For bio, we r doing an experiment on how different fruits ruin jelly. Basically, fruits with trypsin in it liquidises the otherwise set gelatin. I HATE justifying, and always get marked down coz i dont justify my work, and am sickin tired of it. I just don't GET it...!! So PLEASE help??? Here's my hypothesis:
That the lesser the concentration is, and the more trypsin present in the fruit being tested, the rate of gelatine liquidising will get higher.