Jell-o is a common favorite childhood food, but many don't know what role chemistry plays in forming this jiggly substance.

Jell-o is flavored gelatin, which comes from collagen. Collagen makes up a third of the protein in the human body and is found in animals' bones, connective tissue and skin. Pretty disgusting, huh?

Collagen has three polypeptide chains held together by hydrogen bonds. The three chains unravel when the're heated in water, and eventually dissolve. This dissolved solution is gelatin. The molecules form liquid containing pockets as they cool. These pockets give jell-o its half liquid, half solid texture.

If you look at the ingredients on a box of Jell-o, you might find some chemistry-sounding words. Adipic acid and Fumaric acid are used to give it a tart taste, and disodium phosphate and sodium citrate are used to control its acidity.

If you love to add pineapple to your jell-o, you may want to know this fact. Fresh or frozen pineapple contains an enzyme that won't allow your jell-o to set. Thankfully, you are able to use canned pineapple instead because canning eliminates the enzyme.(phew!)

For more information on this topic go to: http://pubs.acs.org/cen/whatstuff/stuff/8120jello.html