Lesson Plan : Enzymes in Action

Teacher Name:
 Andrea Stewart
Grade:
 Grade 9-10
Subject:
 Science

Topic:
 Introduce students to the concept of enzyme and substrate reactions by using everyday foods.
Content:
 Gelatin is made from a protein called collagen which comes from the joints of animals. Gelatin may be dissolved in hot water. As the dissolved gelatin mixture cools, the collagen forms into a matrix that traps the water; as a result, the mixture turns into the jiggling semi-solid mass that is so recognizable as Jell-O. Pineapple belongs to a group of plants called Bromeliads. Kiwi, papaya, and figs are other types of Bromeliads. The enzyme in pineapple juice that is responsible for the breakdown of collagen is bromelin. The process of canning pineapple denatures the bromelin, rendering it incapable of catalyzing the break down of gelatin.
Goals:
 2.04 Investigate and describe the structure and function of enzymes and explain their importance in biological systems. 1.02 Design and conduct scientific investigations to answer biological questions.
Objectives:
 Students will use pineapple juice as an enzyme and Jell-O as a substrate to illustrate an enzyme/substrate complex. Students will discover that the processing of food will denature enzymes.
Materials:
 see lab
Introduction:
 Review yesterday's activity toothpickase with students-build on previous knowledge.
Development:
 Go over the lab-give examples
Practice:
 PINEAPPLE ENZYMES & JELLO MOLDS Lab-
Checking For Understanding:
 Approve lab set up
Closure:
 Concept map of enzymes? If have time and or Quiz Remind students of homework
Evaluation:
 Quiz

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