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Group 3 (Abigail, Weejean, jaynie, Alan)

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Group 3 (Abigail, Weejean, jaynie, Alan)

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1. The plate with the canned pineapple was with a firmer jelly; more solidified. However the plate with the fresh pineapple had a more liquid jelly.
2. This is because the fresh pineapple contains more enzymes than the denatured canned pineapple. Thus the fresh pineapple containing more enzymes broke down the jelly more efficiently than the canned pineapple.
3. The pineapple contains protease which cannot react and break down the starch in the potato. As starch requires amylase to break it down into maltose while protease break down protein into polypeptide.
4. What is the jelly made of?

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1) The jelly with the fresh pineapple is more watery than the jelly with the can pineapple. For the potato, both look the same.
2) firstly when the pineapple undergoes the canning process heat it applied to the pineapple, causing the enzymes to denature and not function. Thus, the protease in the fresh pineapple will break down more substrate than the can one.
b) the protease in the pineapples will not affect the potatoes as potatoes contains starch and not protein.
3)

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Observation: the fresh pineapple makes the jelly to turn into liquid faster.
1) The enzymes in the canned pineapples have denatured during the canning process. The fresh pineapple has more active enzymes so lesser activation energy is required to break down the substances, taking a shorter time as compared to the canned pineapples for the jelly to melt and bocone semi-liquid.
2)Fresh pineapple is more hard that processed pineapple, meaning it is more packed and has more enzyme molecules. Thus breaking down the jelly faster that the processed pineapple.
3) The active sites are specific, so the enzymes in the pineapple are not able to break down the potato, as they are not the correct enzymes for this substance. Hence, there is no change observed.

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1the difference is that the jelly with the canned pineapple is more frozen as the enzymes in the canned pineapple is denatured when processed. Hence, it does not affect the freezing of the jelly.  The jelly with the fresh pineapple is less frozen as there are more enzymes in it to react with the substrates in the jelly, therefore resulting in more hydrolysis reactions and more water molecules. Hence, the freezing of the jelly with fresh pineapple is affected and it has more water molecules in a liquid state.
2the enzymes of pineapple cannot effect on the potatoes and break it down  ,it’s not the proper enzyme to potato .

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a) The fresh pineapple looks more digested than the can pineapple. Both potatoes have no change in size.
b) The jelly contains more enzymes which can break down proteins. The jelly does not contain as much enzymes which can break down the starch. The fresh pineapple has more proteins than the can pineapple.
C) Why did you use the jelly?

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Q1 the jelly in the processed pineapple was more solidified than in the fresh pineapple.
The potatoes had no difference
Q2. The pinapple contains enzymes that does not break down carbohydrates in the potato but only breaks down proteins in the jelly.
The processed pineapple contains denatured enzymes and breaks down lesser proteins than the fresh pineapple.
the jelly melted
Q3 why did the jelly melt?