• WordNet 3.6
    • n gelatin a thin translucent membrane used over stage lights for color effects
    • n gelatin an edible jelly (sweet or pungent) made with gelatin and used as a dessert or salad base or a coating for foods
    • n gelatin a colorless water-soluble glutinous protein obtained from animal tissues such as bone and skin
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Webster's Revised Unabridged Dictionary
  • Interesting fact: People of Salt Lake City eat the most lime-flavoured gelatin Jell-O in the United States
    • n Gelatin (Chem) Animal jelly; glutinous material obtained from animal tissues by prolonged boiling. Specifically Physiol. Chem, a nitrogeneous colloid, not existing as such in the animal body, but formed by the hydrating action of boiling water on the collagen of various kinds of connective tissue (as tendons, bones, ligaments, etc.). Its distinguishing character is that of dissolving in hot water, and forming a jelly on cooling. It is an important ingredient of calf's-foot jelly, isinglass, glue, etc. It is used as food, but its nutritious qualities are of a low order.☞ Both spellings, gelatin and gelatine, are in good use, but the tendency of writers on physiological chemistry favors the form in -in, as in the United States Dispensatory, the United States Pharmacopœia, Fownes' Watts' Chemistry, Brande & Cox's Dictionary.
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Century Dictionary and Cyclopedia
  • Interesting fact: Many wonder what the difference is between jelly, preserves, jam, and marmalade. In all cases, jelly is the common denominator. Jelly is fruit juice with added sugar, cooled and congealed, usually by the addition of gelatin or pectin. Preserves preserve the largest percentage of the original fruit, containing whole chunks of it in addition to jelly. Jam is jelly plus fruit pulp. Marmalade has bits of fruit and the rinds in a jelly. Although the orange variety is most common, it is often made from other citrus fruits. Spread either of the four on toast, add a nice cup of tea, and you have one sweet treat.
    • n gelatin A concrete animal substance, transparent, hard, and tasteless, which swells without solution in cold water, dissolves in warm water and in acetic acid, and is insoluble in alcohol or ether. Gelatin does not exist as such in the animal tissues, but is formed by the action of boiling water on connective tissues, cartilage, ligaments, and tendons, as well as on skin, horn, fish-scales, etc. The coarser form of gelatin from hoofs, hides, etc., is called glue; that from skin and finer membranes is called size; and the purest gelatin, from the air-bladders and other membranes of fish, is called isinglass. Its leading character is the formation of a tremulous jelly when its solution in boiling water cools. A yellowish-white precipitate is thrown down from a solution of gelatin by tannin, which forms an elastic adhesive mass. Tannin has the same action also on the tissues from which gelatin is made, and this action of tannin is the foundation of the art of tanning leather. Gelatin is nearly related to the proteids. It is regarded as a nutritious food, and much used in preparing soups, jellies, etc.; but animals fed exclusively on it die with the symptoms of starvation. No chemical formula has yet been deduced for gelatin. It contains about 18.3 per cent, of nitrogen, 0.6 per cent, of sulphur, 50 of carbon, 7 of hydrogen, and 23 of oxygen. (See jelly.) In all the arts allied to photography, gelatin forms the basis of a great variety of processes. It is at present the usual vehicle for holding the sensitive salts of silver in dry plates, and for holding the sensitive bichromate of potash in all the photo-printing and photo-engraving processes. (See emulsion, carbon process (under carbon), photolithography, heliotype, and photography.) Gelatin is also used to form the copying-pad in a variety of copying processes. See hectograph.
    • n gelatin Also called gum-dynamite.
    • gelatin Like gelatin; gelatinous.
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Chambers's Twentieth Century Dictionary
    • n Gelatin an animal substance which dissolves in hot water and forms a jelly when cold
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Webster's Revised Unabridged Dictionary
F. gélatine, fr. L. gelare, to congeal. See Geal
Chambers's Twentieth Century Dictionary
Fr.,—It. gelatina, gelata, jelly.


In literature:

It sticks there, like a splash-shaped piece of clear, colorless gelatin.
"Common Science" by Carleton W. Washburne
First, the muslin cloth of the strainer; second, the starch; third, the white paper; fourth, the gelatin.
"Crayon Portraiture" by Jerome A. Barhydt
"The Candy Maker's Guide" by Fletcher Manufacturing Company
It is important that the jelly maker should understand when this gelatinizing agent is at its best.
"Canned Fruit, Preserves, and Jellies: Household Methods of Preparation" by Maria Parloa
It is gelatine which almost all dissolves in the cooking.
"Letters from China and Japan" by John Dewey
Peridium double; the outer gelatinous, the inner membranaceous; capillitium intricate, limeless.
"The North American Slime-Moulds" by Thomas H. (Thomas Huston) MacBride
Add the gelatin and strain; to this add lemon juice and pour into a mold.
"Stevenson Memorial Cook Book" by Various
The second class form the muscle, hair, gelatine of the bones, etc.
"The Elements of Agriculture" by George E. Waring
Do not allow liquid to boil as it will destroy its gelatinous properties, and the stock will be turbid.
"Fifty-Two Sunday Dinners" by Elizabeth O. Hiller
Gelatine is not liquefied.
"The Bacillus of Long Life" by Loudon Douglas

In news:

Therefore, as a rebellious young adult, I shunned gelatin.
We use gelatin in some of our cakes, but always have granules in the finished product.
Japanese Power Delight w/Gelatine, Otonana Trio, Babylon Breakers.
It takes more to win the California Strawberry Festival recipe contest than showing up with a pre-made pie shell filled with strawberry-flavored gelatin.
Gelatin Made From Human DNA May Soon Make Its Way Into a Gummi Bear Near You.
Yogurt, same flavor as gelatin.
Sprinkly the gelatin over the milk and let it stand for 5 minutes.
In a small bowl, sprinkle gelatin over milk.
Let stand until gelatin is softened, about 5 minutes.
1 envelope plus 1 teaspoon powdered gelatin.
To make the panna cotta she combines local honey with Greek yogurt and a pinch of salt and sets it with gelatin.
Dairy, gelatin to hold it together, and a touch of vanilla for flavor: There's not a lot to a panna cotta recipe, but it's as good as desserts gets.
Gelatin silver print with applied media.
Stir in gelatin, stirring constantly to reduce sticking, cooking for 15 minutes.
Next step is to "bloom gelatin".

In science:

Pions from the Los Alamos Meson Physics Facility LAMPF bombarded a natural water target having the form of a thick gelatin disk. 16Ne was produced in the double-charge exchange reaction (π+ , π− ).
Discovery of the Isotopes with Z <= 10
The first was obtained by Oker-Blom for spherical sand grains set in gelatin, with results tabulated by Fricke .
Electrical conductivity of dispersions: from dry foams to dilute suspensions
In addition, the result for the IVH configuration is consistent with our previous polarized PLE observations on partially aligned SWNTs in a gelatin film,22 confirming the marked peak (*) in Fig. 2 is due to cross-polarized absorption.
Cross-polarized optical absorption of single-walled nanotubes probed by polarized photoluminescence excitation spectroscopy
By adding additional processing steps to harden the gelatin in additional samples, the transmission appears to be systematically improving closer to TDCG (λ) from Ref. 9.
Methods for evaluating the performance of volume phase holographic gratings for the VIRUS spectrograph array
These results imply that the amount of absorption in the gelatin is normal and that the previous processing methods resulted in excessive scatter in the DCG film.
Methods for evaluating the performance of volume phase holographic gratings for the VIRUS spectrograph array