How does the concentration of bromelain
enzyme affect the viscosity of jelly?
Thien-An Le
Introduction Discussion
This experiment investigates how varying concentrations of enzyme bromelain The results show a clear relationship between bromelain concentration
(from pineapple juice) affects the viscosity of jelly. and jelly viscosity, measured by the distance a marble travelled through
Bromelain (a digestive enzyme) breaks down gelatine, a protein responsible for jelly
the jelly 2. This occurred because bromelain digests gelatine, which is
setting, reducing the jelly’s ability to solidify 1. If jelly does not set it has low
responsible for the setting of jelly. At low concentrations (0%,20%,40%,
viscosity, and if jelly is set, it has high viscosity.
Aim: To compare how different enzyme concentrations will affect the viscosity of and 60%), there is not enough bromelain present to significantly digest
the jelly. the gelatine, thus the jelly sets, having high viscosity. At 100% bromelain
Hypothesis: As the enzyme concentration increases, the viscosity of the jelly will concentration, all the gelatine was digested, preventing the jelly from
decrease (measured by marble drop test). setting, thus it had low viscosity. As the bromelain concentration
increased, there was a consistent trend of the marble travelling further,
demonstrating a strong correlation between bromelain concentration
Methodology and
As the and jelly viscosity.
Therefore, bromelain concentration does affect the viscosity of jelly, and
lower concentrations resulted in high viscosity while higher
concentrations resulted in low viscosity. The results confirmed the
methods concentration of hypothesis: higher concentrations of bromelain resulted in lower
viscosity.
The experiment faced several extraneous variables and limitations.
bromelain
A controlled experiment was conducted to compare how pineapple juice These included the growth of mould in the juice, variations in marble
concentrations affect the viscosity of jelly. Jellies with pineapple juice weight and size, and inconsistencies in ruler alignment during
concentration of 0%,20%,40%,60%,80%, and 100% were made and refrigerated
measurement. Furthermore, only two trials were conducted for each
for 24 hours. A marble drop test was conducted to determine viscosity.
concentration, and there was limited concentrations tested, reducing
increases, the
Refer to full method in logbook pg. 20-21.
the reliability. Future researchers could minimise these limitations by
marble uniformity, refrigerating juice, securely positioning rulers, at least
three trials per concentration, and more concentrations to provide a
clearer understanding of the trend.
Results
As the concentration of
bromelain increases, the
viscosity of jelly The experiment can be used as a baseline in biology to study the
relationship between digestive enzymes and proteins and be expanded to
explore the effects of temperature on bromelain activity. Future
decreases
distance the marble travels researchers should minimise extraneous variables to improve accuracy
also increases, indicating that and better understand bromelain concentration’s impact on viscosity of
the jelly became less viscous. jelly.
In the lowest bromelain
concentration(0%), the
distance travelled was 0cm, Conclusion
while in the highest
concentration(100%), the
The aim of the investigation was achieved: it was found that
distance was 4.70cm 3. varying concentrations of bromelain affects the viscosity of
jelly. In jelly with lower bromelain concentration(0%-60%),
the marble travelled shorter distances through the
jelly(0cm-0.80cm), indicating high viscosity, whereas in
higher bromelain concentration(80% and 100%) the
distanced travelled was further(3.38cm and 4.70cm),
suggesting low viscosity. Therefore, indicating that higher
concentrations of bromelain lowers the viscosity of the jelly,
supporting the initial hypothesis.
enzyme affect the viscosity of jelly?
Thien-An Le
Introduction Discussion
This experiment investigates how varying concentrations of enzyme bromelain The results show a clear relationship between bromelain concentration
(from pineapple juice) affects the viscosity of jelly. and jelly viscosity, measured by the distance a marble travelled through
Bromelain (a digestive enzyme) breaks down gelatine, a protein responsible for jelly
the jelly 2. This occurred because bromelain digests gelatine, which is
setting, reducing the jelly’s ability to solidify 1. If jelly does not set it has low
responsible for the setting of jelly. At low concentrations (0%,20%,40%,
viscosity, and if jelly is set, it has high viscosity.
Aim: To compare how different enzyme concentrations will affect the viscosity of and 60%), there is not enough bromelain present to significantly digest
the jelly. the gelatine, thus the jelly sets, having high viscosity. At 100% bromelain
Hypothesis: As the enzyme concentration increases, the viscosity of the jelly will concentration, all the gelatine was digested, preventing the jelly from
decrease (measured by marble drop test). setting, thus it had low viscosity. As the bromelain concentration
increased, there was a consistent trend of the marble travelling further,
demonstrating a strong correlation between bromelain concentration
Methodology and
As the and jelly viscosity.
Therefore, bromelain concentration does affect the viscosity of jelly, and
lower concentrations resulted in high viscosity while higher
concentrations resulted in low viscosity. The results confirmed the
methods concentration of hypothesis: higher concentrations of bromelain resulted in lower
viscosity.
The experiment faced several extraneous variables and limitations.
bromelain
A controlled experiment was conducted to compare how pineapple juice These included the growth of mould in the juice, variations in marble
concentrations affect the viscosity of jelly. Jellies with pineapple juice weight and size, and inconsistencies in ruler alignment during
concentration of 0%,20%,40%,60%,80%, and 100% were made and refrigerated
measurement. Furthermore, only two trials were conducted for each
for 24 hours. A marble drop test was conducted to determine viscosity.
concentration, and there was limited concentrations tested, reducing
increases, the
Refer to full method in logbook pg. 20-21.
the reliability. Future researchers could minimise these limitations by
marble uniformity, refrigerating juice, securely positioning rulers, at least
three trials per concentration, and more concentrations to provide a
clearer understanding of the trend.
Results
As the concentration of
bromelain increases, the
viscosity of jelly The experiment can be used as a baseline in biology to study the
relationship between digestive enzymes and proteins and be expanded to
explore the effects of temperature on bromelain activity. Future
decreases
distance the marble travels researchers should minimise extraneous variables to improve accuracy
also increases, indicating that and better understand bromelain concentration’s impact on viscosity of
the jelly became less viscous. jelly.
In the lowest bromelain
concentration(0%), the
distance travelled was 0cm, Conclusion
while in the highest
concentration(100%), the
The aim of the investigation was achieved: it was found that
distance was 4.70cm 3. varying concentrations of bromelain affects the viscosity of
jelly. In jelly with lower bromelain concentration(0%-60%),
the marble travelled shorter distances through the
jelly(0cm-0.80cm), indicating high viscosity, whereas in
higher bromelain concentration(80% and 100%) the
distanced travelled was further(3.38cm and 4.70cm),
suggesting low viscosity. Therefore, indicating that higher
concentrations of bromelain lowers the viscosity of the jelly,
supporting the initial hypothesis.
