Send the link below via email or IMCopy
Present to your audienceStart remote presentation
- Invited audience members will follow you as you navigate and present
- People invited to a presentation do not need a Prezi account
- This link expires 10 minutes after you close the presentation
- A maximum of 30 users can follow your presentation
- Learn more about this feature in our knowledge base article
Do you really want to delete this prezi?
Neither you, nor the coeditors you shared it with will be able to recover it again.
Make your likes visible on Facebook?
Connect your Facebook account to Prezi and let your likes appear on your timeline.
You can change this under Settings & Account at any time.
The Chemistry Of Jell-O
Transcript of The Chemistry Of Jell-O
-Key ingredient is gelatin. Gelatin is a processed form of collagen, a protein found in most animals What does Jell-o consist of? -Most of the collagen used to make gelatin comes from pork and cattle skin & bones
-These animal products are ground up and treated with acids or bases to release the collagen
-When this is boiled the top layer of gelatin is skimmed off the surface Where does the gelatin come from? -When the jell-o powder is dissolved in hot water the weak bonds that hold the collagen protein chains together are broken
-Each chain is a triple-helix that will float around in the bowl until it cools and new bonds are formed between the amino acids in the protein Jell-O results from weak bonding between amino acids in gelatin -Flavored & colored water fills in spaces between the polymer chains, becoming trapped as the bonds become more secure when refrigerated
-Jell-O is mostly water, but the liquid is trapped in the chains so Jell-O jiggles when shaken
-If the Jell-O is heated up, the bonds that hold the protein chains will break and the gelatin will be liquified again Continuation... Lauren Piper Certain fruits/vegetables should not be put in Jell-O Examples:
-Ginger Root Why? -These fruits/vegetable have a natural enzyme called Bromelain
-Bromelain is a mixture of enzymes that digest protein
-It can be used in a vast array of medical conditions
-It is an anti-inflammatory agent, and is used for sports injury, trauma, arthritis, & other kinds of swelling Glowing Jell-O -Glowing Jell-O is made with tonic water which contains quinine
-Quinine causes the jell-o to glow, or become fluorescent when exposed to UV light
-Quinine contains carbon, hydrogen, and nitrogen History -Gelatin itself was discovered in 1682 by Denis Papin
-Peter Cooper was the first one to obtain a sample of the "gelatin dessert" in 1845
-Pearl B. Wait bought the gelatin from Cooper and added fruit syrup to the gelatin to make it taste better
-In 1900, cooking experts discovered jell-o, and they served it as a dessert in fancy diners
-In 1902, they Launched the campaign "Americas most favorite dessert" for the jell-o gelatin Works Cited Fun Facts -300 million jell-o are sold each year in the United States
-Strawberry, raspberry, orange, and lemon were the first jell-o flavors
-There are about 158 products sold under the jell-o brand name
-During the early 20th century, the immigrants that came to Ellis island, in New York City, were served jell-o as a "Welcome to America" How does the Quinine glow? -A black light gives off UV rays that have more energy than visible light
-When the black light is put on the jell-o containing the tonic water, the quinine absorbs the color and becomes fluorescent Jell-O in Chemistry -A colloid is a substance that is microscopically dispersed evenly throughout another substance
-Jell-o would be classified as what is called a hydrocolloid
-A hydrocolliod is when the colloid particles are dispersed in water. It can also happen in two different states, gel or liquid
-Jell-o is a reversible hydrocolloid because it can switch between being a solid and a liquid http://www.delish.com/food-fun/jello-history-snack-foods#slide-3