Question

pleapples were first added and one final picture at over 12 Luely hour for 6 hours hours (you will end up with 8 pictures in total). Keep the same orientation and position every time you take a picture. (It is recommended you take the picture at a slight angle to show some depth perception) Post Experiment Tasks 1) Organize the 8 photos in chronological order 2) Answer the following questions based on your understanding of Topics 5 and 6 (NOT GOOGLE SEARCHES!!! TRUST ME-ICAN TELL IF YOU DIDI!): a) Main component of jello is gelatin which is a collagen-based polymeric network of peptides and proteins extracted from skin, bones and connective tissues of animals. What is responsible for the events that transpired for the jello sample exposed to the untreated fresh pineapple? (specifically what is the category or class of protein involved as learned in class, do not google search the actual protein, that is not the answer anyway) Explain in 2-3 short sentences, what was chemically happening to the jello when the untreated fresh pineapple was added. In once short sentence, explain why the pre-heated fresh pineapple did NOT do the same thing as the untreated fresh pineapple sample. Based on these findings, what can you surmise is the reason the canned pineapple behaved the way it did when added to the jello? (What must companies have done during the canning process?) (1-2 sentences max) Why was it necessary to allow both the pre-heated pineapple chunks and solidified jello samples to equilibrate to room temperature before starting the actual experiment? b) c) d) e) 3) Organize steps 1 and 2 above into ONE complete pdf file or word document and email the completed assignment to me. OASSIGNMENTS WILL NOT BE ACCEPTED!!!
answer a-e please

Answer 1

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