1. Jell-O Discussion: Collagen

2. WHAT IS COLLAGEN? Collagen is found in all living animals. It comes from hooves, bones, and connective tissue found in cows, horses and pigs. This protein is what gives body parts strength, flexibility, and protection.

4. What makes gelatin become solid as it cools?

5. BROMELAIN Pineapple belongs to a group of plants called Bromeliads (Kiwi, Papaya, and Figs) Pineapple contains a plant enzyme called bromelain that breaks down proteins, such as collagen. Bromelain is used in many meat tenderizers for this purpose (and that's why cooking ham with pineapple makes it tender).

6. WHY? Why do pineapples produce an enzyme that tenderizes meat? It's a defense mechanism. The sap of the pineapple plant contains much higher concentrations of Bromelain and can cause severe pain if eaten. It's a defense mechanism. The sap of the pineapple plant contains much higher concentrations of Bromelain and can cause severe pain if eaten. The canning process denatures the enzyme, rendering it unable to break down the collagen in the Jell-O