Jello

[Tabbooma]

Makes Tabbooma feel Funny

[Mr_Pat]

Lighting a Jell-O Shot on Fire

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The Experiment
We were overwhelmed with feedback to our original Jell-O shots experiment (http://www.myscienceproject.org/j-shot.html) raising dozens of unanswered questions and new areas of research. Such as: What happens when you add unflavored gelatin to regular Jell-O shots? How much grain alcohol can you put in a Jell-O shot? And perhaps most importantly, What happens when you light a Jell-O shot on fire? We went back to the fridge, and in our next round of Jell-O experiments, found the answers to these questions, and many more that no one thought to ask.
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Life's necessities
Knox Your Blox Off
Our first Jell-O experiment was based on the classic Jell-O shot recipe, using only Jell-O brand gelatin and vodka. However, several readers told us that they fortified their Jell-O shots by adding unflavored Knox gelatin, and some suggested we try a prep technique called “blooming.”
We started where we left off in our last experiment, where we maxed out at 24 ounces of vodka in a single batch of sugar-free Jell-O shots. We decided to replicate this formula, but add a .25 oz. envelope of plain gelatin and increase the amount of vodka. We were able to keep the amount of water we added constant by using the blooming technique.
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Bloomin' Jell-O
As with our original trial, we used 3 oz. of water in this batch. However, rather than mixing the gelatin into boiling water, as we did the first time, we added both the flavored and plain gelatin to cold water. We mixed thoroughly and let this grainy, mushy mixture sit for about half an hour so the gelatin could hydrate.
When the water was absorbed, the gelatin was still grainy and mushy, but now rubbery and semi-solid. The next step was to melt it in a hot water bath. We heated the bowl carefully in a pan of water until the gelatin mixture was dissolved, using a candy thermometer to make sure the temperature didn’t exceed 140 F. When the mixture was liquefied, we added it to 32 oz. of vodka, 8 oz more than we used previously.
Conclusions
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Firm, potent, but tasteless
The shots were clearer and more firmly gelled compared to the shots in the first experiment. The added unflavored gelatin definitely bolstered the gel factor and gave this batch a better texture while enabling us to squeeze in more vodka, boosting the ABV to 36.5 percent over the 35 percent we previously achieved. Not much of an increase, you say? Well, the vodka we’re using here is only 40 percent alcohol to begin with. If we put 64 oz. into this recipe, that would still yield only 38 percent ABV, and it would taste even worse than this batch. Although the Knox allowed us to add more booze, neither one of those did anything for the shots’ taste – they were flavorless and not sweet enough.
More Bang for the Shot
In our quest for the ultimate Jell-O shot, it became clear that cheap vodka would get us only so far. So we took the advice of many other readers and switched to cheap grain alcohol – Everclear, which is 190 proof, or 95 percent ABV. For the benefit of those who live in states that don’t sell 190 proof alcohol (or those who have too much class to buy it), we also tested out some Bacardi 151 (75.5 percent ABV).
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A charming and delicate liqueur
First, let us note that caution must be exercised when making (or more accurately, consuming) Jell-O shots made with Everclear. This liquor is so potent it carries a warning label telling you not to drink it straight. When you taste it, you’ll understand, because it tastes like rubbing alcohol. But also, you have to remember, it is nearly pure ethanol, and potentially deadly for that reason. No one should make Jell-O shots with straight Everclear because (1) they will taste vile and (b) someone could get killed. Fortunately, this is impossible anyway. Our first experiment using the Everclear had an unexpected result that demonstrates why.
We tried to go all out and add a cup (8 oz.) of straight Everclear to regular Jell-O dissolved in 4 oz. of hot water. To our surprise, as we poured in the liquor, the mixture turned murky, and strands of an egg-like substance formed. As we stirred, the goo massed around the spatula. Eventually we pulled out what looked like a wad of chewed bubble gum. The alcohol solution was so strong that it denatured the proteins in the gelatin! We poured the remaining mixture into serving cups to see if it would gel up anyway. The gelatin had enough protein remaining in it to set halfway. The result looked like a raw egg, with a semisolid blob floating in liquid.
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Don't swallow your gum
