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"Jell-O" or "Jell-NO"?

CSEF · 2008 Product Science (Biological) (Junior Division Only)

Andrea Mora · Sacred Heart Elementary Parish School, Coronado, San Diego County

Overview

Objectives/Goals My object in this project is to find at what exact temperature will a pineapple denaturize by exposing it to heat so that it will not affect the setting of Jell-O. Methods/Materials By heating the pineapple, I will take the protein digesting enzime out of it. I will then place all my Jell-O filled cups with the pineapple in them into the refrigerator for exactly 2 hours. Results The average pineaple that completely denaturized itself at the lowest temperature of the water was the one put in at 75 degrees celcius. Conclusions/Discussion My conclussion is that the least temperature in which you can make Jell-O dessert with pineapple is 75 degrees. Fresh pineapple in the Jell-O will not make it set because of the protein digesting enzyme that the pineaple has.

Summary statement

Denaturizing pineapple- finding the temperature of water that when pineaple put in not affect setting of Jell-O.

Help received

Mother supervised stove use.

Competition history

  • CSEF 2008 Product Science (Biological) (Junior Division Only) · Entry J1815

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