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Enzyme Post Lab

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Enzyme Post Lab Report
Type of Fruit Prediction Result
Apple None None
Orange None None
Pineapple Take longer to dissolve into the Jello Broke through the Jello quicker than the heated pineapple
Heated Apple None None
Heated Orange None None
Heated Pineapple Breakdown through the Jell-O fast Broke through the Jell-O slower than the regular pineapple

Q.1.) The piece of pineapple is the fruit that contains the enzyme Bromelain
Q.2.) It is possible to make Jello with canned pineapple chunks but not fresh pineapple chunks because the canned pineapple is the heated pineapple which will break through the jello, while the fresh pineapple will not.
Q.3.) Heat speeds up the process, which affects enzymes, but too much heat destroys the enzymes.
Cup …show more content…
The control samples were water and sugar which showed what iodine would do when there was no starch in the mix, and water and starch which showed what iodine would do when there was a starch in the mix.
Q.5.) Amylase will be inactivated with a substance that is acidic, and the pH would need to be low to inactivate it.
Q.6.) A substance that would inactivate amylase would be anything that is really acidic, like sulfuric acid.
Q.7.) In the stomach enzymes work better if they are acidic, which is an example of a place in the body which work better at an acidic pH.
Q.8.) When you add the catalase to the hydrogen peroxide it will bubble

Catalase Solution
Order of Reaction
A 1st and more bubbles
B 2nd less

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