To demonstrate this process even more dramatically, we attempted to make a “pure” Jell-O shot – just gelatin, just alcohol, with a minimum of water. We mixed a dissolved envelope of plain, unflavored Knox gelatin with 8 oz. of Everclear. We added 2 oz. of water to the gelatin and used the “blooming” method, hydrating and then melting it. When we poured the alcohol into the liquefied gelatin, again the proteins coagulated into a white gooey mess (remind you of anything?). Given that gelatin is basically glue made from rendered cattle bones and skin, to which we were adding the equivalent of paint thinner, the results were predictably disgusting. In fact, just the thought of it may put you off Jell-O shots altogether. Coincidentally, alcohol is also used in DNA extraction (http://gslc.genetics.utah.edu/units/activities/extraction/) in a similar manner to extract the DNA from a solution.
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Synthetic spooge
Obviously, we had to add a bit more water to the mixture to dilute the Everclear. We made a batch with sugar-free lemon Jell-O, dissolving the gelatin in 3 oz. hot water and diluting the 8 oz. of Everclear with 4 oz. of cold water. With an ABV of 50.6 percent, the resulting shots were scarcely palatable and had a noticeable burn going down. We upped the ante with a batch using regular orange Jell-O dissolved in 4 oz. hot water, adding only 2 oz. of cold water to dilute the Everclear. This resulted in an ABV of 54 percent, and although the burning was nearly unbearable, the orange Jell-O tasted a bit better. These shots gelled a little softer and were a little clouded, but adding an envelope of Knox would probably firm them up. However, if Everclear is used, it will still need to be diluted by some water to prevent it from destroying the gelatin.
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Harmless looking but deadly
For kicks, we also tried substituting Everclear in the “classic” Jell-O shot recipe, which uses one package Jell-O, 8 oz. hot water, 3 oz. cold water, and 5 oz. liquor. This batch yielded some nice, clear, firmly textured shots that tasted strongly of alcohol but were still palatable. Their ABV was around 30 percent, compared to the 12.5 percent you get when using regular vodka.
We also mixed up a batch using regular Jell-O, 4 oz. of hot water, and 8 oz. of Bacardi 151. These had an ABV of 51.6 percent and an overwhelming rum flavor that didn’t mix well with the Jell-O flavor. Since we were primarily interested in the physical properties of the gelatin, we’ll leave it to someone else to come up with a better tasting recipe.
Conclusions
It is impossible to make a Jell-O shot using Everclear and Jell-O alone, because the 95 percent alcohol solution destroys the gelatin. And it’s just as well. You can use Everclear to make a Jell-O shot with over 50 percent ABV, but you probably wouldn’t want to because it tastes terrible. You can use the standard Jell-O shot recipe to more than double the alcohol content compared to vodka, and the results are palatable. Diluting the Everclear and using it to make Jell-O shots is pointless because instead of having really strong, really bad alcohol, you’ll just have really bad, watered down alcohol. You’re better off using regular vodka, or maybe fortifying your Jell-O shots with a bit of Everclear for an extra kick. Bacardi 151 also works, but unless you have a really killer recipe, using it is a waste.
Out in a Blaze of Glory
Warning: High-proof liquor such as Everclear is extremely flammable and potentially explosive.
We now found ourselves with a bunch of alcohol-laden Jell-O shots that were nearly impossible to choke down. Our next task was to answer that burning question (no pun intended), What happens when you light a Jell-O shot on fire?
If the Jell-O shot is made with vodka, the answer apparently is: nothing much. We tried lighting some shots on fire after our last experiment and weren’t able to get them to take. This time, we coaxed a small blue flame from the vodka-filled Jell-O shot, only to have it sputter out after a few seconds.
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More fun than lighting farts
The higher octane Jell-O, on the other hand, produced more spectacular results. When lit with a match, the shot caught fire and within seconds was engulfed in a bright blue blaze. As the alcohol burned, the heat melted the Jell-O, turning the whole thing into a flaming puddle of liquid. Fortunately we had the shots contained in a pan to keep them from oozing like a blazing oil slick. The flames shot up a good foot to foot and a half, and were quite hot. We noticed that the Everclear shots burned plain blue, while the shots made with Bacardi 151 had more yellow in the flames, perhaps because of the sugar or other impurities in the rum.
Although alcohol typically burns off quickly and a small alcohol fire can be blown out easily, the amount and strength of the alcohol kept it burning much longer, and the fire was too large to be extinguished by blowing on it. We doused ours with a box of baking soda kept close at hand. We very strongly discourage anyone from trying this at home, because it is dangerous. You definitely could set something or someone on fire.
Conclusions
We still haven’t determined whether it’s more dangerous to consume Everclear Jell-O shots or light them on fire. To be safe, we don’t recommend you do either.

