Pineapple vs Geletin Science Fair Projects

Food Chemistry

Food chemistry is very interesting. Learning more about the chemistry behind food will help you to understand why certain techniques are used.

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. 3rd party contributor