Is it possible to make Jello using fresh pineapples instead of canned pineapples?

http://www.all-science-fair-projects.com/project484_39.html

MATERIALS:

• Fresh pineapple, 1 (can be frozen and used later)
• Canned pineapple, 1
• Jello , 2 small boxes any flavor
• Bowl, 1
• Boiling & Cold water, 4 cups each
• Spoon, 1
• Paper cups
• Knife, 1

PROCEDURE: 
If students will eat the gelatin desserts, follow standard sanitary precautions. This is intended to be a demonstration lesson.

1. Cut the fresh pineapple into cubes.
2. Make Jello according to instructions on box.
3. 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.
4. Refrigerate until set. It usually takes longer than one period.
5. Assign homework: "Which Jello would you like tomorrow and why?" or some sort of variation on that theme.
6. Serve and observe.
7. Follow-up question: "What is meat tenderizer and what does it do?"

How does heat affect the coagulation of eggs?

http://www.all-science-fair-projects.com/project493_39.html

Procedure:

1. Scald milk in double boiler.
2. Beat egg slightly (white and yolk should be thoroughly mixed but not foamy.)
3. Stir sugar and salt gradually into egg.
4. Pour scalded milk into egg-sugar mixture, stirring constantly.
5. Add 1/4 tsp. vanilla and stir.

Pour the mixture into two custard cups and cook according to the directions given below for the appropriate treatment. Each formulation makes 2 custards. Your TA will help members of your group decide which treatments to make. Each group should make all treatments.

Preparation of custards.

1. Oven Control
   1. Preheat oven to 350°F.
   2. Prepare custard mixture as directed above.
   3. Set custard cup in a Pyrex baker as deep as the custard cup.
   4. Fill the baker with hot water to the level of the custard in the cup. Place in oven.
   5. Bake until the tip of a sharp knife inserted halfway between the center and edge of the custard comes out clean. (Approx. 40-50 min.)
   6. Remove immediately from hot water and place on a rack to cool, then evaluate custard.
2. Oven Variation:

   Into a 350°F oven as in the Oven Control but without doing Step 4. Remove when a knife inserted into the custard comes out clean. Record the baking time.

3. 2 Egg Variation: (bake in an oven as in Oven Control.)

   Prepare custard according to the basic mixture, using 96 g of whole egg (2 eggs).

4. Microwave

   Cover the custard cup with plastic wrap. Poke a few holes in the plastic to allow steam to escape. Adjust microwave time and power to get the best product you can.

What factors affect the yield and composition of meat after cooking?

http://www.all-science-fair-projects.com/project488_39.html

. Procedure

1. Shape 120 grams of ground beef into a round patty 1.0 cm. thick. (This is a rather thin patty.)
2. Cover part of a broiler pan with aluminum foil and poke holes in the foil to let the fat drip through.
3. Turn on the broiler in the oven and place the broiler pan in the oven so the top of the meat is about 9 cm. from the coil. (This will probably be the second rack slot down.) Leave the door of the oven part way open.
4. Cook the patty until either medium or well-done.

   	Medium-done - broil until the center of the patty is a pinkish-brown color (about 10 min. - 5 min. on each side.)
   	Well-done - broil until the center of the patty has no evidence of pink (about 16 min. - 8 min. on each side)

5. Weigh the cooked patty immediately after cooking, place on a plate and cut in half.
6. Calculate yield percent as follows: (cooked weight/starting weight) x 100
7. Report yield and observe color and firmness. Tasting is not necessary and not advisable for the medium-done patties.

How does the sugar concentration vary in different brands of apple juices?

http://www.all-science-fair-projects.com/project873_39.html

Materials

Quantity Item Description

 5 mL of the following nine juices:

-Martinelli's Apple Juice

-Juicy Juice Apple Juice

-Washington's Natural Apple Juice

-Seneca Apple Juice

-Minute Maid Apple Juice

-Tree Top Apple Juice

-Tree Top Apple Raspberry Juice

-Tree Top Apple Grape Juice

-Tree Top Apple Pear Juice

1 Pair of Scissors

9 HPLC Vials

9 HPLC Vial Lids

9 Disposable Glass Pipettes

1 Pipette Bulb

1 Carousel

1 High Pressure Liquid Chromatograph

9 Straws

1 Automatic Refractometer

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Procedures

 High Pressure Liquid Chromatograph:

1. Go to the store and buy all juice.

2. Go to the lab and gather all materials.

3. Label all the juice with numbers.

4. Label all the HPLC vials with the corresponding numbers.

5. Open the first juice and use a glass pipette to fill the HPLC vial

about 2/3 full of juice.

6. Get a new glass pipette and repeat step 5 for the remaining eight

juices.

