{"id":258047,"date":"2025-07-17T21:01:59","date_gmt":"2025-07-17T21:01:59","guid":{"rendered":"https:\/\/learnexams.com\/blog\/?p=258047"},"modified":"2025-07-17T21:02:01","modified_gmt":"2025-07-17T21:02:01","slug":"we-used-different-types-of-pineapple-as-sources-of-the-enzyme-bromelain-and-looked-at-whether-it-can-affect-the-setting-of-gelatin","status":"publish","type":"post","link":"https:\/\/www.learnexams.com\/blog\/2025\/07\/17\/we-used-different-types-of-pineapple-as-sources-of-the-enzyme-bromelain-and-looked-at-whether-it-can-affect-the-setting-of-gelatin\/","title":{"rendered":"We used different types of pineapple as sources of the enzyme bromelain and looked at whether it can affect the setting of gelatin."},"content":{"rendered":"\n<p>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<\/p>\n\n\n\n<p><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-ast-global-color-0-color\">The Correct Answer and Explanation is:<\/mark><\/strong><\/p>\n\n\n\n<p>The correct answer is <strong>a. All the answers are correct<\/strong>.<\/p>\n\n\n\n<p>Here&#8217;s the explanation:<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Explanation:<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Option b<\/strong>: &#8220;The fresh pineapple chunks still have live enzymes that will prevent the Jell-O from setting.&#8221;\n<ul class=\"wp-block-list\">\n<li>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.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Option c<\/strong>: &#8220;Canned pineapple chunks are heated during the canning process; therefore, there are no active enzymes in the canned pineapple.&#8221;\n<ul class=\"wp-block-list\">\n<li>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&#8217;t interfere with the setting of gelatin, allowing Jell-O to form properly.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<p>Since both statements <strong>b<\/strong> and <strong>c<\/strong> are correct, option <strong>a<\/strong>, which includes both of them, is the correct answer.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/learnexams.com\/blog\/wp-content\/uploads\/2025\/07\/learnexams-banner6-858.jpeg\" alt=\"\" class=\"wp-image-258048\"\/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[25],"tags":[],"class_list":["post-258047","post","type-post","status-publish","format-standard","hentry","category-exams-certification"],"_links":{"self":[{"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/posts\/258047","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/comments?post=258047"}],"version-history":[{"count":0,"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/posts\/258047\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/media?parent=258047"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/categories?post=258047"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/tags?post=258047"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}