Why does gelatin solidify

Gelatin has a very particular structure: It is made out of three smaller fibers that are wrapped around each other like a long rope. The smaller fibers like to be attached - that's what keeps them wrapped around each other.

When you heat up some gelatin mixed into water, the water molecules bump into the fibers a lot and cause them to come apart. That is the liquid form of jell-o. When the jell-o cools down again, the fibers come back together It turns out that when the fibers come back together, they end up being tangled up. That's because, though the fibers want to be attached to each other, they don't care if they are attached to the same fiber all the way down their length the way they started or lots of different fibers.

It also helps the body absorb calcium, which helps keep the bones strong and prevents bone loss. Some people consume gelatin to reduce their risk of osteoporosis, which causes bones to become weak or brittle. Some small part of the gelatin becomes poo, either quickly, or later as the cells built with its proteins break down.

The food color is almost certainly artificial and indigestible, and becomes poo. So, overall and on average, Jello is or becomes water and gets peed, your terrifying green poo notwithstanding.

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Updated November 02, Key Takeaways: Why Pineapple Ruins Gelatin Fresh pineapple prevents gelatin from setting up because it contains a protease called bromelain that digests the links formed between collagen molecules that make the liquid turn into a gel.

Canned pineapple doesn't have the same effect because heat from canning inactivates bromelain. Other plants also produce proteases that prevent gelatin from setting. These include fresh papaya, mango, guava, and kiwi. Featured Video. Cite this Article Format.

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