By : Harley, Richard, and Shanlie
How does changing the enzyme from meat tenderizer to pineapple juice affect the amount of DNA?
Step Two: Blend peas and make sure to use the same amount of water and salt
Step Three: Strain and place in cup
Step Four: Add a few drops of soap (make sure its the same amount for each cup) let sit for 5-10 min
Step Five: Fill test tube 1/3 full, add enzyme, stir softly
Step Six: Add alcohol slowly, tilting the test tube
Step Seven: Observe, compare and record your findings. Use drawings, pictures, and data table.
This procedure helped us answer the investigation question because it showed the difference in the amounts of DNA with the two different enzymes.
Harley's prediction: There will not be as buch DNA because pineapple juice does not break down proteins as well.
Richard's prediction: The meat tenderizer would have more DNA than pineapple juice because the meat tenderizer breaks down proteins well.
These predictions were wrong, as the amounts of DNA were the same. The reason the amounts were the same is because pineapple juice and meat tenderizer are both enzymes that separate the proteins from the DNA.
Controlled variable: pea mixture with meat tenderizer enzyme
Uncontrolled variable: pea mixture with pineapple juice enzyme
The amount of DNA in both pea samples (one with meat tenderizer and one with pineapple juice for enzyme) was about the same. When we used meat tenderizer, the DNA was very stringy. When we used pineapple juice, the DNA was in big chunks.
- Try the same investigation again
- More trials
- Precise measuring
- Larger amount of pea mixture
- Different organism (other than peas)
- Try a different enzyme (contact solution) and compare to pineapple juice and meat tenderizer