/oss/taxonomy/term/2550/all en /oss/article/videos/right-chemistry-chemistry-jello <p><div class="media-youtube-video media-element file-default media-youtube-1"> <iframe class="media-youtube-player" id="media-youtube-55nri9o8wei" width="640" height="390" title="Dr. Joe Schwarcz on the chemistry of Jell-O" src="https://www.youtube-nocookie.com/embed/55nri9o8wEI?wmode=opaque&controls=&enablejsapi=1&modestbranding=1&playerapiid=media-youtube-55nri9o8wei&origin=https%3A//www.mcgill.ca&rel=0" name="Dr. Joe Schwarcz on the chemistry of Jell-O" frameborder="0" allowfullscreen>Video of Dr. Joe Schwarcz on the chemistry of Jell-O</iframe> </div> </p> Fri, 09 Nov 2018 19:27:20 +0000 Joe Schwarcz PhD 7443 at /oss /oss/article/general-science-you-asked/why-cant-i-use-fresh-pineapple-make-jell-o <p>Pineapple, kiwi and papaya all contain proteolytic enzymes, in other words enzymes capable of breaking down protein molecules. And gelatin, the substance that makes Jell-O gel, is a protein. Gelatin doesn’t actually occur in nature, it is made from collagen, a protein in great abundance in animal tissues, bones and skin. When bones, hides or hooves are treated with either acid or alkali, the intertwined protein chains that make up collagen unravel and set up the three-dimensional partially cross-linked structure of gelatin.</p> Mon, 19 Nov 2012 03:05:59 +0000 Joe Schwarcz PhD 1826 at /oss