POLITÉCNICA SUPERIOR SCHOOL OF CHIMBORAZO

FACULTY OF SCIENCES

THE ACTION OF ENZYMES IN LAUNDRY DETERGENTS

Names Jairo villacres code: 551

jaimar romero 544
Tania Uvidia 563
vanesa tapia 558
Josselin toral 547

GROUP No.: 6

TEACHER: EDISON RENATO RUIZ LÓPEZ

DATE OF REALIZATION: DELIVERY DATE:

21/07/2021 22/07/2021

OBJECTIVE: To check the action of biological substances introduced in detergents on

specific substrates.

INTRODUCTION
Proteases are enzymes that accelerate the breakdown of proteins. Many manufacturers of
laundry detergents add them to formulations to remove protein-derived stains such as eggs,
blood, etc. Many of these proteases are derived from bacterial strains of Bacillus sp.
Bacterial proteases are extremely stable at alkaline pH, long storage periods, and variable
temperatures. These bacteria have also been genetically engineered to increase the capacity
of the proteases they produce, in the presence of bleaches that might otherwise affect them.
Gelatin is made up of protein chains that are easily broken down into their component amino
acids. It is made from collagen, a protein found in animal skin and tendons.

Materials
● 250 ml beaker.
● 100 ml tubes or bottles.
● 1 sachet of gelatin with sugar
● 1 sachet of sugar-free gelatin
● Bookmarks
● Detergents for washing machines
● Water

Caution! Laundry detergents are extremely basic. Do not breathe them in because they
can cause damage to the respiratory tract.

QUESTIONS PRIOR TO THE EXPERIENCE

1. What is supposed to happen when the enzyme solution comes into contact with the gelatin
solution (mostly protein).
2. What should be used as a control for the experiment?
Process:
First part

1. Prepare the gelatin: for every 50 ml of water, use 18 g of gelatin.

2. Fill two graduated beakers with 10 ml of the gelatin solution each (tube 1 and tube 2) and
place in the refrigerator until solid.
3. Take the tubes out of the refrigerator. The gelatin should be solid.
4. Mark the height of the solid gelatin on the glass of each tube with the marker.
1. Prepare a detergent solution (10ml of detergent in 90ml water = 10%).
2. In tube 1 add 30 drops of the enzyme solution on the solid gelatin.
1. In tube 2 add 30 drops of water on the solid gelatin.
2. Let stand overnight and check both tubes after 24 hours. Mark the position of the solid
gelatin.
3. Check again after 48 hours, and mark the height of the solid gelatin.

SECOND PART PROCEDURE

1. Test the effect of environmental conditions on the results of gelatin hydrolysis. You can
vary the pH of the gelatin or place the jars containing the gelatin with the detergent in
different places (to avoid the action of the enzymes at different temperatures).
2. Test the effect of detergent concentration on gelatin hydrolysis. For this use different
concentrations of detergents, in addition to the initial one (10%), for example 15%, 20%,
25% or 30% solutions.
3. Evaluate the effect of time on hydrolysis. This is done by leaving the solid gelatin with
the detergent solution for longer periods of time.
4. Test differences between the use of gelatin with and without sugar.

QUESTIONS FOR ANALYSIS OF THE EXPERIENCE

1. What is the main component of gelatin?

Gelatin is mainly made up of collagen protein, which is an animal protein found in the
tissues, bones, cartilage, tendons, and skin of animals and humans.
2. From the previous answer, indicate what type of enzymes the detergent would
have?
For the detergent to degrade to proteins, it must have protease enzymes
3. What change could be recorded in the height of the solid gelatin?
There was a decrease in the registered height since the proteins were degraded by the action
of the protease enzymes present in the detergent.
4. It is known that matter does not disappear but is transformed. How do you
explain the variation in the height of the gelatin?
By enzymatic action of protease on gelatin protein, amino acids and polypeptides are
obtained as products, which are soluble in water. Since water was added to the experiment,
these dissolved and therefore the volume decreased.
5. What could happen if adding the detergent left the gelatin in the refrigerator?
Perhaps you could continue with the enzymatic process but in a very slow and not very
efficient way, since the enzymes do not have optimal activity when exposed to low
temperaturas
6. What is the purpose of tube 2?
It is a test object to compare the results obtained in the sample to which detergent was added
7. What should be the substrate if one seeks to verify the action of the enzyme
lipase, or of the enzyme amylase?
In the case of lipase, the substrate should be a fat or a lipid; and the substrate for amylase
would be starch
8. What would happen if a detergent containing lipases was placed on the
gelatin?
In the event that said detergent does not present proteases and only lipases, then the
detergent would not have an effect on gelatin, since the enzymes are very specific with
respect to their substrates, and as a result the degradation of the gelatin would not be
obtained.

