By Tammie Johnston Tests were done to see how temperature and pH affect enzymes. Three separate tests were done to measure the activity produced by enzymes. The enzyme amylases, bromelain, and catalase were selected for testing.
Amylases are enzymes, which break starch down into maltose.
In this experiment, tests were done to see the affect of salivary amylases on a starch solution. Temperature plays an important part in the experiment using Jell-O and fresh and heated pineapple. Bromelain is found in pineapple juice. The differences under various temperatures were evaluated. It is interesting to see what changes in color are formed using red cabbage that contained catalase.