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    In this activity, students investigate the effect that fruit purees (pineapple, kiwifruit, peach) have on the setting of party jellies.

    By the end of this activity, students should be able to:

    • describe the action of proteolytic enzymes found in some fresh fruit purees on gelatine
    • name the proteolytic enzymes found in pineapple (bromelin) and kiwifruit (actinidin)
    • explain the temperature sensitivity of these enzymes
    • extrapolate the findings of this activity to the effect raw sliced kiwifruit has on pavlova
    • understand why a fresh pineapple piece held in the mouth for a minute or so can lead to a feeling of discomfort.

    Download the Word file (see link below) for:

    • introduction/background notes
    • what you need
    • what to do
    • student worksheets.
      Published 1 July 2011 Referencing Hub articles