[Mr_Pat]

How to Nail Jell-O to a Wall

new! February 8, 2007
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The Experiment

Our past contributions to the field of gelatin-related studies include our quest for the Ultimate Jell-O shot (http://www.myscienceproject.org/j-shot.html), setting a Jell-O shot on fire (http://www.myscienceproject.org/j-shot-2.html), and mixing homemade ballistics gel (http://www.myscienceproject.org/gelatin.html). If anything involves Jell-O and science, we’re there. So it was with great interest that we read Graeme Cole’s groundbreaking research (http://graeme.woaf.net/otherbits/jelly.html) into the feasibility of securing Jell-O to a vertical surface by means of manually impacted cylindrical metal fasteners – otherwise known as “nailing Jell-O to a wall.”
While Mr. Cole’s attempt to nail gelatin to a wall was unsuccessful, he did conclude that further research in the area was warranted. In the interest of science, we are stepping up and have set out to replicate his results and expand upon them using a similar methodology.
Time to Make the Jell-O
The gelatin dessert that Mr.Cole used appears to have its origins in the UK and comes packaged as blocks of concentrate to be dissolved and then chilled. Our local grocery store has a British foods section, where we could buy ginger biscuits, “spotted dick” pudding and other delicacies, but they did not stock any British gelatin.
Therefore we used the familiar U.S. domestic equivalent, Jell-O brand gelatin dessert mix, which is in the form of a powder that is reconstituted with water. While we have never had the opportunity to sample the UK equivalent of Jell-O, we will assume that both yield a final product similar in consistency and deliciousness, albeit with variations in color palette and flavor selection that should not affect the results one way or another.
We attempted to improve the outcome of this experiment by using three basic tactics: increasing the strength of the Jell-O by altering the recipe, enhancing the Jell-O by embedding reinforcing materials, and attempting to decrease the stress on the Jell-O around the nails. Unless otherwise specified, all Jell-O was prepared according the the package directions, which called for 6 oz. of powdered mix to be dissolved in 2 cups hot water, to which another 2 cups cold water was added.
Let’s Give It a Go
Before testing these alternatives, our first task was to simply retry the original experiment, attempting to nail to a board a slab of Jell-O made according to package directions. We unmolded the gelatin directly onto the board and began nailing it in place, but the violence of the hammering was enough to fracture the Jell-O in the center before we had finished.
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Standard Jell-O Recipe
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Once vertical, the Jell-O immediately began to slide off the nails, and within 3 seconds had slid off the nails completely. As you can see, our results were virtually identical to Mr. Cole’s, and support that part of his research.
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Deep Jell-O Mold
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We also tried using a smaller but deeper sample of Jell-O, similar to what was used in the second part of Mr. Cole’s experiment. Our thinking was that maybe if the weight was supported along more of the length of the nail, the Jell-O might hold longer. This was marginally true. We were at least able to get the board vertical for a second before the Jell-O fell to bits.
Trying to Nail It Down
Next we tried the samples that had holes or tubes for the nails molded into them.

Sample: Regular Jell-O with holes molded into it


One of Mr. Cole’s readers pointed out that the nails were causing tears in the Jell-O, and better results might be achieved by molding holes into the gelatin. We tested this by preparing a sample to set with 5 Sharpie pens secured standing upright in it. http://www.myscienceproject.org/nail/Jello_04_sharpies.jpg


Jell-O with Holes Molded Into It
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Results: We weren’t terribly optimistic about the Jell-O with the holes molded into it. But we were surprised that it hung in there for as long as it did. It didn’t immediately slide off the nails and down the board as the regular Jell-O had, but lingered for a second or two longer before breaking up and falling down.

Sample: Regular Jell-O with plastic straws
Our other idea was to create “grommets” in the Jell-O by using sections of plastic drinking straws. We made two samples with 5 and 9 straws respectively, poking the straws through holes in duct tape over the top of the mold container to hold them in place.
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5 Straw Supports
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Results:
We trimmed the straws before inverting the Jell-O then inserted the nails through them and attempted to hammer the nails without disturbing the surrounding Jell-O. This was more difficult than it sounds.
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7 Straw Supports
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The slab with 5 straws embedded in it lasted only a second or two more than the plain Jell-O before falling apart. A second prepared slab was supposed to have 9 straws in it, but due to the difficulty of removing the duct tape supports from around the straws, it ended up with only 7. In retrospect we probably should have just put plain nails in their place. Nevertheless, there was still a slight improvement. Within 30 seconds, about 50% of the Jell-O fell off (the portion with fewer nails in it) and the remainder fell off over the course of the next minute. Two small pieces remained, but they were merely balanced atop nails, rather than being nailed through, so we didn’t count them.
Made of Stronger Stuff
These samples all used alternative Jell-O recipes.
Sample: Jell-O Jigglers Success!
The Jell-O “Jigglers” recipe is also featured on the product package along with the regular directions. This recipe calls for doubling the amount of Jell-O powder and cutting the water by almost half (12 oz. Jell-O powder and 2 1/2 cups water).

