2/5 Jello Lab!!!!!!!!!!

Jello is made of collagen (protein) which comes from cow and pig bones, hooves and connective tissue. Collagen is all over our body. Manufacturers grind up the parts and treat them with a strong acid/base to break down the cellular structures and release proteins (like collagen) Then it is boiled, and the collagen is partially broke down and the result is gelatin. Collagen gives jello the ability to gel.

Pineapple can be added to the jello desert. Real pineapple contains an enzyme called bromelain.

On the directions for jello, it says not to use fresh pineapple, and instead use canned. We designed an experiment to explain why certain types of pineapple work and why some do not.

Experiment- Canned or fresh pineapple- How the enzyme bromelain effects collagen in jello.

We had three trays of jello.
#1: Regular Jello
#2: Jello with canned pineapple- Does gel
#3: Jello with fresh pineapple- Does not gel


Fresh pineapple contains the enzyme bromelian which can separate amino acids. So, since collagen is a protein, when fresh pineapple is used, the bromelian breaks up the collagen in the jello and does not allow it to set and gel.

Canned pineapple has been heated by manufacturers during the canning process. Once the enzyme, bromelain is heated, it is neutralized (denaturalized) and completely changes it shape forever. It will not be able to fit back into the operon system, and will not work. Bromelain then cannot break up the collagen in Jello and the jello will be able to set and gel.