Enzyme action

In this activity, students investigate the effect that fruit purees (pineapple, kiwifruit, peach) have on the setting of party jellies.

By the end of this activity, students should be able to:

• describe the action of proteolytic enzymes found in some fresh fruit purees on gelatine

• name the proteolytic enzymes found in pineapple (bromelin) and kiwifruit (actinidin)

• explain the temperature sensitivity of these enzymes

• extrapolate the findings of this activity to the effect raw sliced kiwifruit has on pavlova

• understand why a fresh pineapple piece held in the mouth for a minute or so can lead to a feeling of discomfort.

Download the Word file (see link below) for:

• introduction/background notes

• what you need

• what to do

• student worksheets.