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Jell-O Jigglers Recipe
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Results: The result is a very firm, concentrated form of Jell-O, which is probably closer to what comes out of the package in the UK. When we nailed this to the board and propped it up, it seemed it would stay put indefinitely. There were small fractures around the nails, but the gelatin was holding and the tears showed no signs of enlarging. The Jell-O Jiggler sample stayed up until we took it down, which was over 15 minutes.
Sample: Lemon Jell-O with one packet of Knox gelatin powder added
We also made samples by fortifying the original recipe with .25 oz. (one packet) and .5 oz. (two packets) of Knox unflavored gelatin.

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One Packet of Knox Gelatin
Results: This was much firmer than regular Jell-O but maybe not as firm as the Jigglers. Once vertical, the sample looked good for about 6 minutes, and then a large diagonal crack developed. Five minutes after that, 50% of the Jell-O had fallen, but the other half didn’t seem to be going anywhere. Eventually we took it down and moved on.
Sample: Watermelon Jell-O with two packets of Knox gelatin powder added Success!
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Two Packets of Knox Gelatin
Results: This sample was approximately the same consistency and durability as the Jell-O Jigglers, and remained affixed to the board until removed. Although adding two packets of unflavored gelatin substantially reinforced the Jell-O, we would not recommend this recipe for consumption. The Jigglers taste much better.
Sample: Ballistic gelatin Success!
In his original work, Mr. Cole commented that technically the problem of “nailing Jell-O to a wall” is basically intractable, since one cannot hold Jell-O up to a vertical surface in order to nail it without having it fall apart. So we mixed up a batch of our ballistic gel. It’s a super concentrated form of gelatin with the consistency of rubber that’s used to test the penetrating power of firearms. We made our homemade version using 4 oz. unflavored Knox gelatin powder with 2 cups water, using the process detailed here (http://www.myscienceproject.org/”http://www.myscienceproject.org/gelatin.htmlhttp://www.myscienceproject.org/gelatin.html”).

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Nailing Ballistics Gelatin to the Wall Results: We had no difficulty handling the sample and holding it up to the vertical board to be nailed. However, while you can nail ballistic gel to a wall, you have to work fast and use enough nails, otherwise it will succumb to the stress of hanging on one or two points. And yes, we know, this is cheating. We just did it because we could.
Culinary Adventures
Finally, we prepared several samples using a range of ingredients to lend structural support, most of them at least theoretically edible.
Sample: Lemon Jell-O with Red Vines
We wove lengths of Red Vines licorice into a lattice, over which the Jell-O mixture was poured. We thought this would look cooler than it did, but the licorice was kind of hard to work with.
Results:
We were a little apprehensive even before unmolding this sample, as an unusual amount of liquid had accumulated on the top and around the edges. Our guess is that this was a byproduct of some reaction between the Jell-O and the Red Vines, which appeared degraded and fragmented.

[Mr_Pat]