RESULTS:
Table 1: Activity of detergent enzymes during the first 24h

Component / Unflavored gelatin Flavored gelatin

Factors

TUBE 1 TUBE 2 TUBE 1 TUBE 2

Normal There are no There There There are no

changes are no are no changes
change change
s s

Temperature
 TUBE 1 TUBE 2 TUBE 1 TUBE 2

Hot Liquid, with Liquid, Liquid, Liquid,

slightly same with same
decreased volume slightly volume
volume decreased
volume

Cold Solid, same Solid, same Solid, same Solid, same

volume. volume. volume. volume.

pH

Basic There are no changes There are no changes

Acid There are no changes There are no changes

Detergent type

Solid detergent Height is slightly reduced Height is slightly reduced

Liquid detergent There are no changes There are no changes

Solid dishwasher There are no changes There are no changes

Liquid dishwasher There are no changes There are no changes

Detergent concentration

5% There are no changes There are no changes

 20% Height is slightly reduced There are no changes

30% Height is slightly reduced

Height is slightly reduced

Table 2: Activity of detergent enzymes

Component / Unflavored gelatin Flavored gelatin

Factors

TUBE 1 TUBE 2 TUBE 1 TUBE 2

Normal Reduces height There Reduces There are no

insignificantly are no height changes
change slightly
s

Temperature

pH

Basic Reduces height Decrease the

significantly height slightly

Acid There are no changes Reduces height

insignificantly

Detergent type

Solid detergent All gelatin is hydrolyzed Decreases

height
significantly
 Liquid detergent Significant height reduction There are no changes

Solid dishwasher Minimal height reduction There are no changes

Liquid dishwasher There are no changes There are no changes

Detergent concentration

5% There are no changes No hay cambios significativos

20% Reduces height slightly Minimal height reduction

30% Reduces height significantly Reduces height significantly

ANNEXES

FIRST PART

Day 1

Gelatin without and with flavor - Detergent 10%

They do not present

changes

Day 3
Unflavored Gelatin-Detergent 10%

Samples are unchanged.

Flavored gelatin- Detergent
10%
 Sample 1: Slight decrease in Sample 2: No changes
height 10%

SECOND PART

• EFFECT OF TEMPERATURE
Day 1

Flavored gelatin- High Temperature-

Detergent powder concentration: 15%

Sample state: Liquid

Flavored Gelatin- High Temperature-

Water.

State of the sample: Liquid

 Unflavored Gelatin- High Temperature-
Detergent Powder Concentration: 15%

Sample state: Liquid.

Unflavored Gelatin- High

Temperature- Water

Sample state: Liquid

1) Unflavored gelatin 2) Flavored gelatin

1 2

Ambient Temperature-
Detergent Powder
Concentration: 15%

State of the sample: 1: solid;

2: Liquid on top
1) Unflavored gelatin 2) Flavored gelatin

1 2

Ambient Temperature- Water

State of the sample: 1: solid; 2:

Solid

1) Flavored Gelatin - 2) Flavored Gelatin –

Water Detergent

1 2

Ambient Temperature- High

Concentration of Powder
Detergent

State of the sample: 1: solid;

2: Liquid up to the top middle
1) Unflavored Gelatin 2) Unflavored gelatin-
- Water detergent

Room temperature-high
concentration of powder
detergent

State of the sample: 1: solid;

2: Liquid top

1) Flavored gelatin- 2) Flavored gelatin -

water Detergent
2) Flavored gelatin -
Detergent

Cold Temperature -Powder

Detergent Concentration: 15%

State of the sample: 1: solid;

2: solid
1) Unflavored Gelatin 2) Unflavored gelatin-
- Water detergent

Cold Temperature -Powder

Detergent Concentration: 15%

State of the sample: 1: solid;

2: solid

EFFECT OF THE TYPE OF DETERGENT

10% detergent concentration

Day 1 (after 24h)

Powder Liquid Solid dishwasher Liquid Dishwasher

detergent detergent
DAY 5

Powder Liquid Solid Liquid

detergent detergent dishwasher Dishwasher

EFFECT OF DETERGENT CONCENTRATION

Unflavored gelatin samples with 10, 20 and 30% detergent concentration.

 Flavored gelatin samples with 10, 20 and 30% detergent concentration.

● EFFECT OF pH
Day 1

Flavored gelatin- Acid pH- Detergent

powder concentration: 10%

State of the sample: Liquid.

Flavored gelatin- Acid pH-Water.

State of the sample: Semi-solid

 Unflavored Gelatin - Acid - Powder
Detergent Concentration: 10%

Sample State: Liquid on Top

Unflavored Gelatin- Acid- Water

Sample state: Liquid on top

1) Flavored gelatin 2) Unflavored gelatin

PH-concentration of powder
detergent 10%

State of the sample: 1: solid; 2:

Liquid on top
 1) Unflavored gelatin- 2) Unflavored gelatin-
water detergent

Basic pH detergent -Powder

detergent concentration: 10%

State of the sample: 1: Solid; 2:

Liquid on top

1) Flavored gelatin- 2) Flavored gelatin-

water detergent

Basic pH detergent -Powder

detergent concentration: 10%

Sample state: 1: Liquid; 2: Semi

solid

Conclusions

• Gelatin is composed mainly of collagen protein, which is an animal protein

found in tissues, bones, cartilage, tendons and skin of animals and humans.
• By enzymatic action of protease on gelatin protein, it is obtaining amino acids
and polypeptides as a product, which are soluble in the water