Question

Gelatin is made almost entirely of protein. Pineapple contains bromelain, an enzyme that breaks down proteins. For this reason, gelatin manufacturers advise against adding fresh pineapple to gelatin desserts, because the gelatin will not solidify properly. The graphs show the relative activity of bromelain at different temperatures and pH levels. 100 80 M PH 60 Biomolecuies 20 0 10 60- IS 20 100- 80- 40- 20 0 0 10 30 40 Temperature (°C) 50 Based on the graphs, what is the best way to prepare pineapple for use in gelatin desserts? A. Chill the pineapple to a temperature below 10°C. B. Change the pH of the pineapple to 8.5 C. Heat the pineapple to a temperature above 55°C. D. Change the pH of the pineapple to 7. 60​

Answer 1

Raise the temperature of the pineapple to above 55C.

Step-by-step explanation:

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Answer 2

Based on the graphs, the best way to prepare pineapple for use in gelatin desserts is to heat the pineapple to a temperature above 55°C. The graph shows that bromelain's activity decreases rapidly at temperatures above 50°C, and at 60°C, the enzyme's activity is almost completely inhibited. This means that heating the pineapple will inactivate the bromelain enzyme and prevent it from breaking down the protein in the gelatin, allowing the gelatin to solidify properly.

Chilling the pineapple to a temperature below 10°C is not likely to be effective because the graph does not show a significant decrease in bromelain activity at low temperatures.

Changing the pH of the pineapple to 8.5 or 7 is also not likely to be effective because the graph shows that bromelain has maximum activity at a pH of 5. At higher or lower pH levels, the enzyme's activity decreases.

Therefore, heating the pineapple to a temperature above 55°C is the best way to prepare it for use in gelatin desserts.