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Why doesn't jelly set when fresh pineapple is used?
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| Submitted: Thu Sep 04 2003
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Why doesn't jelly set when fresh pineapple is used? Basic Problem: Jelly is made from protein, gelatin, this is dissolved in hot water and as it cools, it sets. For a childrens party it was decided to make some fruit jellies, these were made by putting sliced pineapple into the jelly before it set, the following observations were made: o The jelly set normally when tinned pineapple was added. o When fresh, unripe pineapple was used the jelly set but was not as firm. o When fresh, ripe pineapple was used, the jelly did not set at all But why? The reason the jelly is not setting is due to protease, which is breaking down the protein in the jelly, protease is an enzyme, and its rate of activity is affected by many things, such as temperature and concentration. Theoretical investigation. If the pineapple juice contains an enzyme which is stopping the jelly setting then this can...
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