We used different types of pineapple as sources of the enzyme bromelain and looked at whether it can affect the setting of gelatin. Why is it possible to make Jell-O with canned pineapple chunks but not with fresh pineapple chunks? Select one: a. All the answers are correct. b. The fresh pineapple chunks still have live enzymes that will prevent the Jell-O from setting. c. Canned pineapple chunks are heated during the canning process; therefore, there are no active enzymes in the canned pineapple
The Correct Answer and Explanation is:
The correct answer is a. All the answers are correct.
Here’s the explanation:
The reason that Jell-O sets with canned pineapple chunks but not fresh pineapple chunks lies in the activity of the enzyme bromelain, which is found in pineapple. Bromelain is a mixture of proteolytic enzymes (enzymes that break down proteins), and one of its effects is the ability to degrade gelatin, which is a protein. This degradation prevents the gelatin from setting and forming a solid structure, which is crucial for making Jell-O.
Explanation:
- Option b: “The fresh pineapple chunks still have live enzymes that will prevent the Jell-O from setting.”
- Fresh pineapple contains active bromelain enzymes that are capable of breaking down the proteins in the gelatin mixture. This prevents the gelatin from forming the gel-like consistency that is characteristic of Jell-O.
- Option c: “Canned pineapple chunks are heated during the canning process; therefore, there are no active enzymes in the canned pineapple.”
- During the canning process, pineapple is typically heated at high temperatures, which denatures (deactivates) the enzymes, including bromelain. As a result, canned pineapple does not contain active bromelain, and it won’t interfere with the setting of gelatin, allowing Jell-O to form properly.
Since both statements b and c are correct, option a, which includes both of them, is the correct answer.
