I.

Materials Used (please attach actual photo/screenshot from the video of all materials
utilized)

One slice of fresh pineapple

One slice of canned pineapple
Any brand/type of gelatin product

II. Post-lab questions:

1. What kind of enzymes is in the pineapple that works on the gelatin? (3 pts)
- The enzyme that a pineapple has is a protein digesting enzyme called bromelain . This bromelain enzyme
can breakdown protein molecules. And with this it can break down the formation of gelatin since it is made
of protein.

2. Explain the results obtained with fresh and canned pineapple (5 pts)
- With the fresh pineapple, when I placed it on top of the settled gelatin it started to get watery and after a
little while, the gelatin has started to return to its liquid like state. With the canned pineapple, when I placed
it on top of the gelatin that has settled nothing changes it stayed on top of the gelatin and as I have
observed there where no changes. With this result that I got; I can conclude that the fresh pineapple has
something to do why the gelatin underneath it became watery. And with a little more research I found out
that the fresh pineapple has an enzyme called bromelain which caused the breaking down of the gelatin.
To explain it further, the enzyme that the fresh pineapple has can break down protein molecules and with
that since gelatin is made of protein molecules the enzyme has caused it to revert into a watery state. While
the canned pineapple result tells me that it does not have the same enzyme as the fresh pineapple. It does
not have that enzyme because of the pasteurization it undergoes which causes the canned pineapples to
lack bromelain.

3. If you use papaya, what enzyme in papaya will utilize gelatin as substrate? (5 pts) What kind of enzyme
is this? (2 pts) What does it do or what is its specific action (5 pts)
- The fruit papaya contains the proteolytic enzymes papain; the enzyme papain can also break down
protein molecules and is often used as a meat tenderizer because of its strong ability to break protein
molecules. The papain enzyme’s specific action is to break peptide bonds of amino acids or to put it simple,
its function is to break down protein molecules or substrates.

4. If you use agar-agar ass material (or substrate), will you get the same results as in above where you use
the gelatin? Why or why not (10 pts)
-If agar-agar is used instead of gelatin, it will not yield the same results as the experiment done with gelatin
as a substrate. Because agar=agar is made from algae specifically red algae. And this has less protein
when compared to gelatin. And with that agar-agar can set without getting watery even if fresh pineapples
were added.