Make Jello according to instructions on box. Put one piece of canned pineapple into half of the paper cups and one piece of fresh pineapple into the other half of the cups. Refrigerate until set. It usually takes longer than one period. Serve and observe.
Gelatin protein is insoluble.
Amino acids, the building blocks of protein, are soluble. The Jello made with canned pineapple gels and that which is made with fresh pineapple doesn't. Thus, the gelatin protein molecules remain intact and insoluble. Using fresh pineapple, determine the temperature at which the enzyme denatures. Neal, Marie C. 1965.