This week, LJIS biology teacher, Tr. Cindy taught students to conduct a science experiment with fruits and jelly. The lesson is about proteases, they prepared gelatin, fresh apples, pineapples, and canned pineapple slices. Their task is to observe which fruits can make the gelatin work and transform into delicious jelly.

The second day after the experiment, students took the jelly out of the refrigerator and checked the results.

Students learned that the protease of fresh pineapple destroyed the structure of the gelatin and unable to make jelly. As for the canned pineapple slices, the protease was not active because it had been cooked.

What an interesting and knowledgeable class! All of the students found out some science fact and learn the characteristics of the protease. Let’s look forward to the next experiment in science class.

本周，LJIS生物老師林欣慧指導學生用水果和果凍進行科學實驗。該課程關於蛋白酶，他們準備了明膠、新鮮蘋果、鳳梨罐頭切片。他們的任務是觀察哪些水果可以使明膠起作用，並轉變成美味的果凍。

實驗後的第二天，學生將果凍從冰箱中取出並檢查結果。

學生了解到：新鮮鳳梨的蛋白酶破壞了明膠的結構，無法製成果凍；至於鳳梨罐頭，它身上的蛋白酶沒有活性，因為它已經被煮熟了。

多麼有趣、知識淵博的課程！所有學生都發現了一些科學事實，並學習了蛋白酶的特性。讓我們期待自然課的下一個實驗。