Soup or Salad? Investigating the Action of Enzymes in Fruit on Gelatin

In this Activity, students observe gelatin samples treated with substances that may or may not have an enzymatic effect on the protein in the gelatin. Substances used are fresh pineapple, canned pineapple, fresh pineapple that has been frozen and microwaved, and meat tenderizer. This Activity introduces enzymes on a simpler, hands-on level and emphasizes the fact that we come into contact with chemistry on an everyday basis. The Activity also provides an entry point into the science of HIV. An HIV treatment uses proteases, a type of enzyme.