Enzyme Activity Experiment
In this lab, you will use common household materials to set up an experiment demonstrating how enzymes work.
Make sure that you have on hand all of the items from the week’s shopping list before you begin. You will need several hours or overnight to complete this lab, so make sure that you allow enough time.
- Open the attached file to read the procedure for the lab.
- Download and save the file.
- Follow all the instructions carefully, answer all the questions, and include a picture of the experiment.
- Submission Method: Answer in the attached file and submit as a .docx file.
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What materials are needed for the enzyme experiment?,
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What is the procedure for setting up the experiment?,
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What observations were made during the experiment?,
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What conclusions can be drawn about enzyme function?,
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How does temperature or time affect enzyme activity?
Comprehensive General Answer:
1. Materials Needed
For this enzyme lab, gather common household materials such as:
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Fresh pineapple (or other fruit containing natural enzymes like kiwi or papaya)
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Gelatin powder
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Measuring cups and spoons
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Bowls or cups
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Hot water
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Refrigerator
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Optional: canned pineapple (for comparison), timer, and thermometer
2. Procedure Overview
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Prepare the gelatin mixture according to the instructions on the packet using hot water. Pour equal amounts into several cups.
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Label each cup for the condition being tested:
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Control (plain gelatin)
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Fresh pineapple
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Canned pineapple
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(Optional) Cooked pineapple or frozen pineapple
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Add the fruit to each gelatin cup (except the control). Use the same amount of fruit in each sample.
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Refrigerate the samples for several hours or overnight.
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Observe the results: note which gelatin solidifies and which remains liquid.
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Record your findings and take a photo of the samples showing the difference in consistency.
3. Observations
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The control sample (plain gelatin) should solidify normally.
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The canned pineapple sample should also solidify because the fruit has been heat-treated during canning, which denatures the enzymes.
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The fresh pineapple sample typically remains liquid because bromelain, a natural enzyme found in fresh pineapple, breaks down proteins in the gelatin, preventing it from setting.
4. Conclusion
This experiment demonstrates how enzymes act as biological catalysts that speed up chemical reactions—in this case, the breakdown of protein molecules in gelatin. The fresh pineapple contains active bromelain enzymes that digest the gelatin proteins, preventing the mixture from solidifying. Heating or processing the fruit destroys the enzyme’s structure (a process known as denaturation), making the canned pineapple ineffective at breaking down the gelatin.
5. Effect of Temperature and Time
Temperature and time play crucial roles in enzyme activity. High heat denatures enzymes, rendering them inactive. Cooler conditions, on the other hand, slow down enzyme reactions, while moderate warmth may increase reaction speed up to a point. Over time, enzyme activity continues until either the substrate (gelatin protein) is fully broken down or the enzyme becomes inactive.
Summary:
This household enzyme lab effectively shows how enzymes function, react to temperature, and influence chemical processes in everyday substances. Fresh pineapple’s active bromelain breaks down gelatin, while canned pineapple—whose enzymes are heat-denatured—does not.
Suggested Image:
Include a labeled photo of the three gelatin samples (Control, Fresh Pineapple, Canned Pineapple) showing the differences in solidification.
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