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Question: How do the proteins in fresh pineapple effect the jello differently then then the proteins in boiled pineapples.

IV: Types if pineapples

Dv: In a 24 hour period how far will the different types of pineapples sink in the jello

Description: We put different types of pineapples on jello on a petri dish and measured the height of the pineapple then we waited 24 hours to see if the pineapple had sunk in the jello

Conclusion: one of the types of pinapple (fresh) sank all the way to the bottom of the petri dish however the other type of pineapple we used (boiled) did sink at all in the petri dish

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Question: How much of the gelatin will become liquefied if we add meat tenderizer?
IV: Meat tenderizer
DV: Volume of liquefied gelatin created by the enzyme
Description: Before starting our experiment we measured all our variables and items that would be used in our experiment. After that we had 3 Petri dishes for the 3 trials of meat tenderizers and 1 trail for fresh pineapple. After 5 mins we recorded our observations, then at the end of class recorded our observations again. The next day we were supposed to record our observations and record the amount of liquefied gelatin but failed to do so, so the next day we had measured and recorded the final result.

conclusion: We have concluded that our hypothesis is supported because the meat tenderizer for all 3 trails broke down the proteins in the gelatin faster an more of the gelatin than the fresh pineapple trial.

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How do the boiled pineapples affect the Jello compared to the fresh pineapples?

IV: Boiled Pineapples
RV: The solidity (volume ml) of the Jello.

Description: Before starting we weighed the masses of the dishes and set a total of 3 trials to time how long the pineapples sat on-top of the Jello( 0min, 25min, and then 24hrs). We placed our control group (fresh pineapples) into one Petri dish and boiled pineapples into the other 3 Petri dishes. The next following day we weighed the masses and noticed that the weight of them decreased and the Jello liquidized during the 24hours, our calculations for the 40ml of Jello that liquefied was 5.2ml.

Conclusion: We concluded that our hypothesis was correct to a certain degree, especially on the aspect of stating that the fresh pineapple had enzymes (Bromelain) that would denature the proteins found in the Jello (Gelatin) which caused it to liquidize .

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Question: What is the effect of fruit cup pineapple in jell-o?
IV: Fruit cup pineapple
DV: The effect of pineapple in gelatin
Description: We took a slice of fresh pineapple, and three slices of fruit cup pineapple, and we placed them onto the gelatin. The next day, we noticed that the fresh pineapple sunk into the gelatin -9 mm, whereas the fruit cup pineapple didn't sink at all.
conclusion: We believed that the fresh pineapple had more of an effect on the gelatin because it had more fresher enzymes, and those enzymes destroyed the proteins in the gelatin.

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Question: How does the enzymes from expired cupped pineapples differentiate from fresh pineapples and how they interact with gelatin

IV: expired cupped pineapple
DV: liquid received by hydrolysis reaction in gelatin (ml)

Description: we applied one small slice of each pineapple to the gelatin and we measured the  amount of liquid we got after 24 hours after each pineapple (cupped and fresh) in ml.

with the expired cupped pineapple there was very limited liquid we received from the experiment while on the other hand fresh pineapple had 5.4ml of liquid we received from the experiment
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Question: How does the protein in fresh pineapple affect the jello differently than boiled?
iv: boiled pineapple
dv: how far will the pineapple sink in 24 hrs
Description: we put the different pineapple ( boiled and fresh) onto different jello plates . we measured the height to see where it sat on the jello. after a 24 hr period we measure the height of where the pineapple sat again.
conclusion: the boiled jello didn´t sink at all, while the fresh pineapple completely sank to the bottom of the petri dish.

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Question: What is the effect of boiled pineapple on gelatin?
IV: Boiled Pineapple
DV: The amount of liquefied gelatin in ml
Description:  We placed the individual pineapples (control and boiled) on different petri dishes and left the experiment to sit for 24 hours.  Afterwards, we measured the amount of liquefied gelatin by pouring the contents into a graduated cylinder.
Conclusion: Our hypothesis was falsified because the bromelain in the pineapple did not catalyze the hydrolysis reaction with the protein in the gelatin. There was no change.

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Question: What is the effect of fresh and boiled pineapple when it's placed on gelatin?
IV: Boiled pineapple
DV: Amount of liquid
Description: placed three boiled pineapple on 3 petrie dishes of gelatin and 1 fresh pineapple on another gelatin. After 24 hours, we measured the amount of liquid from each petrie dish
Conclusion: the fresh pineapple produced more liquid because hydrolysis occurred and water was left over.

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Question: How much of the gelatin will become liquefied if we add meat tenderizer?
IV: Meat tenderizer
DV: Volume of liquefied gelatin created by the enzyme
Description: We reserved gelation and then we gathered our solution(meat tenderizer)

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Question: How does freezing pineapple affect the enzymes that break down protein
IV: Using frozen pineapple
DV: how far the pineapple sunk into the jello
Description: Placed a piece of pineapple on each of the petri dishes (3 frozen, 1 fresh) on top of gelatin and and let them sit overnight. Measured the difference between height of still congealed gelatin and the melted gelatin
Conclusion: Freezing pineapple seems to increase the power of the bromelain; the frozen pineapple broke down the gelatin faster than fresh pineapple