Question

predictions:
write a prediction about what will happen when you make jell - o with boiled pineapple:

write a prediction about what will happen when you make jell - o with canned pineapple:

write a prediction about what will happen when you make jell - o with fresh pineapple:

Explanation:

• Boiled pineapple: Boiling denatures the bromelain enzyme in pineapple. Since bromelain breaks down proteins (and Jell - O's gel structure depends on protein - like gelatin), with the enzyme denatured, the Jell - O should set properly.
• Canned pineapple: Canning usually involves heat treatment. This heat treatment denatures the bromelain enzyme. So, similar to boiled pineapple, the Jell - O should set as the enzyme that would break down the gelatin (a protein - like substance in Jell - O) is inactive.
• Fresh pineapple: Fresh pineapple contains active bromelain enzyme. Bromelain is a proteolytic enzyme (it breaks down proteins). Gelatin, which is the gelling agent in Jell - O, is a protein. So, the bromelain in fresh pineapple will break down the gelatin, and the Jell - O will not set properly (it will remain liquid or have a very weak, non - gel structure).

Answer:

• When making Jell - O with boiled pineapple: The Jell - O will set properly.
• When making Jell - O with canned pineapple: The Jell - O will set properly.
• When making Jell - O with fresh pineapple: The Jell - O will not set properly (it will remain liquid or have a weak, non - gel structure).