Question 5 of 10 Gelatin is made almost entirely of protein. Pineapple contains bromelain, an enzyme that breaks down proteins. For this reason, gelatin manufacturers advise against adding fresh pineapple to gelatin desserts, because the gelatin will not solidify properly. The graphs show the relative activity of bromelain at different temperatures and pH levels. 100 80- 60- WWW. 40- 20- 0- 8 9 10 80- 60- 40- 20- 0 3 4 5 6 100- PH 0 40 Temperature (°C) 30 20 10 A. Change the pH of the pineapple to 7.5. B. Change the pH of the pineapple to 4.5. C. Heat the pineapple to 55°C or higher. D. Chill the pineapple to 30°C or lower. 50 Based on the graphs, what is the best way to prepare pineapple for use in gelatin desserts?​