I. Science Fair Question
Which additives make the strongest gelatin?
II. Background Research
Have you ever wondered how gelatin gets its shape? This experiment is going to test which additives make gelatin stronger. In learning about this project, there were many new terms in the sources used. Some of them will be discussed in this paper (gelatin, collagen, protein, tensile force, amino acid, triple helix, collagen fiber, and tensile strength).
Gelatin is a protein food gotten by adding water to collagen, the most common animal protein. (Jiggle it: The history of gelatins, Aspics and Jellies) Gelatin is also a mild tasting protein derived from the collagen in animal tissue, and it is the only protein that can thicken liquids. (The science of gelatin) Collagen is a structural protein found in all animal cells. (How does Jell-O) …show more content…
Most items (like an egg) are loose before they are cooked, harden after cooking and then stay that way no matter what. In the example with gelatin, it never forms solid bonds within itself. Gelatin proteins tend to stay very long and stringy, they tend to become interwoven causing the hot liquid in which they are suspended to thicken as it cools (but not completely solidify when still warm). (Science of gelatin) That is how gelatin thickens. Once heat is added the process reverses and the gelatin becomes liquid again.
The properties of gelatin make it useful for many different things. Gelatin is a colloidal mixture. It is a colloid mixture because, when it dissolves in water, the protein molecules are much bigger than normal molecules that are dissolved. These protein molecules remain spread out evenly throughout the water. Gelatin is well known as a gelling agent. It is also thermo-reversible (it melts under the addition of heat). It also used as a thickener and for
Which additives make the strongest gelatin?
II. Background Research
Have you ever wondered how gelatin gets its shape? This experiment is going to test which additives make gelatin stronger. In learning about this project, there were many new terms in the sources used. Some of them will be discussed in this paper (gelatin, collagen, protein, tensile force, amino acid, triple helix, collagen fiber, and tensile strength).
Gelatin is a protein food gotten by adding water to collagen, the most common animal protein. (Jiggle it: The history of gelatins, Aspics and Jellies) Gelatin is also a mild tasting protein derived from the collagen in animal tissue, and it is the only protein that can thicken liquids. (The science of gelatin) Collagen is a structural protein found in all animal cells. (How does Jell-O) …show more content…
Most items (like an egg) are loose before they are cooked, harden after cooking and then stay that way no matter what. In the example with gelatin, it never forms solid bonds within itself. Gelatin proteins tend to stay very long and stringy, they tend to become interwoven causing the hot liquid in which they are suspended to thicken as it cools (but not completely solidify when still warm). (Science of gelatin) That is how gelatin thickens. Once heat is added the process reverses and the gelatin becomes liquid again.
The properties of gelatin make it useful for many different things. Gelatin is a colloidal mixture. It is a colloid mixture because, when it dissolves in water, the protein molecules are much bigger than normal molecules that are dissolved. These protein molecules remain spread out evenly throughout the water. Gelatin is well known as a gelling agent. It is also thermo-reversible (it melts under the addition of heat). It also used as a thickener and for