Olivia Eberli

AP Biology-5
October 11, 2011
Lab Report
Enzymes and Substrates: A Jell-O and Pineapple Lab
Introduction:
The purpose of this experiment was to see how bromelain would affect the formation of
the Jell-O. Certain enzymes can only affect certain substrates which is a protein. The enzyme
and substrate fit together like a puzzle piece if it doesn’t fit than the enzyme will not affect the
substrate. The enzyme in this experiment is bromelain and it’s found in pineapple. The
substrate is gelatin which is found in Jell-O and is made from leftover animal parts- bone and
skin. In this experiment, bromelain and gelatin fit together perfectly. This allows bromelain to
affect the Jell-O formation. My hypothesis for this experiment was if pineapple is added to
gelatin, then the enzyme bromelain will break down the gelatin and allow it to not get Jell-O
like. This hypothesis is applied to all the different types of pineapple used like canned, frozen,
cooked fresh and fresh pineapple.
Method:
The first step was to figure out how much Jell-O and pineapple would be needed. For
each of the four types of pineapple and the control 10 mL of Jell-O was used. The amount of
canned, fresh, cooked fresh, and frozen pineapple was 6.2 grams. The pineapple was weighed
using an electric scale until each was equal in amount.
Next the Jell-O was made up to the point before it becomes actual Jell-O. The one cup
of water was boiled and the gelatin powder was added. While the water was boiling, five test
tubes were labeled- control, canned, fresh, cooked, and frozen. Then the Jell-O was divided
between each group. I took 50 mL of liquid Jell-O in a beaker. 6.2 grams of each pineapple was
added to its respective test tube. Then 10 mL of liquid Jell-O was measured out for each test
tube using a graduated cylinder. The 10 mL was then poured into the test tubes. The test
tubes then placed in a test tube rack and put into a refrigerator. The data would be collected
the next day once the Jell-O has had time to jell.
Data:
Type of Pineapple Texture Color Did Jell-O Form?
Canned Thick; goopy like; Cloudy reddish; could NO
almost like a jelly not see through the
used on bread and test tube.
such
Frozen Concentrate Thick; almost like a Cloudy reddish; NO
icee. unable to see through
test tube
Fresh Watery; goopy Lighter red than NO
regular Jell-O; can
sort of see through it
Cooked Fresh Jell-O like; somewhat A lighter red and NO
formed; makes Jell-O almost see through
sucking noise, yet not
a solid completely.
Control Jell-O formed; jiggly. Dark red and sort of YES
see through
The pineapple caused none of the Jell-O to form correctly. They were all still sort of in a liquid
form and solid.

Conclusion:
The hypothesis held true for all of the results. None of the pineapple and Jell-O mixes
actually formed Jell-O. The cooked fresh pineapple was close but still to watery. Enzyme
fuction helps our body break down the different proteins needed. Enzymes aare necessary for
everyday. My results were different than other group’s results because they may have used
different amounts of pineapple and Jell-O. They may have also done their experiment a
completely different way. A source of error would be the fact that some pineapple was used in
chunks and some was liquid. It would have affected the way the enzyme worked. Next time I
would try to used all the same form of pineapple like all liquid or all solid.