Note: Respond To All Questions From Part A To B A. Identify independent variable

Question

Note: Respond To All Questions From Part A To B

A. Identify independent variable, 3 control variables, and dependent variable B. What effect does the fresh pineapple have on the Jell-o 1. Weigh out a 2 gram chunk of fresh pineapple (blot it dry before weighing ito, and add it to one test tube. Weigh out a 2 gram chunk of canned pineapple and add it to a second test tube. Push the pineapple pieces all the way to the bottom of the test tube. The third tube will serve as the control tube (jello without pineapple), so do not add pineapple. Add 4 mlofjello to each of the three test tubes. Make sure that the liquid Jell-O completely covers the pineapple. Gently swirl the tubes, then place them into an ice bath. Check the tubes cach minute by lifting each one out, then tipping it sideways (slightly) to determine when the Jell-O Record the level of solidification at each minuteL liquid. P partial solidification, solid You should continue to measure for at least 7 minutes after your first group complete solidified, but do not necessarily need to measure all the way to 20 minutes you need You can add columns to measure longer than 20 minutes

Explanation / Answer

1. An independent variable is a variable that is changed in a scientific experiment to test the effects on the dependent variable. The variable being tested is the dependent variable. The control variable is the variable that remains unaltered and is constant in the experiment.

The experiment measure the effect of fresh or canned pineapple on the solidification of jello.

Dependent Variable: The state of the pineapple juice, whether fresh or canned.

Independent variable: Amount of time taken for the jello to change state (whether solid or in liquid state)

Control Variables:

a) Type of test tube

b) Amount of Jello added to the fruit.

c) Temperature of ice bath

d) Type/brand of jello used

2. The chemical Bromelain in Pineapple contains two protease enzymes that can digest proteins. Jell-O contains gelatin that is composed of collagen. Gelatin dissolves in warm water. However, the collagen proteins interact to form a network as the gelatin cools down, trapping the water within them to form a solid. When fresh pineapple juice is added to Jell-O, proteases cleave the collagen, making the collagen branches smaller. Hence, water is not entrapped within then, preventing the gelling. Fresh pineapple prevents Jell-O from gelling.

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