Basic Problem: Jelly is made from protein, colloidal gel, this is dissolved in hot body of water and as it cools, it commits. For a childrens companionship it was decided to make many fruit jellies, these were made by putting sliced genus Ananas into the jellify before it stripe, the future(a) observations were made: oThe jelly set normally when tinned genus Ananas plant was added. oWhen fresh, un dear pineapple was employ the jelly set but was not as firm. oWhen fresh, ripe pineapple was used, the jelly did not set at all But why? The reason the jelly is not setting is due to peptidase, which is faulting batch the protein in the jelly, protease is an enzyme, and its rate of activity is stirred by many things, such as temperature and niggardness. Theoretical investigating. If the pineapple juice contains an enzyme which is stopping the jelly setting hence this can be investigated by using jelly in Petri dishes with holes or survey up cut into it. If some pine apple succus is added to these rise up then they should get bigger as the enzyme in the pineapple juice will be breaking down the gelatin slightly the outside of the well, causing it to expand. The temperature and concentration will besides tinge the size of the wells as these are factors which coin an enzyme controlled reaction. The investigation and prediction.
I am going to investigate the encumbrance of protease concentration on the size of the wells, as it is relate to the original problem. It seems unpatterned that the ripeness of the pineapple is related to the concentration of enzymes within it. Perhaps this change magnitude protease concentration is required for seed di spersal, as pineapple is a fruit and as it r! ipens the concentration of protease increases. I predict the greater the protease concentration which is used then... If you pauperization to get a honest essay, order it on our website: OrderEssay.net
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