7. Screw the lids on the HPLC vials and put them into the carousel.

8. Put the carousel into the High Pressure Liquid Chromatograph

and push start.

Refractometer:

1. Stick a straw into the juice, clamp thumb over the end of the straw

and pull it out.

2. Bring the straw over the refractometer and take the thumb off the

end of the straw (juice should drip out).

3. Push Run and record the data.

4. Clean off the refractometer with Kimwipes®.

Get a new straw and repeat steps 1-4 for the rest of the juice.

Levels of carbohydrates in different varieties of milk

http://www.all-science-fair-projects.com/project1150_39.html

-    13g of non-fat powdered milk
-    100ml of soy milk
-    3 beakers
-    1 hot plate
-    1 thermometer
-    1 bottle 10% acetic acid
-    1 stirring rod
-    12 grams of calcium carbonate
-    Water
-    6 pieces of filter paper
-    300ml of ethanol
-    3 Erlenmeyer flask
-    1 digital weighing scale

Procedure

1.    For this science fair project, the independent variable is the type of milk used. The dependent variable is the amount of lactose crystals formed, which will be determined by weighing the crystals with a digital weighing scale. The constants (control variables) are the temperature of the environment (which will remain at room temperature), the amount of milk used and the process of extracting the lactose.

2.    Label the 3 beakers as milk, powder milk and soy milk. Label the 3 Erlenmeyer flasks in the same way.

3.    Pour the low fat milk and soy milk into their respective beakers. In the last beaker, mix 13g of powdered milk into 87ml of warm water. Place the 3 beakers on a hot plate, and bring the temperature of the liquids in the beakers to 55°C. Check the temperatures with a thermometer.

4.    While stirring the milk in the beakers, add drops of acetic acid till the liquids turn colourless and a mass of casein protein forms in each beaker.

5.    Remove the casein and add 4 grams of calcium carbonate to the remaining clear liquid in each beaker. Stir for a few minutes.

6.    Increase the temperature of the hot plate to bring the liquid in the beakers to a boil. Stir the liquid in each beaker with a stirring rod. The remaining proteins will precipitate. Filter the solutions into their respective Erlenmeyer flasks and continue heating until only 25ml of solution is left.

7.    Add 100ml of ethanol to the 25ml of solution in each Erlenmeyer flask, and allow to cool. Filter the liquids again. Heat the liquids in their Erlenmeyer flasks, then allow to cool slowly.

8.    As the solutions cool, lactose crystals will form in each Erlenmeyer flask. Collect these crystals and measure their weights with the digital weighing scale. Record each measurement in a table, as shown below.

Effectiveness of garlic in fighting bacteria

http://www.all-science-fair-projects.com/project1098_39_2.html

• 300ml milk
• 1 measurement cup (to measure 100ml of milk)
• 5 pieces garlic ground and juice extracted( approximately 5ml)
• 3 test tubes
• 4 syringes
• Escherichia coli (E. Coli) specimen
• 2 tooth picks
• 1 permanent marker pen

Procedure

1.  For this experiment, the independent variable is the composition of the test specimen. The dependent variable is the growth of the bacteria colony. This is determined by measuring the size of the growth using a ruler. The constants (control variables) are the room temperature, the amount of sunlight and the ingredients in the petri dish agar.

2.  The petri dish prepared with the blood agar must be stored in a refrigerator. Before the start of the experiment, remove the petri dish from the refrigerator to allow it to reach room temperature.

3.  Three test specimens are made and labeled as described below:

4.  Specimen A - 100 ml of milk is measured using the measuring cup and poured into test tube A. With the marker pen, label this test tube A

5.  Specimen B - 100 ml of milk is measured using the measuring cup and poured into test tube B. With the marker pen, label this test tube B. Using a toothpick, add a small amount of E. Coli specimen to test tube B. Shake the test tube to mix the specimen thoroughly.

6.  Specimen C - 100 ml of milk is measured using the measuring cup and poured into test tube C. With the marker pen, label this test tube C Using a toothpick, add a small amount of E. Coli specimen to test tube C. Next, add the extracted garlic juice to test tube C. The test tube is shaken to mix the specimen.

7.  The specimens in test tubes A, B and C are allowed to incubate for 2 hours.

8.  Mark the 3 petri dishes - A, B and C. Remove the lid and using the syringe, extract 10 ml of the sample mixture from test tube A and place it in the center of petri dish A.

9.  Use a new syringe to extract a 10 ml sample from test tube B and place it in dish B and repeat for test tube C/dish C.

10.  Replace the petri dish lids and store the petri dishes in a cool and shaded place.

11.  The diameter of the E. Coli colony is measured everyday for 5 days and recorded in the table below.

These are just ideas

I've been very busy with college applications, school, SAT's and job searches lately. But as soon as i am done with it all, i'll be trying out some of the experimental procedures i listed today.