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Red Vine Licorice
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The Jell-O held its shape, however, and we forged on. The licorice didn’t do much to help support the gelatin; in fact, we think the partially dissolved licorice may have weakened it. The whole mess disintegrated rapidly when the board was tilted upright, till 20 seconds later nothing remained but a fragment of licorice balanced on a nail. However, while this combination of lemon Jell-O and Red Vines did not result in the increased structural integrity we hoped for, it actually tasted pretty good.
Sample: Cherry Jell-O with banana slices
Slices of this popular Jell-O add-in were layered in the sample before chilling.
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Bananas
Results: The banana sample looked good, with slices well-distributed depth wise throughout the cherry Jell-O. As we nailed this sample to the board, we placed the nails without regard as to whether they were going through pieces of fruit or not. The Jell-O held on fairly well as the board was raised up and it seemed rather secure. It looked promising. However, when it reached its full vertical position, the slab buckled and fell forward at the top. It hung in there for about ten seconds and then fell apart.
Sample: Lemon Jell-O with strawberry slices
Strawberries were sliced to about ¼ inch thickness and layered in the Jell-O before chilling.
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Strawberry Slices
Results: In the strawberry sample, the fruit slices were mainly concentrated in a layer on the bottom (i.e., on the top when unmolded). Strawberries were out of season at the time this experiment was performed, so they were more solid and rigid than ripened fruit would be. The results were similar to the Jell-O with bananas. The fruit didn’t do a whole lot to keep the Jell-O together, and within a few seconds all that was left were a few strawberries nailed to a board.
Sample: Cherry Jell-O with spring roll wrappers
We took spring roll wrappers, which are made from tapioca, softened them in water and used one to line a Jell-O mold, while another was suspended in the Jell-O mix.
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Spring Roll Wrappers
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Results: Here also, it appeared that there was some reaction between the gelatin and the additive. The Jell-O was firm in the middle but was losing its shape around the edges when unmolded. After being nailed into place and positioned vertically, the Jell-O broke up and fell off, leaving soggy spring roll wrappers draped over the nails.
Sample: Orange Jell-O with ramen noodles
The noodles were uncooked but were soaked briefly in warm water, transferred intact to the molding container, and then covered with Jell-O solution. The soaking step was probably unnecessary as the noodles would have absorbed water from the Jell-O. We discarded the ramen flavor packet.
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Ramen Noodles
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Results: The noodles permeated the gelatin sample completely – in fact, the sample may have been as much or more noodles than gelatin by volume. When it was hammered into place and raised vertically, the unsupported bottom edge of the square immediately fell off, leaving a fringe of noodles dangling. However, the remainder of the Jell-O stabilized and stayed put on the nails quite securely, and was impervious as the board was moved, picked up, and gently shaken. After more than 10 minutes, the Jell-O was still not going anywhere, and we had to get on with the experiment, but had we left it in place we imagine it would have stayed put until the Jell-O began to dissolve. The orange Jell-O/ramen combination was palatable, if a bit on the bland side. Next time we might add the flavor packet.
Sample: Orange Jell-O with plastic mesh Success!
The final sample in this category contains an inedible ingredient - a plastic mesh produce packaging bag that originally held cherry tomatoes. We cut the mesh to fit the molding container, and embedded it in the Jell-O. In order to get the material properly suspended in the gelatin, we waited until it was partially gelled before adding it.
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Plastic Mesh
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Results: Of all the samples made with regular Jell-O, this was the only one that remained virtually intact when held in a vertical position. We were actually surprised at how well it held together. We expected some of the Jell-O to slip off the plastic mesh, but the internal matrix of netting helped the Jell-O keep its shape and supported its weight on the nails, as well as the portion of the sample below the nails. Even shaking the board vigorously did not dislodge the Jell-O. Although the perimeter remained intact, eventually a couple of blobs of Jell-O did fall off of the center. The remainder stayed affixed for more than 15 minutes. All in all we, we would say this was the most successful sample in this category, and it could probably withstand an earthquake of 4.0 or greater.
Conclusions
In repeating Mr. Cole’s initial experiment, we duplicated his results. This substantiates his claim that scientific evidence supports the adage that “nailing Jell-O to a wall” is representative of an impossible or near-impossible task.
Our further investigation into this area leads us to state the following: Jell-O can be effectively nailed to a wall if you increase its density by reducing the proportion of water to gelatin in the recipe, or fortify it by adding more gelatin powder. Molding holes into the Jell-O or attempting to reinforce the holes was not substantially effective in increasing its ability to withstand stress. Apparently you can also nail Jell-O to a wall if you embed plastic mesh in it, or ramen noodles. Sliced fruit may increase Jell-O’s nutritional value, but makes only a minor contribution to its structural integrity when embedded. The spring roll wrappers were a waste. Licorice twists appeared to cause an adverse chemical reaction in the Jell-O. Nevertheless, it is our subjective finding that Jell-O + Red Vines = crazy delicious.
We feel we have covered a lot of ground in investigating possible solutions to this problem. Future experiments might involve different Jell-O additives, the incorporation of external structural support around the Jell-O, or the use of alternative means of fastening the Jell-O to the wall, besides nails.
We believe the most promising direction for research would involve attempting to nail Jell-O to a wall in zero-gravity conditions. We lack the resources and funds to attempt such a project, but we encourage its undertaking by any persons or organizations who do.

[Tabbooma]

Poor Jello.... Flaming shots at the vibes might be in order