Title: Gelatin and Fruit Name: Karla Martinez Date: December 13,2011 Period: 5 th

1. Title: Gelatin and FruitName: Karla MartinezDate: December 13,2011Period: 5th

2. Introduction Fruit with your gelatin is a delicious dessert. When you see gelatin with fruit you do not see all kinds of fruit. Why is that? This experiment will help you learn what type of fruits affects your gelatin dessert.

3. Background Information: • Gelatin desserts can be ruined with some fruits. There are two different types of fruit: the ones that have protease and the ones without protease. I predict that if you put fruit without protease in your gelatin, then that will ruin your dessert. The following questions will be answered: What is gelatin made of? How does gelatin solidify? What is protease? Which fruits contain protease? Why does some fruit stay in liquid or does not solidify? Also, the purpose for this experiment is to determine why you can’t have gelatin with all kinds of fruits.

4. Materials • 10 clear plastic cups • 1 permanent marker • Chopped fresh fruit ( 2 of each: mango, apple, orange, and kiwi) • Knife • Cutting board • 3 tsp. of meat tenderizer • Pot • Teaspoon measuring spoon • Measuring cup • Small bowl • 4 spoons • Stovetop • Oven mitt • Apron • First aid kit • Gelatin mix • Lab notebook

5. Procedures • Label 10 cups according to what it contains • Cut up each fruit. Make sure to wash your cutting board and knife after each fruit. • Cook 1 cup of each type of fruit. The other cup leave it alone. • Add approximately ½ cup of the fruit to each of the plastic cups that are labeled as containing fruit. • Put 3 tbs. of meat tenderizer in a small bowl. Then add 3 tsp. of water and mix until the tenderizer has dissolved. Put the solution in a cup and label protease. • Make the gelatin according to package instructions. Add a cup to each cup. Stir with a different spoon for each condition. • Refrigerate all cups and check them every hour.

6. Experiment Results

7. Conclusion • The purpose for this experiment is to determine why you can’t have gelatin with all kinds of fruit. My hypothesis was wrong because fruits without without protease in your gelatin come out solid. For example, apples and oranges do not have protease and when I put them in gelatin they came out how gelatin usually comes out. Some errors I could have made were that maybe I didn’t measure correctly the gelatin when I put it in the cup or I could have messed up to put the right amount of fruit. I might do this experiment again to see if my results are the same. Logical answers for the results may vary. I mean I think it depends in what the fruit has. I don’t think there should be further study of this besides getting to know the ingredients of the fruit and the gelatin and things that have to do with them.

8. Bibliography • “What exactly does Jell-O made from?” 24 January2001.HowStuffWorks.comhttp://recipes.howstuffworks.com/question557.htm14October2011. • Cook’sThesaurus.Web.14oct.2011.http://www.fodsubs.com • “Denaturation Protein.” Elmhurst college: elmhurst,illinois.wenb.21oct.2011.http://www.elmhurst.edu/~chm/vchembook/568denaturation.html • Stricklin, George P.”Collagen.”World Book Advanced. World book,2011.web.21oct.2011. • The fruit pages-education, health diet, fruits information. Web.17oct. 2011.http://www.thefruitpages.com • Jell-O picture taken from blog.pennlive.com