======Pineapple Enzymes and Geletin======


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**Alternative titles:** Enzymes in Action
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====Summary====                   
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====Procedure====  
  - Open a can of pineapple pieces and set aside.  
  - Cut fresh pineapple into pieces similar in size to the canned ones.  
  - Place several pieces of fresh pineapple in one cup and canned pineapple in another. Label if needed.  
  - Prepare jelly crystals with boiling water according to packet instructions.  
  - Pour the jelly mixture into the cups with fruit, and also into plain cups with no fruit.  
  - Refrigerate until set. Compare whether the jelly with fresh pineapple, canned pineapple, or no fruit has set properly.  




====Links==== 
Pineapple Enzymes and Gelatin - The Sci Guys: 
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📄 DIY Science – Enzymes in Action - National Science Week 2023: [[https://www.scienceweek.net.au/wp-content/uploads/2023/06/Enzymes-in-Action.pdf]]\\


====Variations====
  * Try adding other fruits such as kiwi, papaya, or mango to the jelly to test if they affect setting.  
  * Cook fresh pineapple before adding it to jelly to see if the enzyme is destroyed by heat.




====Safety Precautions====
  * Adult supervision required when cutting pineapple with a knife.  
  * Adult must handle boiling water when preparing jelly.  
  * Avoid touching eyes after handling pineapple.  





====Questions to Consider====
  * Why does fresh pineapple prevent jelly from setting, while canned pineapple does not? (Fresh pineapple contains bromelain, a protease enzyme that digests proteins like gelatine. Canning destroys the enzyme with heat, allowing the jelly to set.)
  * Why does fresh pineapple prevent jelly from setting, while canned pineapple does not? (Fresh pineapple contains bromelain, a protease enzyme that digests proteins like gelatine. Canning destroys the enzyme with heat, allowing the jelly to set.)  
  * What other foods contain enzymes that affect proteins? (Kiwi, papaya, fig, and mango contain proteases that can prevent jelly from setting.)