Mr Ryan’s 6th class experimented with jelly and fresh and tinned pineapples to see which one would make the jelly set. One group used fresh pineapples with their jelly and the other group used tinned pineapples. They left them both to set over night,
The jelly containing the fresh pineapples did not set and the jelly containing the tinned pineapple set. Fresh fruits such a pineapple, kiwi and papaya contain enzymes which break down these protein molecules, making them smaller, so they can’t tangle up, which stops the jelly setting. Tinned fruit do not contain these enzymes as they are heated as part of the tinning process which destroys the bacteria.