jello and meat tenderizer experiment results

Let your kids hypothesize. PINEAPPLE ENZYMES LAB REPORT I. <>/ProcSet[/PDF/Text/ImageB/ImageC/ImageI] >>/MediaBox[ 0 0 612 792] /Contents 4 0 R/Group<>/Tabs/S/StructParents 0>> Even the most mediocre […] At initial rate period, the drying rate is 0hr-1 and gradually increase up to 75hr-1 until 1st hour of drying. Leave on for twenty minutes and then rinse with clean water. 2) Explain the results for the “fresh” and “canned” pineapple cups. 6. meat tenderizer (optional—meat tenderizer is a powdered form of a protease enzyme) plastic cups; 1) Label four cups according to what you will add: control (just gelatin mix), fresh pineapple, canned pineapple, meat tenderizer (optional) 2) Add the appropriate test material to each cup. Bromelain is an enzyme found in pineapples that breaks down other proteins, such as collagen and muscle fiber, and has anti-inflammatory properties. The crushed bones are then soaked in a strong base (high pH) to soften them, and then passed through progressively stronger acid (low pH) solutions, until the end result isn't recognizable as bones at all! Procedure For Gelatine Test. This enzyme broke down the gelatin causing it to liquefy. 2. Step: 4 - The step 2 ingredients(except gelatin) were loaded into planetary mixer and mixed for 30 minutes. Pour an equal amount of gelatin into each of the two bowls. This one has a colour mixing sensory twist. Identify the control of the experiment (WATER), the positive results (PINEAPPLE, KIWI, PAPAYA, FIGS, ADOLPH'S, AND FRENCH'S), and the negative results (APPLE, ORANGE). This is helpful in some circumstances but not in others. Add the fruit into the different bowls. Drying rate are increased with the surface area.The surface area of pineapple exposed in the oven could be larger compared to papaya and banana.Therefore, drying rate for pineapple is the, 2.13 Total soluble solid of product. •. <> Drying rate for different types of fruits are not the same as the moisture content is also different. Module Tag What is the enzyme source of each? Enzymes are a substance known as biological catalysts, this basically means they can, without being used up, speed up chemical reactions. <>>> Molybdenum nitrogenase Refrigerate for a few hours to set. <> Here are useful tips that you should consider before you start using your meat tenderizer: Use Straight Liquid Acid Sparingly. Step: 2 –Metformin Hydrochloride and Polymer (DCP, HPMC K100M, HPMC K4M, HPMC K15M,) PVP-K30, MCC (Avicel ph-102), Gelatin was sifted through 40# sieve. Read the ingredients labels of the meat tenderizers. Stir gently to combine the enzyme. Results. The surface area of samples exposed to the drying air also affect the drying rate. Bioinorganic Chemistry In which cups did the gelatin gel, which did not. Step: 1 – All ingredients were weighed in specified quantity as given in the formula. Moisture Content I made 5 separate ones using petri dishes. Observe the experiment for 30 minutes, make observations every 5 minutes. Materials and Equipment (Student) Fizzing and Colour Mixing Jello Experiment: The first science experiment we did was a slightly different take on the usual baking soda and vinegar chemical reactions eruption. These enzymes break down muscle fibers. Students will find background, materials, procedure, results table, and discussion/conclusion questions to answer. 4. ... Papain and bromelain are also the active ingredients in many meat tenderizers. (Gently mix, do not boil.) Some common enzymes found in meat tenderizer are Bromelian and Papain. Dissolve gelatin in water (3 g gelatin per 100 mL water) by heating carefully on a hot plate just until … %�� What conclusions can you draw about how acid, heat, and enzymes affect milk protein structure? 2.16 Microbiology lab The cold pineapple and meat tenderizer didn’t really affect the gelatin but it did cause it to gel a little more. What is the difference between the effects of various carbon and nitrogen sources on the growth and protein yield of Trichodermaviride? • Extra: Meat tenderizer contains some of the same proteases that are found in the fruits explored in this activity. - 1 cube of pineapple + 1 cube of gelatin = ¼ liquefied gelatin 1-1/2 teaspoon of canned pineapple + 1 cube of gelatin = ½ liquefied gelatin 1-1/2 teaspoon of meat tenderizer + 1 cube of gelatin = fully liquefied gelatin 9. 3. x��][��~W��C?Τ��f�;�e�dݜX�#�q9�y�F�9�nvg˿� �M��(�� | ��z��_��|[��(�-��ھ�7�ݿW��s��Y�z�nW߫��^��b}&Z��[��Z��_^�� 1.3. 1.3 Synthesis of indole The main … Various physicochemical quality parameters viz. What enzymes do they contain? What explained for the differences between the petri-dishes? Prepare a gelatin solution by heating 1 teaspoon (3.0 g) of gelatin in 100 ml distilled water until dissolved. Fungal diastase is rich in alfa-amylase which helps in the digestion of carbohydrates. 