1. Title page: descriptive title, your name, course name, semester
2. Introduction: general background information about enzymes and specific information about your chosen enzyme, the question(s) that you are asking and a clear hypothesis for your experiment (20 points).
3. Design an experiment. Provide a detailed description of the materials and methods used to conduct the experiment. Identify control and experimental samples, as well as independent and dependent variables. Also include the methods used for data collection and analysis (20 points).
4. Conduct the experiment and record your results. Take picture(s) of your results. What did you observe? Present your data in table and/or graph format. Remember to label everything and include the unit of measure with all numbers (20 points)
5. Use your knowledge of enzymes and pH to interpret and discuss your results. It may be necessary for you to refer to the OLI course modules, lab manual and/or use additional information resources. What effect does the acidic treatment have on enzyme activity? Did you get the expected results? Explain. (20 points)
6. State a specific and accurate conclusion. Is your hypothesis supported by the results? Looking back, how could you have improved your experiment? (10 points)
7. Include a list of references to all information sources used in APA format (5 points).
Running Head: PINEAPPLE ENZYME LAB 1
June 30, 2017
Pineapple Enzyme Lab Outline
A. Enzyme used: Canned pineapples, which will be manipulated by using strained and cleaned chunks of pineapples and boiled pineapples.
B. The substrate and products: Gelatin mixture and canned pineapples.
C. The methods of measuring that will be used are mL and cm.
1. Fresh cut pineapples
2. Boiled pineapples
F. Hypothesis: When fresh pineapples are placed in un-touched gelatin, they will not break down the gelatin due to the acidity of the pineapples unlike boiled pineapples in the same un-touched gelatin, which will separate the gelatin.
E. Data presentation: Date will be presented through the use of table predicting the break down of the gelatin when in contact with no pineapples, canned pineapples, and boiled pineapples. Next, the table will answer whether or not there was a gelatin breakdown. Lastly, the table will measure the amount that was broken down in centimeters as well as describe the consistency of the broken down gelatin.