Materials Required:
Gelatin mix
Hot water
Cold water
Various fruits (e.g., pineapple, kiwi, papaya, strawberries, bananas)
Bowls or cups for mixing
Spoons or stirrers
Measuring cups
Refrigeration space
Steps Involved:
Preparation:
Prepare gelatin according to the package instructions, but do not add any fruit at this stage.
Divide the gelatin mixture into separate bowls or cups, enough for each type of fruit to be tested.
Introduction:
Explain to students that they will be testing how different fruits affect the gelatin’s ability to set.
Discuss what enzymes are and how they can interact with gelatin.
Adding Fruit:
Prepare fruit samples by cutting them into small pieces.
Add the fruit samples to the gelatin mixtures. Use different fruits for each bowl or cup (e.g., pineapple in one, kiwi in another).
Mix the fruit pieces gently into the gelatin.
Setting and Observation:
Place the bowls or cups in the refrigerator and allow the gelatin to set for the recommended time.
Observe which fruits cause the gelatin to remain liquid and which allow it to set.
Discussion:
After the gelatin has set (or not set), discuss with students the results of the experiment.
Explain how certain fruits contain enzymes that break down the gelatin proteins, preventing it from setting.
Reflection:
Have students share their observations and conclusions about why some fruits affected the gelatin and others did not.
Reinforce the concept of enzyme activity and its role in chemical reactions.
Clean-Up:
Assist students in cleaning up materials and disposing of any leftover gelatin mixtures.
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