Enzymes and Jello

This class we learned about enzymes. Enzymes are made up of amino acids and are usually catalysts.


We also did a lab in class. It was about how different enzymes affect the composition of collagen which is the formation in Jello. We know that we are not supposed to use fresh pineapple in Jello because then the Jello won't form properly. This is because of enzymes in pineapples. We also know that canned fruit is safe to use. Tanya and I's question was really about if all fresh fruit was not able to set. We used fresh mango and frozen mango and pineapple and a control. 3/4 set and the one that didn't was the pineapple one. This was a little of a surprise.