Pam Ongpipattanakul 11E 1 Concentration of Pineapple Juice Lab

Changing the Concentration of Pineapple Juice

Introduction Background Information: Enzymes are proteins that are natural catalysts they could speed up chemical reactions without inducing change within the chemical structure of the reactants. They work best at a specific pH level, temperature level, and maybe even to the point of the ratio between the substrate (substance of which reacts with the enzyme) and enzyme in the concentration. Enzymes have a special ability of locking in molecules of the substrate to speed up a reaction. The substrate reacts to the enzyme, but then the properties of the enzyme stay the same. Now with the chosen enzyme of bromelain (found in pineapple), and using flavored gelatin as a substrate, we are to investigate if diluting the amount of bromelain in a set solution could affect the chemical reaction between the gelatin and the bromelain. Aim To find out whether changing around the ratios of a pineapple-water solution would change the weight of a block of jelly. Hypothesis As we dilute the pineapple juice solution more, less jelly would be eroded. This is because of the enzyme Bromelain (which is found in pineapple) has properties of which it could tenderize meat. So in theory, if we mix in a neutral substance in with the enzyme, this would make the solution more defective in terms of the eroding of jelly. INDEPENDENT VARIABLE: The ratio of pineapple juice to water in the concentration

DEPENDANT VARIABLE: The change of mass between the starting mass of the gelatin and the after soaking mass of the gelatin

CONSTANT VARIABLES: Total amount of pineapple juice (and water) concentration Set amount of time while soaking the gelatin in the concentration

Pam Ongpipattanakul 11E 2 Concentration of Pineapple Juice Lab Materials 1200 mL of pineapple juice (total amount used in experiment) 800 mL of distilled water (total amount used in experiment Sufficient amount of jelly 1 Eyedropper 1 Spatula 5 beakers 5 stopwatches 100 mL measuring cylinder (1) 50 mL measuring cylinder (1)

Method 1. 2. 3. 4. Cut pieces of 5 pieces of jelly. Each jelly should weigh around 15 grams Label each beaker respectively. Measure each jelly's initial mass and record results into appropriate table Pour 100 mL of pineapple juice (beaker 1), 80 mL of pineapple juice (beaker 2), 60 mL of pineapple juice (beaker 3), 40 mL of pineapple juice (beaker 4), and 20 mL of pineapple juice (beaker 5) into each respective beakers 5. Pour 20 mL of water (beaker 2), 40 mL of water (beaker 3), 60 ml of water (beaker 4), and 80 mL of water (beaker 5) into each respective beakers 6. Mix the solutions together with a spatula

Pam Ongpipattanakul 11E 3 Concentration of Pineapple Juice Lab 7. Drop one jelly in each beaker in a reasonable time interval to ensure reasonable data collection. Start each stopwatch as you drop in the jelly 8. Once the stopwatch reaches 15 minutes, take out the jelly and weigh the jelly on a digital scale 9. Record results for all masses of jellies into appropriate table 10. Repeat steps 3-9 3 more times

Pam Ongpipattanakul 11E 4 Concentration of Pineapple Juice Lab Data Quantitative Data RAW DATA Pineapple Juice (mL, 0.01 mL) 100 80 60 40 20 Distilled Water (mL, 0.01 mL) 0 20 40 60 80 Mass of jelly (g) 0.01~0.05 g Trial 2 Trial 3 Final Starting Final 14.97 -1.09 15.16 14.39 15.33 -0.25 15.67 15.08 15.83 -0.07 14.53 14.01 15.45 -0.02 14.85 14.42 15.53 0 15.89 15.54

Starting 15.09 15.4 15.87 15.61 15.81

Trial 1 Final 16.06 15.19 15.68 15.65 15.8

+0.97 -0.21 -0.19 +0.04 -0.01

Starting 16.06 15.58 15.9 15.47 15.53

-0.77 -0.59 -0.52 -0.43 -0.35

Starting 14.89 14.7 15.95 15.16 16.02

Trial 4 Final 15.02 13.88 15.94 15.07 15.75

+0.13 -0.82 -0.01 -0.09 -0.27

FORMULA FOR CALCULATING AVERAGE OF DATA FOR EACH SET OF DILUTION

EXAMPLE CALCULATION (for pineapple juice at 100 mL) ( )

*If there was a positive change in mass from collecting the data, when putting the data into the equation, one should write it as a negative unit.

