gelatin(e)
1Gelatin — (also gelatine, from French gélatine ) is a translucent, colourless, brittle, nearly tasteless solid substance, extracted from the collagen inside animals connective tissue. It has been commonly used as a gelling agent in food, pharmaceutical,… …
2Gelatin — Gel a*tin, Gelatine Gel a*tine, n. [F. g[ e]latine, fr. L. gelare to congeal. See {Geal}.] (Chem.) Animal jelly; glutinous material obtained from animal tissues by prolonged boiling. Specifically (Physiol. Chem.), a nitrogeneous colloid, not… …
3Gelatin — Groupe d artistes originaires de Vienne, Autriche. Gelatin est composé de quatre membres (Ali Janka, Wolfgang Gantner, Florian Reither, Tobias Urban) auxquels peuvent se rajouter d autres personnes selon les besoins événementiels. Le terme… …
4gelatin — [jel′ətēn, gel′ətinjel′ə tin] n. [Fr gélatine < It gelatina < gelata, a jelly < pp. of L gelare, to freeze < IE base * gel , to freeze > COOL, L gelu, frost] 1. the tasteless, odorless, brittle mixture of proteins extracted by… …
5gelatin — gelatin, gelatine Gelatin (pronounced jel ǝ tin) is the customary form in chemical use, and in AmE in all uses, but gelatine (pronounced jel ǝ teen) is common in BrE in contexts to do with the preparation of food …
6gelatin — see GELATINE (Cf. gelatine) …
7gelatin — (also gelatine) ► NOUN 1) a virtually colourless and tasteless water soluble protein prepared from collagen and used in food preparation, in photographic processing, and for making glue. 2) a high explosive consisting chiefly of a gel of… …
8gelatin — /jel euh tn/, n. 1. a nearly transparent, faintly yellow, odorless, and almost tasteless glutinous substance obtained by boiling in water the ligaments, bones, skin, etc., of animals, and forming the basis of jellies, glues, and the like. 2. any… …
9gelatin — also gelatine noun Etymology: French gélatine edible jelly, gelatin, from Italian gelatina, from gelato, past participle of gelare to freeze, from Latin more at cold Date: 1800 1. glutinous material obtained from animal tissues by boiling;… …
10gelatin — A derived protein formed from the collagen of tissues by boiling in water; it swells up when put in cold water, but dissolves only in hot water; used as a hemostat, plasma substitute, and protein food adjunct in malnutri …