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What We've All Been Waiting For: Veggie Gelatin.

Subjects: DESSERTS; GELATIN (Cooking); SOYFOODSINDIANA; WEST Lafayette (Ind.); UNITED States

• Source: Chronicle of Higher Education. 7/23/99, Vol. 45 Issue 46, pA14. 1/8p. 1 Color Photograph.

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NYSTEEA and Chocolate Mold-Making for STEAM.

• Authors : Taylor, Jeanne

Subjects: STEAM education; EDUCATIONAL programs; CHEMICAL molding

• Source: Tech Directions. Jan2018, Vol. 77 Issue 5, p16-17. 2p.

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Hello, Jell-O!: 50+ Inventive Recipes for Gelatin Treats and Jiggly Sweets.

• Authors : Storey, Meagan (AUTHOR)

Subjects: HELLO, Jell-O! 50+ Inventive Recipes for Gelatin Treats & Jiggly Sweets (Book); BELANGER, Victoria; D'APICE, Raquel

• Source: Library Journal. 1/1/2012, Vol. 137 Issue 1, p125-125. 1/6p.

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How can we discover how different liquids affect the 'setting' capability of gelatine? or which liquid makes the strongest jelly?

• Authors : Paine, Katie

Subjects: GELATIN; LIQUIDS; TEACHING

• Source: Investigating: Australian Primary & Junior Science Journal. Summer2003, Vol. 19 Issue 4, p26-26. 1p.

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FOOD ENZYMES.

• Authors : McBroom, Rachel; Oliver-Hoyo, Maria T.

Subjects: SCIENTIFIC experimentation; INQUIRY-based learning; ENZYMES

• Source: Science Teacher. Oct2007, Vol. 74 Issue 7, p58-63. 6p.

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A novel, rapid, and inexpensive method for the demonstration of protease inhibitory activity of legume seeds.

• Authors : Mulimani, V.H.; Sudheendra, K.; Thippeswamy, S.

Subjects: LEGUMES; PROTEASE inhibitors; BIOLOGICAL assay

• Source: Journal of Biological Education (Society of Biology). Summer2000, Vol. 34 Issue 3, p152. 3p. 2 Diagrams.

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Pineapple bromelain and protein hydrolysis.

• Authors : Dickson, Sandra R.; Bickerstaff, Gordon F.

Subjects: BROMELIN

• Source: Journal of Biological Education (Society of Biology). Fall91, Vol. 25 Issue 3, p164. 3p. 1 Black and White Photograph, 1 Graph.

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