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What Fruit Will Ruin Your Gelatin Dessert

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grace taylor

on 6 November 2014

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Transcript of What Fruit Will Ruin Your Gelatin Dessert

What Fruit Will Ruin Your Gelatin Dessert?
I wanted to do this experiment to figure out why certain fruits won't solidify in gelatin. The people that will benefit from this project is anyone who wants to make a Gelatin dessert.
Title: The effect of protease enzymes on Gelatin solidifying.
Hypothesis: If fruit with protease enzymes is added to Gelatin, then Gelatin will not set and will be liquid.
IV: Type of fruit
Levels of IV:
Protease (meat tenderizer and water) Trials: 3
Cooked fruit (Pineapple) Trials: 3
Cooked fruit (Apple) Trials: 3
Raw fruit (Pineapple) Trials: 3
Raw fruit (Apple) Trials: 3
No fruit Trials: 3
DV: If it solidifies
Constants: amount of fruit, size cup, amount of Gelatin, time refrigerated
1. Label cups: Protease, Raw (fruit), Cooked (fruit), No fruit
2. Cut up fruit
3. Measure fruit and cook 1 1/2 cups of each type of fruit
4. Add 1/2 cup of each fruit to cups labeled with fruit.(cooked or raw)
5. Put 3 tsp. of meat tenderizer in a bowl with 3 tsp. of water
6. Mix solution until meat tenderizer is dissolved
7. Put 1 tsp. of meat tenderizer solution in each cup labeled Protease
8. Make Gelatin according to package (Prepare enough for 1 cup of Gelatin for each cup/container)
9. Add 1 cup of Gelatin to each cup/container
10. Put Gelatin in fridge and observe every half hr. be consistent with times when observing
11. Record observation every half hr.
I found in my research that protease is a protein enzyme that help certain chemical reactions happen. Protease act like a pair of scissors that help chemical reactions take place by cutting other proteins. Papain and bromelain are types of proteases and are often called natural "meat tenderizers." That is why I used meat tenderizer as my protease in the protease cup.
I have concluded that the protease cup/container will not solidify. The pineapple raw did not solidify at all. I discovered that the cooked pineapple was almost solid but was still a little liquid. It was partly solid because by cooking it, that takes out some of the protease, but not all of the protease. It still had some protease in it so it did not solidify. Therefore, "fruits with protease will ruin your gelatin dessert".
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