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My biology teacher has asked this question: \"what happen to firmness of the Jello if you...

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Biology

My biology teacher has asked this question: \"what happen tofirmness of the Jello if you add no sugar comparing to adding 3, 6,and 9 teaspoons of sugar? What will be the results in the 4 Jelloproducts?\" Thanks in advance.

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Jello is made up of gelatin which protein obtained from treated collagen of animal tissues Chemically it is a protein which absorbs water referred to as blooming and forms a gel When gelatin is heated it loses its gelling property and should carefully treated with temperature Firmness of gelatin in this case Jello depends on the ratio of water used temperature employed high temperatures increase gelling time and other sugar in this caseadditives which    See Answer
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