1. 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. ... 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 wo...
- Word Count: 615
- Approx Pages: 2
- Grade Level: Undergraduate