![](https://pinterest.com/pin/create/button/?url=http://www.dartofscience.com/video/watermelon-jelly-orange-jelly/&media=http://www.dartofscience.com/wp-content/uploads/2017/07/watermelon-jelly-orange-jelly.jpg&description=The key ingredient in jelly is gelatin. Gelatin consists of a protein called hydrolysed collagen, which is found in animal skin and bones, including our bodies. In fact, the first known preparation of jelly was known as <em>calf's foot jelly</em>, because it was literally made from extracting gelatin from a calf's foot in 18th Century England. The protein collagen is made up of long strands of three kinds of polypeptide molecules. When heated with water, the bonds between these chains break down. As the gelatin cools, these molecules tend to reform their broken bonds. Except this time, the water present in the solution gets trapped within the emerging molecular structure. This is what gives gelatin its semi-solid, jelly like appearance and texture.
Gelatin is a versatile ingredient that sets according to the shape of the mold that it is cooled in. Try experimenting with different combinations of colors, flavors and shapes!
<a href="http://www.dartofscience.com/wp-content/uploads/2017/07/jello.png"><img class="alignleft size-medium wp-image-1001" src="http://www.dartofscience.com/wp-content/uploads/2017/07/jello-300x169.png" alt="" width="300" height="169" /></a>)
![](https://www.linkedin.com/shareArticle?mini=true&url=http://www.dartofscience.com/video/watermelon-jelly-orange-jelly/&title=Watermelon Jelly - Orange Jelly&summary=The key ingredient in jelly is gelatin. Gelatin consists of a protein called hydrolysed collagen, which is found in animal skin and bones, including our bodies. In fact, the first known preparation of jelly was known as <em>calf's foot jelly</em>, because it was literally made from extracting gelatin from a calf's foot in 18th Century England. The protein collagen is made up of long strands of three kinds of polypeptide molecules. When heated with water, the bonds between these chains break down. As the gelatin cools, these molecules tend to reform their broken bonds. Except this time, the water present in the solution gets trapped within the emerging molecular structure. This is what gives gelatin its semi-solid, jelly like appearance and texture.
Gelatin is a versatile ingredient that sets according to the shape of the mold that it is cooled in. Try experimenting with different combinations of colors, flavors and shapes!
<a href="http://www.dartofscience.com/wp-content/uploads/2017/07/jello.png"><img class="alignleft size-medium wp-image-1001" src="http://www.dartofscience.com/wp-content/uploads/2017/07/jello-300x169.png" alt="" width="300" height="169" /></a>&source=http://www.dartofscience.com)
NOTICE BOARD
d’Art of Science partners with DFC 2017
Starting this year, d’Art of Science partners with DFC for promoting Hands-on/DIY Culture in Schools by starting a sub-award in the annual DFC Challenge. One school selected under the Best Prototype Award will get a chance to travel to Goa and develop their solution prototype in Goa with us. Over… READ MORE…
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