| gelatine | <physiology> 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 Pharmacopoeia, Fownes' Watts' Chemistry, Brande & Cox's Dictionary. Blasting gelatin, an explosive, containing about ninety-five parts of nitroglycerin and five of collodion. Gelatin process, a name applied to a number of processes in the arts, involving the use of gelatin. Especially: A method of producing facsimile copies of an original, written or drawn in aniline ink upon paper, thence transferred to a cake of gelatin softened with glycerin, from which impressions are taken upon ordinary paper. Vegetable gelatin. See Gliadin. Origin: F. Gelatine, fr. L. Gelare to congeal. See Geal. Source: Websters Dictionary (01 Mar 1998) |
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| gelatine |
gelatin: a colorless water-soluble glutinous protein obtained from animal tissues such as bone and skin
출처: wordnet.princeton.edu/perl/webwn
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| gelatine |
a colorless, odorless and flavorless mixture of proteins from animal bones, connective tissues and other parts as well as from certain algae (agar agar); when dissolved in a hot liquid and then cooled it forms a jelly-like substance used as a thickener and stabilizer in molded desserts, cold soups, chaud-froid creations and the like and as a fining agent in beer and wine.
출처: www.cooksrecipes.com/cooking-dictionary/G-search-r...
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| gelatine |
A setting agent, derived from animals, available as a powder or a sheet. Used to make jellies, mousses, etc.
출처: thefoody.com/glossary/glossaryg.html
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| gelatine |
Gelatine is a glue-like substance derived by boiling the ligaments, bones, etc. of animals. It is used as a vehicle in photographic emulsions.
출처: www2.uiah.fi/~teofilus/gravyyri/glossary.html
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| gelatine | a colorless water-soluble glutinous protein obtained from animal tissues such as bone and skin |
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제품명 |
판매사 |
보험코드 | 성분/함량 | 구분/보험급여 |
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제품명 |
판매사 |
보험코드 | 성분/함량 | 구분/보험급여 |
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