CALCULATED DATA

Pam Ongpipattanakul 11E 5 Concentration of Pineapple Juice Lab Pineapple Juice (mL, 0.01 mL) Distilled Water (mL, 0.01 mL) Average of mass of jelly (g) 0.01~0.05 g

100 80 60 40 20

0 20 40 60 80

0.19 0.4675 0.1975 0.125 0.1575

Pam Ongpipattanakul 11E 6 Concentration of Pineapple Juice Lab

0.5

0.45

0.4 Average of mass of jelly (g) 0.01~0.05 g

0.35

0.3

0.25 y = 0.002x + 0.1053 R = 0.2205

0.2

0.15

0.1

0.05

0 120 100 80 60 40 20 0 Amount of pineapple juice (mL) in a solution totalling 100 mL ( 0.01 mL)

Pam Ongpipattanakul 11E 7 Concentration of Pineapple Juice Lab Qualitative Data Jelly residue was present (red liquid) in the solution after leaving it for a while, so it shows that jelly has broken down

Data Analysis As we can see from the collected data, there is a very low correlation between the averages of the data that we have collected. This may have been because of the samples we collected, and perhaps the method we used to collect the data was unreliable as well. Although there is a very low correlation because of the anomaly being when the there was 80 mL of pineapple juice in the concentration) it might have been because that that was one of the only set of trials of which did not have an increase of weight in the jelly. CONCLUSION To conclude, it could be said that there could be a loss in mass in gelatin as the concentration of pineapple juice is increased. Bromelain is a proteolytic enzyme, which is an enzyme that could break down the structure of the amino acids that build up proteins much easier. Since the amino acids that are in Bromelain are made out of peptide bonds (bonds consisting of organic acid with carbon and a organic acid with nitrogen -- carboxyl group and amino group), these bonds can break down once in contact with water. With this fact, the enzyme activity in Bromelain gets neutralized as we add more water into the solution because the bonds that hold the Bromelain together get broken apart (dilution means the concentration is ineffective). EVALUATION Although this whole data collection is riddled with anomalies, there should be further investigation to prove that this occurrence is a fact. Since in this experiment we are to work with natural occurring enzymes and substrates (Bromelain and Gelatin), there should not be an exact value, and values should be harder to control if substances are natural occurringsince they all have respective natural buildups. Another point that should be mentioned that whilst collecting data some chunks of jelly were not cut exactly into one piece block some pieces being uneven to others, and some chunks having chips of uncut jelly. With the breaking down properties of the enzyme Bromelain, those chips of uncut jelly might have been broken down as a whole, making some results different from others since there was an excess part of jelly that could hinder the data collection. So while collecting data if there is another opportunity to do this experiment, one should cut the jelly into pieces that do not have any excess jelly stuck on it.

Pam Ongpipattanakul 11E 8 Concentration of Pineapple Juice Lab FINAL CONCLUSION From the data that we collected in this experiment, it is unclear to whether the dilution of a concentration of pineapple juice and water could have effect on the change of mass of a block of gelatin; however in theory as said in the conclusion, adding more water could break down the properties of Bromelain -- the enzyme found in pineapples. This breaking down soon weakens the effectiveness of the Bromelain solution, and weakens the enzymes that work to break down the block of gelatin. Works Cited

Wikimedia. "Peptide Bond." Wikipedia. Wikimedia Foundation, 03 Sept. 2012. Web. 11 Mar. 2012. <http://en.wikipedia.org/wiki/Peptide_bond>. Wikimedia. "Protease." Wikipedia. Wikimedia Foundation, 03 Nov. 2012. Web. 11 Mar. 2012. <http://en.wikipedia.org/wiki/Protease>. Wilkosz, Richard. "Peptide Bond Formation." Wisc-Online.com. Wisconsin Technical College System, 2012. Web. 11 Mar. 2012. <http://www.wisc-online.com/objects/ViewObject.aspx?ID=BIC007>.