2) Make the gelatin according to the directions on the box. Then the whole mess is boiled for hours … Both fungal diastase and papain are active at a common pH range of approximately 5 and are functionally not influenced by varying stomach environment. In one test tube, students put meat tenderizer that has either pineapple or papaya extract. 4 0 obj Fruit Added to Jell-O Predicted Effect on Gelatin Observed Effect on Gelatin Control (no added fruit) Fresh Pineapple Canned Pineapple Fruit of Choice: _____ Meat Tenderizer QUESTIONS. Title The effects of pineapple enzymes II. Cool the gelatin solution to room temperature. • Lactometer. Tilt each tube and pour the alcohol on either side of glass or plastic to form a layer floating above the liquid. total sugars, reducing sugars, ascorbic acid, total acid, pH, iron, phosphorus and calcium content, and bacterial and fungal load were analyzed from powdered samples. For example, if you make Jello or any other type of gelatin food, adding pineapple will ruin the dish. 1 mL meat tenderizer solution; 1 mL boiled meat tenderizer solution; 1 mL boiled vinegar; Make observations immediately and over the next 30-60 minutes. But there are many other effective methods of meat tenderizing that involve using a store-bought meat tenderizer, other substances such as baking soda or yogurt, or marinating the meat using acidic substances such as tomato juice or vinegar. 6. How: crush some pineapple slices until tender, then apply on wrinkles under the eyes. This is because it too contains bromelain. 2 containers of gelatin; Procedure: Mix the gelatin powder with warm or hot water according to the package's instructions. MANUFACTURING PROCEDURE (General) How does the change in temperature affect the effectiveness of protease on breaking down egg whites? This doesn't affect the taste of the beer, but it makes it appear cloudy. Two foaming agents were used for foaming, the first one tricalcium phosphate (TCP) (0%, 0.25%, 0.50%, 0.75%, and 1.0%) and another egg white (EW) (0%, 0.50%, 1.0%, 1.50%, and 2.0%). Divide the gelatin among the bowls. Clearly describe the results of your experiment. CONCLUSIONS 1) What was the purpose of adding no pineapple to some of the Jell-O cups? 5. Copyright © 2020 IPL.org All rights reserved. • Gerber machine 2.14 Testing of leakage of poly packets and pouches What is (are) the product(s) in you experiment? 2 0 obj Marinate it too long though and the meat will turn to mush, much like the jell-o at the end of my experiment. Write a word equation to describe the chemical reaction that occurs when pineapple is mixed with the gelatin. Try making a gelatin dessert with meat tenderizer (by … 5. Pineapple is known to have an active enzyme known as bromelain, which is a form of anti-inflammatory and natural alpha hydroxy acids that may help reduce the risk of wrinkles. The experiment to test this was to place weighed pieces of solid gelatin into a solution containing meat tenderizer in a buffer solution at various pH’s and leave them there for some period of time then weigh them again. In fact, a synergistic digesting effect is produced by a combination of these two enzymes. R��|ެ�腾z�Vj�_}�~�n��/��/��ٰz�G��I*|^ ��W�B� 0��D�0�_�ˣ�O�}�X0/�A�~��).�ٛuO�|Q�F��%=�o��h߉(_ٙq��pe��פ�$ c�lQ��V��#9��Ue5��ͺq��w��W�qwy$��Q?��RU��|p��u7��EM:V��`�UUYn��ݴ��S��6��_��T�7W��ݥ4��?ϖ�. Re: Help with meat tenderizer portion of jello experiment Post by bradleyshanrock-solberg » Mon Sep 29, 2014 4:01 pm I don't have much to add beyond what Chris said (he's right, the exact meat tenderizer used could radically change the results… Keep the other bowl plain. ?��H��臭Dг6�P�ɝ��r��-��(�uou��/��+�1�[�ps� �E/��)�� Papain is a protease enzyme and helps in the digestion of proteins. %PDF-1.5 After 30, clean up your area by putting the dishes with gelatin and pineapple in the trash. Design an experiment to see if meat tenderizer can prevent gelatin … Sugar Content Put both bowls of gelatin in the refrigerator to set, and wait for several hours. Consider The Following Example (illustrated Below). Equipments used in the laboratory The amount of meat tenderizer did give different results, cup â »2 with the least amount of tenderizer did not break down as much as the cup â »3 with the most tenderizer. An example can very well be grilled pineapples enjoyed on a back porch. Enzymes are made up proteins that create elaborate shapes that smaller molecules, such as protein particles, can then fit in.
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