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Effect of Denaturing on Enzyme Activity 30 minute Did the sample affect the Observations gelatin? Container Sample Initial Observation pH The explanation for why there was/was not an effect - 1 Control (nothing added) * 2 Salt+ pineapple # 3 3 Rubbing alcohol+ pineapple 4 Meat tenderizer+ pineapple 5 Acid+ pineapple 6 Base + pineapple 7 |heated pineapple * 8 Fresh pineapple * 9 Frozen pineapple 10 Canned pineapple 11 Kiwi/fig/papaya 12 Apple/orange/grape
Questions 1. How could the canning process change bromelin? 2. How could the cooking process change bromelin? 3. What could you do to the fresh pineapple that would allow the gelatin to become firm? 4. Why do you think it might make a difference if you use solid pieces of fruit instead of fruit juice? 5. Changes in temperature or pH can change the shape of an enzyme. Why will an enzyme no longer work if it loses its shape? 6. An experiment was performed to test the effect of temperature and pH on the activity of Enzyme X. The following data was collected during the experiment: increasing enzyme activity АД optimum pH 10 20 30 40 4 5 6 9 10 11 7 8 pH temperature (C) a. What the optimum pH of enzyme X? b. What is the optimum temperature of enzyme X? c. Why do you think enzyme X has low activity at a pH of 10?_ d. Enzyme X performs critical life functions. Use the data above to explain why a fever of 40 degrees Celsius may be dangerous.
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