The course was amazing. I 22 Aug, I was able to learn a lot of new things which were really interesting. Superfoods: Myths and Truths 26 Aug, Know more about Superfoods 02 Jul, Excellent 02 May, In our introduction to flavonoids, we briefly mentioned some foods that are routinely labelled as superfruits, such as berries. Want to keep learning? This content is taken from EIT Food online course,.
This content is taken from EIT Food online course. See other articles from this course. This article is from the online course:. Join Now. News categories. Other top stories on FutureLearn. Describe any new experiments that you would like to try as an extension of this experiment. In this experiment, I tested the hypothesis that the canning process destroys the Bromelain enzyme in pineapple because heat is known to degrade proteins. I tested the hypothesis by comparing the effects of fresh and canned pineapple on the breakdown of Jello, a food that solidifies through the actions of structural proteins.
The data might have supported the hypothesis, although not with a great degree of certainty because while the experimental group remained solid, much of the positive control group also remained solid. Therefore, I would like to explore other ways to test the hypothesis such as mixing the fruit and the Jello at the beginning of the experiment, or crushing the pineapple before placing in the jar with the solidified Jello.
The Enzymes Lab. Introduction Recall from earlier modules that enzymes are proteins that catalyze reactions. Most importantly - Be creative, have fun, and enjoy science. Sample Lab Report Question [state your question] What are the effects of the canning process on the structure and function of Bromelain in pineapple? Hypothesis [propose an answer to your question and explain why you think that is the right answer] It is hypothesized that the canning process breaks down proteins such as Bromelain in pineapple, thus making it unable to catalyze the breakdown of other proteins.
Experimental Design [Identify your control and experimental groups. Write a prediction statement for the experiment] Negative control groups are samples in the experiment where no change is expected. I will be observing the degree to which the Jello turns to liquid in each of the three groups.
Materials and Methods [ Describe in detail how the experiment was done in your home. Results [ Describe the results, and include at least one picture] After one hour, the Jello alone and the Jello with canned pineapple remained solid while the Jello with fresh pineapple appeared softer, although not much softer.
Conclusions [ Remind the reader of the hypothesis and how the hypothesis was tested. Can't change a rubric once you've started using it. Find a Rubric. Title: Find Rubric Keep in mind that 15 students have already been assessed using this rubric. Changing it will affect their evaluations. Again, heat is essential.
Gelatin is derived from collagen, and the pineapple will break it down and keep it from setting. For this reason, recipes will recommend canned pineapples, which have been heated as part of the canning process. Each of the 20 types of amino acids that make up proteins has certain properties, including charge and polarity.
Table salt sodium chloride , once dissolved in water, separates into positively charged sodium ions and negatively charged chloride ions that disrupt the interactions between proteins and water molecules. This will also destabilize the protein and denature its structure.
Just give the pineapple a quick rinse after soaking. You can also use the fresh fruit itself as a meat tenderizer for that extra burst of distinct flavor. Most recipes will recommend that you incorporate the pineapple usually as a juice into a marinade to marinate your meat in before cooking. But be careful not to leave it for too long because the enzymes can over tenderize your meat and give you a mush!
So, if you still have time to enjoy the remaining days of sun, clear skies and warmth, go outside and enjoy some grilled pineapple with your family and friends! Or buy some canned ones later to bake a cake. Photo by Lisa Fotios from Pexels. Did you have a good time learning about pineapples? Adding any of these fresh fruits to gelatin will prevent the collagen fibers from forming a mesh, so the dessert doesn't set up. Fortunately, it's easy to deactivate the enzymes so they won't cause a problem.
You can still use fresh fruit with gelatin, you just have to denature the protein molecules first by applying heat. To denature the protein molecules, you can boil cut pieces of fruit in a small amount of water for a few minutes. A better way to preserve most of the fresh flavor and texture is to lightly steam the fruit. To steam fresh fruit, bring water to a boil. Set the fruit in a steamer or strainer over the boiling water so only the steam affects it.
A third way to use the fresh fruit in gelatin is to mix it in with the boiling water used to make the dessert and give the hot water time to work its chemical magic before stirring in the gelatin mix. While some fruit contains proteases, many do not. You can use apples, oranges, strawberries, raspberries, blueberries, peaches, or plums without experiencing any problems. If you'd like to learn more, experiment with different types of fruit to try to determine whether or not they contain proteases.
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