Pineapple Jelly Enzyme Lab free essay sample

Ms. Balmer Pineapple Jelly Enzyme Lab Discussion After completing the Pineapple Jell-O Enzyme lab, the final results were that the canned pineapple formed the jelly while the fresh pineapple did not. Pineapple In order for this to have occurred, there has to be a comparison between fresh and canned pineapple in terms of their physical and chemical properties. The physical properties of fresh pineapple are that it is sweet, ripe and raw. These properties make fresh pineapples very healthy and delicious to eat. The chemical properties of fresh pineapple are that it contains bromelain, vitamin C, antioxidants, carbohydrates and helps defend the immune system. Bromelain is an enzyme that â€Å"promotes the digestive process and helps to break down proteins in foods† (Jomard, 2007). It also breaks â€Å"collagen, preventing Jell-O from gelling† (Helmenstine, 2013). It is also used as an anticoagulant, which prevents blood clotting. Fresh pineapples also have â€Å"anti-inflammatory properties, which make it useful to reduce pain† (Botanical-online, 2013). We will write a custom essay sample on Pineapple Jelly Enzyme Lab or any similar topic specifically for you Do Not WasteYour Time HIRE WRITER Only 13.90 / page Vitamin C is â€Å"important to the health of your immune system and enables your body to repair and grow tissue† (Cespedes, 2011). The physical properties of canned pineapple are that they are sweet and â€Å"it can be canned in various forms – slices, chunks or crushed† (Dalal, 2008). Canned pineapples are not as fresh or nutritious as fresh pineapples. The chemical properties of canned pineapple are that it is used in gelatin desserts. It does not have bromelain because of the canning process. Fruits that might have the same anticoagulant properties as pineapple are â€Å"cherries, cranberries, blueberries, grapes, strawberries, tangerines and oranges† (Simmons, 2012). Each fruit does not provide the same type of action because each provides different types of nutrition. Chefs use chillies to make pineapple jellies is because to add some flavor in the jelly and also that chilli is considered an alkaline, meaning that it has a pH greater than 7. The three sources of experimental error for this lab were that, 1) either too much hot or cold water was poured in the beaker for fresh or canned pineapple, 2) either too much Jell-O powder was added in the mixture and 3) either too much canned or fresh pineapple was added in the mixture. The suggested improvements for these errors would be, 1) to be more careful while applying water to the mixture, 2) to be careful by adding the right amount of Jell-O powder into the mixture and 3) to be careful by adding the right amount of canned or fresh pineapple into the mixture.