Question

Check Your Understanding 1.1 When canned pineapple juice is added to gelatin, it solidifies. This is not the case when fresh pineapple juice is added to gelatin. Explain why. 1.2 , the enzyme occurring naturally in pineapples, is considered a which breaks down proteins into their amino acids by hydrolysis. 1.3 Explain how extremes of temperature and pH alter the activity of an enzyme.

          Check Your Understanding

1.1 When canned pineapple juice is added to gelatin, it solidifies. This is not the case when fresh pineapple juice is added to gelatin. Explain why.

1.2 , the enzyme occurring naturally in pineapples, is considered a which breaks down proteins into their amino acids by hydrolysis.

1.3 Explain how extremes of temperature and pH alter the activity of an enzyme.

Check Your Understanding

1.1 When canned pineapple juice is added to gelatin, it solidifies. This is not the case when fresh pineapple juice is added to gelatin. Explain why.

1.2 , the enzyme occurring naturally in pineapples, is considered a which breaks down proteins into their amino acids by hydrolysis.

1.3 Explain how extremes of temperature and pH alter the activity of an enzyme.

Added by Christopher M.

Biology for AP Courses

Julianne Zedalis, John Eggebrecht

Instant Answer

Solved by Expert Adi S

03/10/2023

Step 1

1 When canned pineapple juice is added to gelatin, it solidifies because the canning process involves heating the juice, which inactivates the enzymes present in the pineapple. In contrast, when fresh pineapple juice is added to gelatin, it does not solidify Show more…

Show all steps

Thanks for your feedback!

Check Your Understanding 1.1 When canned pineapple juice is added to gelatin, it solidifies. This is not the case when fresh pineapple juice is added to gelatin. Explain why. 1.2 , the enzyme occurring naturally in pineapples, is considered a which breaks down proteins into their amino acids by hydrolysis. 1.3 Explain how extremes of temperature and pH alter the activity of an enzyme.