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Understanding Enzyme Denaturation and Bromelain's Role in Jell-O

This lesson explores the concept of enzyme denaturation, focusing on how temperature and pH levels impact enzymes like bromelain found in pineapple. Students will learn what denaturation means and identify two specific factors, such as extreme heat and changes in acidity, that can cause enzymes to denature. Additionally, through a hands-on Jell-O experiment, students will discover why pineapple does not set Jell-O due to bromelain's ability to break down gelatin proteins. The effects of temperature and pH on bromelain's effectiveness will also be examined.

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Understanding Enzyme Denaturation and Bromelain's Role in Jell-O

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Presentation Transcript

  1. DO NOW • Explain what the term denature means? • What are two factors (specifically) that can cause enzymes to denature? • Collect your cups from the back table.

  2. Enzyme and Jell-O

  3. Examine each cup. Which fruit made Jell-O?Fill in the Data Table on your lab sheet from yesterday.

  4. Pineapple did NOT make Jell-O!WHY????

  5. Why????

  6. Inside Pineapple, there is an enzyme called BROMELAIN BROMELAIN breaks down protein, gelatin.

  7. Broken down Gelatin Gelatin Bromelain

  8. What effects do temperature and pH have on the effectiveness of Bromelain?

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