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When the canned pineapple and the jello got mixed together, there was not really a chemical reaction. However when the fresh pineapple and jello get mixed, the jello slowly gets broken down by the fresh pineapples. The enzymes in the canned pineapples didn't do much, but the fresh pineapples caused a chemical reaction which made the jello look gross and runny.

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Fresh cut pineapple can break down jello.When we put the fresh cut pineapple and canned pineapple into separate containers we saw that the jello in the fresh pineapple was more of a liquid while the jello in the canned pineapple container stayed the same.This shows us that because the pineapple was more fresh and still contained the fruits juice the juice was able to break down the jello and make it less of a solid.

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An enzyme is a biological catalyst and is almost always a protein. It speeds up the rate of a specific chemical reaction in the cell. The enzyme is not destroyed during the reaction and is used over and over

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Emzuye function to maintain homostatios by slowing down or stoping  prosses that you no longer need. The freash pineapple stayed the same while the canded made the jello liquidy and broke the jello down.  It turned from a soild to a lquid when we added the canned pineapple in.  In the proses with the freash it stayed the same so noting was changeing. THe canned broke down so there for it was also a chemical reation where the pineaple slowly breaks the jellow down because of the protians a bromelas cant mix.

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enzymes maintain homeostasis by slowing down processces that no longer need to take place. In the jello project we used fresh and canned pinapple, even though theyre both pinapple, they had different rections. for canned the jello stayed stiff and would break down super slow and turn into a pasty type of liquid, while the fresh pinapple broke down quick the enzymes took place quickly and the jello became a liquid faster then the canned pinapple. fresh pinapple looks like it has more enzymes then canned pinapple.

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claim:
The importance of homeostasis

Enzymes are proteins that catalyze (speed up) vital chemical reactions inside the body. the fresh pineapple broke down the jello . The canned remained soiled. Enzymes will only function properly under a small range of certain conditions, such as preferred pH and temperature.

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Pineapple Jello CER (3r
The environment can affect the enzymes. For example a pineapple can affect it. When we did our project, our jello changed depending on different pineapples in there, Both jellos resulting differently. One jello container was solid and was more liquid. This can refers back to the claim because the jello is changing due the the environment around it.

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Enzymes make our body function because of the food we eat and we burn the food when we do some physical activity. Fresh pineapple liquidates the Jello whereas canned pineapple made it solid. The fresh pineapple was mixing with the Jello but the canned pineapple stayed on top of the Jello. Similarly, when we don't do physical activity the fat builds up but when we do physical activity we burn the fat.

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fresh pineapple and jello mix together the Jello breaks down the canned pineapple and the fresh pineapple made the jello liquid or a solid depending on what pineapple you canned pineapple broke it apart and the jello turned liquidate fresh pineapple the jello was a solid and the pineapple stayed the same

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Fresh pineapple destroys jello. The jello was either liquid or solid depending on whether you had fresh, canned, or both types of pineapple. The fresh pineapple remained unchanged, but the enzymes in the canned pineapple tore it apart and turned the jello into liquid.

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Enzymes stop or slow down processes that the organism no longer needs to perform to maintain homeostasis. We put two different pineapples in Jello and experimented with how they change. One pineapple was a fresh pineapple and the other was a canned pineapple. The test result showed a big change in Jello, who put fresh pineapple. The reason for these results is that the canned pineapple has no significant change because sugar is added to increase the amount of carbohydrates and calories. Through this experiment, we were able to learn about the importance and effect of one ingredient.

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Fresh pineapple break down jello.The canned pineapple,and the fresh pineapple made the jello liquid or solid depending on what pineapple you got. The enzymes in the canned pineapple broke it apart and the jello turned liquidate fresh pineapple the jello was a solid and the pineapple stayed the same.

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I think when Pineapple and jello mix a chemical reaction occurs.

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I think when Pineapple and jello mix a chemical reaction occurs.

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I know this because when the two interacted chemical properties where changed about the jello.The jello was more liquidity than it was before the experiment was conducted. This shows that when the two mixed the jello became more like a liquid therefore its chemical properties where changed.That why I think when we mixed fresh pineapple and jello a chemical reaction occurs.