Well, darling, jello gets thicker because of Gelatin. Gelatin is a protein that, when mixed with water and cooled, forms a gel-like substance that gives jello its wobbly texture. So, next time you're enjoying a wiggly dessert, just remember it's all thanks to good ol' gelatin doing its thing.
Glowing jello glows because of the quinine that absorbs light from the black light
Not in my experience
Based on (1) 3 oz box of Jello, 1 c boiling water, 1 c alcohol (I was using Pucker Sour Apple Schnapps and Amaretto) So 22 - 1 oz jello shots filled up to just slightly under the lip is a good number!
Nothing.
Something that makes soup thicker
makes the earth warmer.
A thicker layer of keratin.
Two things happen: # The water in the jello evaporates. This is a slow process, but it leaves a thicker 'skin' on the exposed surfaces. Eventually you will end up with a hard slightly translucent mass that is much smaller. # The gelatin absorbs the flavors and smells in the refrigerator. You can end up with onion or fish flavored jello!
It makes A Jello cake. You should try it, it doesn't look edible but it really is! Just try it you freakin idot!!!
jello is in jello!hahahahahaha
Jello shot
the heel is thicker