This week we have celebrated British Science Week by investing the theme of time. We conducted an experiment using Jelly to see if different methods of preparing the jelly slow the process down. We used frozen, tinned and fresh pineapple and put them into the separate pots of jelly mixture and waited for it to set. We found that it was only the tinned pineapple that set because the enzymes in the fruit only disrupt the gelling process if the fruits are fresh or frozen. If the fruit is heated (e.g., canning or cooking) then the enzymes are permanently inactivated, making the fruit perfectly fine for making jelly.
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