Very close to Jello. It doesn't expand when setting up, and is made of water and a bit of powdered Gelatin and flavoring.
Jello does not expand when it sets. It solidifies and retains the shape of the container it is placed in.
Your jello may not be setting properly due to not using enough gelatin, not allowing enough time for it to set, or adding ingredients that inhibit the setting process, such as pineapple or kiwi.
It is a physical change.
It is a physical change.
The acids which build up from canned fruit of all varieties may slow the set time of jello, but should not prevent it entirely.
Your jello may not have set properly due to not using enough gelatin, not allowing enough time for it to set, or adding ingredients that interfered with the setting process.
Jello typically takes about 4 to 6 hours to set in the refrigerator. However, when using fresh pineapple, it's important to note that the enzymes in the fruit can prevent the jello from setting properly. To avoid this, you can either use canned pineapple or cook the fresh pineapple briefly to deactivate the enzymes. Cranberries, on the other hand, do not affect the setting process.
No, the process of jello setting involves a physical change rather than a chemical one. When the jello mixture cools in the refrigerator, the gelatin molecules bond together to form a semi-solid structure, but the chemical composition of the jello powder remains the same.
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Yes, as long as you do not use pineapple juice. this prevents the gelatin from setting.
Pineapple, kiwi, papaya, mangoes and figs contain enzymes that will keep Jell-O from setting.