Holy family bilingual school

 

Name: Jesus Eduardo chevez galindo 

 

 Project: Can Jell-O be made with just warm water instead of boiling hot and then cold. 

 


 

Objective:

In this experiment, we will find out if making Jell-O is possible with just warm water instead of adding boiling hot water.


 

Contents

Objective: 1

Research Questions. 1

Materials: 1

Experimental Procedure. 1

 

 

 

 

 

 

 

 


 

Research Questions:

What is gelatin, how is it made, and what is it used for?

What are the properties of a gel? What does it do?

Is a gel considered to be a solid, a liquid, both, or neither?

Gelatin is a protein substance that is created by boiling connective tissues, bones, skins of animals or stem roots from plants with a similar structure. It is used in many applications such as to create the much-loved Jell-O, taffy, marshmallows, wines, capsules for medicine, and much more.

 

Gelatin has beneficial properties such as transparency, strength, flexibility, easy to digest, soluble in hot water, and great binding properties. The directions say to add boiling add--but is that really necessary? Let's find out if merely warm water will do the job.

 


 

Materials:

2 boxes of Jell-O or gelatin mix (any flavor)

2 mixing bowls

A stirring spatula or whisk

Boiling hot water

Cold water

Warm water

Measuring cup

Saran/plastic wrap

A refrigerator

Timer/Clock

An adult to help you


 

Experimental Procedure

In one mixing bowl, pour the packet of gelatin mix in.

Carefully add 1 cup of boiling hot water inside. Stir until the powder is dissolved.

Now slowly stir in 1 cup of cold water.

Cover the bowl with saran wrap.

In the other mixing bowl, pour the packet of gelatin mix in.

Carefully pour 2 cups of warm water inside and stir until the powder is dissolved. You may have to stir longer.

Cover the bowl with saran wrap.

Refrigerate both bowls until the gelatin is set in at least one of the bowls- about 4 hours.

After 4 hours...check on the gelatin and see which one has set and which one is firmer and has the “correct consistency.”

Terms/Concepts: Viscosity; Gelatin/ Gel; Protein; Collagen; Hydrolysis; Freezing/Melting Point; States of Matter