4
Design experiment Aim : to see that the different kind of state of pineapple will affect the firmness of the gelatin Background information : 1. Gelatin: (or gelatine) is a translucent, colorless, brittle (when dry), tasteless solid substance, derived from the collagen inside animals' skin and bones. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. 2. Protease: (also termed peptidase or proteinase) Breaks down proteins. A protease is any enzyme that conducts proteolysis, that is, begins protein catabolism by hydrolysis of the peptide bonds that link amino acids together in the polypeptide chain forming the protein. 3. Pineapple : pineapple (Ananas comosus) is the common name for a tropical plant and its edible fruit, which is actually a multiple fruit consisting of coalesced berries. Mainly from its stem, pineapple contains a proteolytic enzyme, bromelain, which breaks down protein. Hypothesis: in this experiment i want to see that is it possible that the different state of pinapple will give a different frimness of gelatin

Design Experiment

Embed Size (px)

DESCRIPTION

how to design an experiment

Citation preview

Page 1: Design Experiment

Design experiment

Aim : to see that the different kind of state of pineapple will affect the firmness of the gelatin

Background information :1. Gelatin: (or gelatine) is a translucent, colorless, brittle (when dry), tasteless

solid substance, derived from the collagen inside animals' skin and bones. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing.

2. Protease: (also termed peptidase or proteinase) Breaks down proteins. A protease is any enzyme that conducts proteolysis, that is, begins protein catabolism by hydrolysis of the peptide bonds that link amino acids together in the polypeptide chain forming the protein.

3. Pineapple : pineapple (Ananas comosus) is the common name for a tropical plant and its edible fruit, which is actually a multiple fruit consisting of coalesced berries. Mainly from its stem, pineapple contains a proteolytic enzyme, bromelain, which breaks down protein.

Hypothesis:in this experiment i want to see that is it possible that the different state of pinapple will give a different frimness of gelatin

Page 2: Design Experiment

Variable :1. Independent variable :

a. Ripe pineappleb. Young pineapple c. Boiled pineappled. Canned pineapplee. Frozen pineapple

2. Dependant variable :a. The firmness of gelatin

3. Control variable :a. the materials needed to make gelatin b. same amount of pineapple used

Materials and Apparatus 1 Ripe pineapple2 Young pineapple 3 Boiled pineapple4 Canned pineapple5 Frozen pineapple6 Distiled water 7 Gelatin (powder)8 Cup 9 Beaker 10Bowl 11Spoon

Page 3: Design Experiment

Method 1 Boil a cup of water. Once it is boiling, transfer the water to a

bowl. Then the gelatin needs to be added.2 clean3 Pour in one envelope of gelatin. Stir very quickly and

constantly, it will gel up very quickly. Put the pineapple that have been cleaned

4 Add a cup of cold water to the gelatin.5 Stir the gelatin and put it in the refrigerator. It needs to be

refrigerated for about 3 hours.6 For thicker gel, add 1/2 cup of water to boil and a 1/2 cup of

cold water to bowl.7 Wait and observe what happen . Do the same step for other

state of pineapple .