The Scientific Toolbox

When dissolved in boiling water, Jell-O™ “gels” into a semi-solid state due to interactions that form between the gelatin proteins. Fresh pineapple, in addition to some other fresh fruits, contains an enzyme, called bromelein, that breaks down the proteins in the Jell-O causing it to liquify. Check out the following Web sites to get some ideas for experiments involving Jell-O™ and fresh fruit:

This entry was posted on Tuesday, December 16th, 2003 at 22:37 and is filed under Food Science, Chemistry, Biology. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.