How does jello work?
HOW JELLO WORKS <center> </center> Jell-O is composed of long, stick-like molecules. When you dissolve it in hot water, those molecules separate, but as the liquid cools, they begin to stick together like a giant heap of straws. The water flows slowly through these straws because of frictional effects. The result is a stiff material that is given its structure by the straw heap. If you leave the Jell-O long enough, the water will seep out and make puddles on the plate. So disgusting if you start to think about what is actually in it. Yup, jelly is made from cow or pig hooves, bones and connective tissue, all ground up and boiled. Yummy. The basic recipe for jelly is gelatin, water, sugar, flavorings and food coloring. The gelatin is the important bit. Gelatin is basically a processed version of the protein collagen. You have probably heard of collagen before - this protein makes up a third of your body and is found in skin, bones and tendons, making them slightly elastic. As you get older, the collagen deteriorates and that's why our joints get stiffer and wrinkles start to appear in our once smooth skin. So how do they make gelatin from animal collagen? To start with, they grind up all the cow or pig parts and treat them with a strong acid or base. After this, it all gets boiled and the collagen is partly broken down. The gelatin can be skimmed off the surface of the liquid, dried into a powder and be used in jelly. As I mentioned, collagen is a protein. It is made up of long chains of amino acids, with every third amino acid being glycine. Lots of the other residues are proline or hydroproline. It lacks tryptophan, an essential amino acid that we can't make ourselves, so isn't a very good nutritionally source for humans, but who cares. So these long protein chains exist as a triple helix at room temperature- imagine this like three bits of spaghetti all twisted together. The chains in the helix are linked together by covalent bonds. When you make jelly, you add boiling water that provides the gelatin molecules with enough energy to break the bonds holding the chains together. Now, jelly is pretty amazing stuff as it is capable of holding around 10 times its own weight in water. This occurs because as the jelly cools down, the helices start to reform and cross linking occurs. The chains form areas of tangled protein with pockets between them- the water gets trapped in these pockets. This is what gives the jelly its characteristic wobble! What happens to gelatin when you add boiling water? The energy of the heated water is enough to break up the weak bonds holding the gelatin strands together. The helical structure falls apart, and you are left with free polypeptide chains floating about in solution.
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Answer The gelatin comes from the marrow of animal bones. The same thing seen in a pan that has cooked a turkey or ham. The heat allows the gelatin to escape from the meat a…nd bones. Then they add artificial colorings, artificial flavorings, and refined sugar. There are other additives put in to preserve it, and keep it from clumping. Answer GELATIN! ITS SUGAR in water...when it chills...it makes a jiggly thing. JELLO=GELATIN GELATIN=CHILLED SUGAR AND WATER CHILLED SUGAR AND WATER=UNHEALTHY.THEREFORE, JELLO=UNHEALTHY Answer Gelatin is animal bone / bone marrow. Answer Jello is actually quite healthy for you, sans the sugar. It's served at all hospitals as part of most diet programs and is usually the food given to outpatients to "test" their stomach. Answer A more accurate formula would be Jello = Gelatin + Water + Flavoring/Coloring.
Once made up, Jello consists of water, gelatin, artificial flavors and colours and sweeteners.
NO. Jello is not vegetarian. It has gelatin in it, which is boiled animal bones and hooves. There is vegetarian version of jello made from agar.
through the magic of dessert me :) It's called protein kelation and coagulation.....Think of it like this Bunch of strings, when they're hot they're like noodles, they'…re really soft and smooth, but when you cool them down, they get all tangled and stuck together.
Jello is made up of . Gelatin: main ingredient that makes it jelly . Maltodextrin: for texture and appearance . Adipic Acid / Fumaric Acid: for tartness . Disodium Phosp…hate: to buffer acidity and to quicken cook time. . Butylated Hydroxyanisole (BHA): as a food preservative. . Sugar or Sweeteners or Sugar Free: of course for sweetness. . Artificial flavors: for flavorings. . Food Colors: for its vibrant color. Depending on what type of Jello you make the ingredients might change but they all have Gelatin, a colorless, tasteless, translucent, protein substance derived from collagen, which is a natural protein present in the connective tissues, bones and skins of animals, usually cows and pigs.
There is in some but you can get them gluten free.
No. It is made of animal bones. Seriously, ask your science teacher.. Yes, It's Pork. Here is the URL to the page on the manufacturers site.. http://kraftfoods.custhelp.com/…cgi-bin/kraftfoods.cfg/php/enduser/std_adp.php?p_faqid=117&p_created=1072674000&p_sid=W1kbQcHj&p_accessibility=0&p_redirect=&p_lva=&p_sp=cF9zcmNoPTEmcF9zb3J0X2J5PSZwX2dyaWRzb3J0PSZwX3Jvd19jbnQ9Niw2JnBfcHJvZHM9MCZwX2NhdHM9JnBfcHY9JnBfY3Y9JnBfcGFnZT0xJnBfc2VhcmNoX3RleHQ9cG9yaw**&p_li=&p_topview=1. Question Is the gelatin used in your products safe? Answer The majority of gelatin used in KRAFT products is from North American pork, and BSE does not occur in pigs. Additionally, the U.S. Food and Drug Administration and other scientific experts have determined that the manufacturing methods used to produce gelatin -- no matter what the animal or geographic source -- ensure that the gelatin supply is safe. International research, including a review by the EU Scientific Steering Committee, has confirmed that gelatin manufacturing processes remove and inactivate any contamination by BSE. Furthermore, we have had stringent processes in place to prevent BSE in gelatin for many years. During processing the materials used to make gelatin are exposed to extensive purification procedures, including prolonged exposure to both acid and alkaline conditions, which have been demonstrated to substantially enhance the safety of gelatin. The raw materials are also exposed to other processes such as sterilization, filtration, and demineralization, which have also been shown to significantly enhance the safety of gelatin.
if you mean for a drug test, no you need to stop taking the drug for a while for it to be cleaned out..
depends if its sugar free
it was discovered in1845
I believe with water my friend
Water, gelatin, and flavored sugar.
actually, its not, cause it is in a form, and fluid is technically a liquid, they mean the same thing, so if jello were to be a fluid, it would hold its shape, so its a solid,… takes hold of its own shape.
Let Me Summerize This In 6 Words: Jello Is Jiggly, Yummy, And Fantasticical!!(: Don't You Agree?(:
Non stick spray like Pam.