Pineapple Bromelin Enzyme Lab

            For our Pineapple Bromelin Enzyme lab, our group had predicted that the gelatins that contained Fresh and Frozen pineapples would liquidity and the gelatins that contained Boiled and Canned pineapple would stay as solid like normal gelatins do. Our group had predicted these kind of results because Fresh pineapples contains an enzyme called Bromelin that breaks down an animal protein in gelatin that turns solid gelatin in to a liquid. We also thought that Frozen pineapple would produce that same results because we thought that cold temperatures did't denaturalize the proteins in the pineapples. For Boiled and Canned pineapple we knew that the heat denaturalizes the enzyme making it to lost its function so we predicted that the gelatin that contained both of the pineapples would stay in solid since the enzymes couldn't preform its job.
             For our data we have collected that Gelatins that contain Fresh pineapples and Frozen pineapples did in fact turned into liquid which proved our theory that cold temperatures didn't denaturalize the enzymes in the pineapple. Also for the Gelatins that contained boiled and canned pineapples both turned out to be solid as we have predicted. Also We weren't really sure about the canned pineapple because we weren't really sure about the canning process if they boiled it but from our results we could support our statement that canned pineapples contained proteins that was denaturalized. .
             As a result we have concluded that bromelin enzymes in pineapple's which weren't heated successfully breaks down the animal proteins found in gelatin turning the solid into a liquid. However those pineapples who went through extreme heat have failed to break down the animal proteins in a gelatin. This has happened because when pineapples went through extreme amount of heat, the bromelin enzymes inside the pineapples have lost their shape in a process of denaturalization and since protein's function entirely depends on its shape, it fails its job of breaking down the animal protein inside the gelatin causing them to remain solid.