| gelatin |
Used for setting jellies. Sold in granulated or in sheet form. Packet jellies consist of gelatin, flavoring, coloring and sweetening. They should be prepared according to the directions on the packet.
출처: www.chinesefood-recipes.com/glossary_of_cooking_te...
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| gel |
The initial jellylike solid phase that develops during the formation of a resin from a liquid. A semisolid system consisting of a network of solid aggregates in which liquid is held.
출처: www.fibreglast.com/contentpages-glossary+of+terms+...
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| gelation |
The coagulation of a sol that results in a gel.
출처: www.agsci.ubc.ca/fnh/courses/glossary.htm
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| gelatin |
Used in the preparation of sweet and savory jellies and creams. It is obtained from animal tissue, bones, ligaments and other parts by prolonged boiling. It can be bought in granulated form or in sheets called leaves. Also called Isinglass.
출처: www.tedcancook.com/terms1.htm
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| gel |
A dense net work of fine particles dispersed with water (Jell-O is a gel). Used to separate different-sized strands of DNA.
출처: www.exploratorium.edu/genepool/glossary.html
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