Jelly is a pretty fun thing to eat. Itβs colourful, tasty and wobbly β and packed with chemistry!
Jelly gets its name from one of its ingredients β gelatine. And gelatine contains molecules of protein.
If you put some jelly cubes in warm water it dissolves, becoming a type of mixture known as a solution.
When you put this into the fridge, protein molecules tangle up as they get cooler β and this traps the water to make a solid. It can be fun to add fruit to the jelly β but be careful what fruit you choose.
Pineapple and kiwi fruit contain a chemical called an ‘enzyme’ β this breaks up the protein molecules so the jelly wonβt be able to set β it will stay sloshy β disaster!
But hereβs a tip β if you use tinned pineapple, your jelly should be okay. Itβs juice would have been heated up and that will have stopped the enzyme.