2) Does the way the fruit is prepared make a difference to your experiment? Explain. I'm doing a lab with fresh fruit vs canned fruit with gelatin and I know the fresh pineapple it wont set up but not sure if I heat the fruit up will it not set up from that

hydroxyl -oh

alcohols, always polar, can form hydrogen bonds with h2o molecules

carboxyl -cooh  

cargoxylic acids, has acidic properties which is a source of hydrogen ions, found in cells in ionized for with a charge of oh-1

carbonyl > co

ketone if within skeleton, aldehyde if group is at the end of skeleton, k & a may be structural isomers, it determines 2 sugars (ketose & aldose)

amino -nh2

amines, acts as a base, it can pick up h+ ions from surrounding solution, ionized with charge of 1+

methyl ch2

addition to rna/dna affects and gene expression

phosphate -opo3 ²⁻

organic phosphates, contributes to negative charge to, molecule that it is a part of, and potential to react with h20

sulfhydryl -sh

thiols, cross-linking stabilize the protein, and it is structure

after making a punnet square using bv bv bv bv you will find that the ratio will be 9: 7 or a 128.6% probability.

hope this