Essential Cell Biology (Fourth Edition)
4th Edition
ISBN: 9780815345251
Author: Bruce Alberts, Dennis Bray, Karen Hopkin, Alexander D. Johnson, Julian Lewis, Martin Raff, Keith Roberts, Peter Walter
Publisher: W. W. Norton & Company
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Chapter 20, Problem 13Q
Summary Introduction
To explain: The reason for the absence of tensile strength in Jell-O.
Concept introduction: Gelatins are the proteins derived from animal sources that are used as food additive for solidifying or thickening food stuffs. Gelatin was originally derived from the collagen of animal tissues that is irretrievably hydrolyzed into tiny peptides molecules by means of denaturizing the collagen proteins. The collagen proteins have massive tensile strength and that makes them stretchable without any break. Gelatins are the base ingredient of a commercial product named Jell-O (desserts that are made of gelatins). Collagen-derived gelatin contains tensile strength, but the Jell-O that contains the gelatin do not possess tensile strength.
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