Pineapple Enzymes and Gelatin - The Sci Guys: Science at Home

Summary

In this episode of 'S Guys Exploring', Ryan and Teresa conduct an experiment to understand how enzymes affect gelatin. Using fresh and cooked pineapple, they demonstrate how bromelain, a proteolytic enzyme, breaks down the collagen proteins in gelatin, liquefying it. The experiment reveals that fresh pineapple causes gelatin to melt due to its active enzymes, while boiled pineapple has no effect because heat deactivates the enzyme. This experiment highlights the power of enzymes in biological reactions, specifically their ability to break down proteins and tenderize meat.

Takeaways

• 😀 An enzyme is a molecule that acts as a catalyst, speeding up biochemical reactions like digestion.
• 😀 The experiment focuses on testing how pineapple affects gelatin using its proteolytic enzyme, bromelain.
• 😀 To conduct the experiment, you will need gelatin, fresh pineapple, boiling water, and safety equipment like gloves, goggles, and an apron.
• 😀 Always use adult supervision when handling boiling water or chopping ingredients, especially for younger viewers.
• 😀 The first test involves placing fresh pineapple on gelatin and observing how it liquefies the gelatin due to bromelain activity.
• 😀 The second test compares fresh pineapple to boiled pineapple, showing that cooking destroys bromelain's ability to break down gelatin.
• 😀 Gelatin is made of collagen, a protein structured in a triple helix, which traps water when it solidifies.
• 😀 Bromelain in pineapple breaks down the peptide bonds in collagen proteins, liquefying gelatin.
• 😀 Boiling pineapple deactivates bromelain, preventing it from breaking down gelatin when placed on it.
• 😀 The experiment demonstrates how enzymes can be used to tenderize meat, as bromelain breaks down proteins like in gelatin.
• 😀 The video encourages viewers to try the experiment at home, share their results on social media, and support the channel via Patreon.

Q & A

What is an enzyme, and how does it function in the body?

An enzyme is a molecule that acts as a catalyst to speed up biochemical reactions, such as digestion. In the body, enzymes help break down complex molecules, speeding up the process of digestion and making essential reactions occur more efficiently.

Why is gelatin used in this experiment?

Gelatin is used because it is made from collagen, a protein, and has a semi-solid structure that allows us to observe how enzymes affect the breakdown of proteins. The gelatin mimics the behavior of animal proteins in a simple and visible way.

What is bromelain, and how does it affect gelatin in this experiment?

Bromelain is an enzyme found in fresh pineapple. It is a proteolytic enzyme, meaning it breaks down proteins. In the experiment, bromelain breaks down the collagen proteins in the gelatin, causing the gelatin to liquefy as the proteins are broken down into smaller components.

Why does the fresh pineapple cause the gelatin to liquefy, but the boiled pineapple does not?

Fresh pineapple contains active bromelain enzymes, which can break down the collagen in gelatin. However, when pineapple is boiled, the heat destroys the bromelain enzymes, preventing them from breaking down the gelatin. As a result, boiled pineapple does not cause the gelatin to liquefy.

What role does the heat from boiling water play in this experiment?

The boiling water serves to dissolve the gelatin powder into a liquid form by unwinding the protein chains. This process is necessary to create the semi-solid gelatin, which will then be affected by the enzymes in the experiment.

What does it mean when we say bromelain is a 'proteolytic enzyme'?

A 'proteolytic enzyme' refers to an enzyme that breaks down proteins. In this case, bromelain accelerates the breakdown of the peptide bonds that link the long protein chains in the gelatin, causing it to lose its semi-solid structure.

Why is it important to use gloves, goggles, and an apron during this experiment?

Although the experiment does not involve hazardous materials, it's always a good practice to use safety gear such as gloves, goggles, and an apron to protect from potential spills or splashes when working with hot water or other materials.

What is the purpose of the control in this experiment?

The control serves as a baseline for comparison. It is the gelatin without any pineapple, allowing us to observe how the fresh and boiled pineapple affect the gelatin differently. The control helps demonstrate that only the fresh pineapple causes the gelatin to liquefy.

How does bromelain affect meat when used as a tenderizer?

Bromelain is commonly used as a meat tenderizer because it breaks down the protein fibers in meat, making it softer. This same property allows it to break down the collagen in gelatin, liquefying it when the pineapple comes into contact with the gelatin.

What should viewers do if they want to try this experiment at home?

Viewers should follow the instructions carefully, ensuring they use fresh pineapple for the enzyme effect. It's also recommended to wear protective gear and have an adult assist with tasks like chopping the pineapple and handling hot water. Always ask for parental permission before sharing photos or videos of the experiment.