Project Date: Jul-Mon-13-2015
Project Name: Enzyme Lab Project

Polyphenol oxidase is an enzyme found in apples. This enzyme reacts with oxygen and turns apples brown. When an apple is sliced or is bruised, the soft tissue of the apple is exposed to oxygen.

Biology Period 1

Explore: What are enzymes?

Objective:

Identify inhibitors preventing the enzyme, polyphenol oxidase, from turning apples brown. Introduction: Polyphenol oxidase is an enzyme found in apples. This enzyme reacts with oxygen and turns apples brown. When an apple is sliced or is bruised, the soft tissue of the apple is exposed to oxygen.

Hypothesis:
Which apple slice will not turn dark brown? Why do you think that?

I think that the right inhibitor for the apple so it won’t turn brown is cold water because it’s cold it doesn’t have any chemicals, its natural it won’t damage the apple it will keep the apple cool.

Materials:

  1. 5 slices of apples
  2. lemon
  3. salt
  4. hot water
  5. plastic knife
  6. paper towel

Procedures:

  1. Read all the directions before doing anything.
  2. Cut the apple into 5 slices. The apple will turn brown quickly so each group member must do each procedure quickly.
  3. Identify each slice into a group: control group, apple w/lemon apple in water, and apple with salt.
  4. Take a picture of all the apple slices.
  5. Immediately add lemon juice to one slice.
  6. Immediately place one slice in hot water.
  7. Immediately add salt to one slice.
  8. Immediately add 7.1 of cold water and place one slice of apple in the cup.
  9. Let the apples sit for 10 minutes.
  10. Take a picture of all the apple slices.
  11. Throw away all material, except for the knives, in the trash.
  12. Rinse and dry the knives and place them in the plastic box.