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. This will show how much sugar is in our saliva.(Carter 1994)

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. The affects of Jell-O and egg white and how the temperature affects the way they work were studied also.(Carter, 1994)

It is interesting to see what changes in color are formed using red cabbage that contained catalase. The effects of pH on the catalase were tested. Catalase breaks down the peroxide. The color in the cabbage serves as a pH indicator in showing the level of activity in cabbage catalase.(Carter, 1994)

Experiment #1
Amalyse breaks starch down to sugar in our saliva.

Experiment #2
There is a difference between enzyme activity when using raw pineapple instead of cooked pineapple. Heat affects the enzyme’s ability to function.

Experiment #3
Catalase functions best at a neutral pH.