Jell-O Gel?

Why won’t my Jell-o gel?

Introduction: In this lab we tested why it is that you are not supposed to use fresh fruit while making jell-o. We tested this with pineapple and we tried to break down the enzymes in the pineapple in order to get the jell-o to gel. In our test we put the pineapple into sugar water to check and see if the enzymes would break down and would allow the jell-o to gel. We thought that the sugar water would break down the enzymes in the jell-o and allow the gelatin to set in. We mixed our sugar with the water and once we were finished with the pineapple in the sugar water we placed it in a test tube with the liquid form of jell-o and let it sit over the night. Once we checked out or testing we discovered that our test did not work and that the jell-o was still in its liquid form.

Material:

1. Two pieces of pineapple

2. Two test tubes for each piece of pineapple

3. Sugar mixed in with water that the pineapples were put in

4. Jell-o in its liquid form to test if the pineapple made it gel

Procedure:

1. Put sugar in water

2. Put cut up pineapple in the sugar water

3. Let the pineapple sit in the sugar water for 5-10 mins

4. Viewed the results the next day to check if the jell-o gelled

Results: We put the pineapple in sugar water to see if it would help the gelling process. When we checked the results of the test or jell-o did not gel and was still a liquid.

Conclusion: After everything we did to our pineapple we placed it in the jell-o and waited a day for to see our results. When we checked our jell-o to check if it did gel, it turned out that it didn’t gel and was still in its liquid form. I didn’t really expect the jell-o to gel basically because we were putting it in sugar water. There is already sugar in both of the pieces of pineapple we are just adding more too each piece. With this said we did not achieve our goal of getting the jell-o to gel and if we had to do this test again...