Why does jello stick together?

Jello sticks together because of a process called gelation. Here's how it works:

1. Ingredients: Jello is made from gelatin, a protein derived from collagen. It also contains sugar, flavoring, and sometimes coloring.

2. Dissolving: When you heat water and add the jello powder, the gelatin molecules dissolve and become dispersed throughout the water.

3. Cooling: As the mixture cools, the gelatin molecules begin to link together, forming a three-dimensional network. This network traps the water molecules within it.

4. Gel Formation: The resulting structure is a gel. The gelatin molecules are held together by weak bonds called hydrogen bonds. These bonds are not strong enough to hold the gel together in a solid form, but they are strong enough to give the gel its characteristic jiggly texture.

Why is it important that the molecules stick together?

The way the gelatin molecules stick together creates a structure that holds the water, giving the jello its shape and texture. The hydrogen bonds are also responsible for the "springiness" of jello, which makes it fun to eat.

In short:

* Gelatin molecules form a network that traps water.

* This network is held together by hydrogen bonds, creating a gel.

* The structure of this gel is responsible for jello's characteristic texture and consistency.