Pineapple experiment

Pineapple & Gelatin Enzyme Experiment

(Exploring how enzymes break down proteins!)

Materials:

• 2 bowls
• Unflavored gelatin (or Jell-O mix)
• Hot water
• Fresh pineapple (contains the enzyme bromelain)
• Canned pineapple (the enzyme is deactivated)
• Spoon

Procedure:

1. Prepare gelatin by dissolving it in hot water according to the instructions.
2. Pour the gelatin mixture into two separate bowls and let it cool slightly.
3. In one bowl, add fresh pineapple chunks.
4. In the other bowl, add canned pineapple chunks.
5. Place both bowls in the refrigerator and check after a few hours.

What Happens?

• The bowl with fresh pineapple stays liquid or doesn’t fully set.
• The bowl with canned pineapple sets normally like regular gelatin.

Why?

• Fresh pineapple contains bromelain, an enzyme that breaks down proteins like the ones in gelatin.
• Canned pineapple has been heated during processing, which denatures (destroys) the enzyme, so it no longer affects gelatin.

Biochemical Concept:

• Enzymes are biological catalysts that speed up reactions.
• Heat can denature enzymes, making them inactive.
• Bromelain breaks down proteins, preventing the gelatin from forming a solid structure.

This experiment is simple, yet visually engaging and directly relates to real-world food science and digestion! 🍍✨