In this lab we were trying to determine how denatured enzymes in pineapple impact gelatin formation. I thought if the pineapple enzymes is denatured then the Jell-O will set. I found out that the cooked/canned pineapple in the Jell-o and the controlled Jell-O without pineapple set. The Jell-O with frozen pineapple didn’t set and the pineapple with fresh pineapple didn’t set. This means that the denatured pineapple Jell-O set and the natural pineapple Jell-O didn’t set. The enzymes in the the denatured pineapple allowed the Jell-O’s proteins to function and structure properly. However the natural pineapple didn’t allow the Jell-O to structure and function properly. The acting substrate in the experiment was the Jell-O’s proteins.
