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The Chemistry Of Jell-O

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Lauren Piper

on 4 June 2013

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Transcript of The Chemistry Of Jell-O

The Chemistry Of Jell-O -Gelatin, water, sweetener (sugar), artificial colors, and flavoring

-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





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