Pineapple Enzyme and Jello Mold Lab Ross Den菠萝酶和果冻模具实验室罗斯的巢穴.pptVIP

Pineapple Enzyme and Jello Mold Lab Back Ground info on Jello and Pineapple Form a hypothesis If ……….. Then ………. Or a Statement of fact What will happen to the jello in the fresh pineapple juice vs. the canned pineapple juice? Design an experiment Get Materials 2 petri dishes Jello in the dishes Drops of juice Qualitative Observation What did you observe in each dish? Quantitative Data What type of data could you have collected here? Condensation The process whereby a gas becomes a liquid or a solid. a chemical reaction between two organic compounds which produces (among other things) water, ammonia, or a simple alcohol. a chemical reaction between two molecules which links them together and expels a molecule of water. For example: the joining of two amino acids by a peptide bond during the formation of a polypeptide. Bromelain(Enzyme) Bromelain extract is a mixture of protein-digesting Along with papain, bromelain is one of the most popular substances to use for meat tenderizing. Today, about 90% of meat tenderizer is used in consumer households. Bromelain is sold in a powdered form, which is combined with a marinade If the enzyme is allowed to work for too long, the meat may become too mushy for many consumers preferences. Cooked or canned pineapple does not have a tenderizing effect, as the enzymes are heat labile. * * Dehydration Synthesis noun, plural: dehydration syntheses A chemical reaction that builds up molecules by losing water molecules. Supplement It is a type of condensation reaction in which monomers join together into polymers while losing water molecules. This process is carried out by losing (-OH) from one of the monomers and (H) from another monomer. The two unstable monomers join together, and the (-OH) and (H) combine forming water (H2O). For example, A-OH + B-H → AB + HOH  *