Definition of gelatin
Words nearby gelatin
How to use gelatin in a sentence
Film, as we know it, relies on light-sensitive silver suspended in an emulsion made with gelatin.Watch this picture-perfect video on how camera film works|Purbita Saha|July 21, 2021|Popular-Science
Iceboxes gave way to refrigerators, making it easier to set a mousse or a gelatin mold.America forgot how to make proper pie. Can we remember before it’s too late?|Megan McArdle|July 1, 2021|Washington Post
Whether mass produced or homemade, they rely instead on gelatin for their structure, but there are dozens of ways to make a marshmallow.
Sprinkle the gelatin into the water and let stand until it dissolves, whisking briefly to ensure all the gelatin is moistened.
After months of research, he reportedly discovered that the problems stemmed from changes in the chemical makeup of the gelatin.What really happened during the ‘Kentucky meat shower’?|PopSci Staff|November 11, 2020|Popular-Science
After all, the brain is as soft as gelatin, and the body can only do so much to protect it.
Meanwhile, bloom five sheets of gelatin in a bowl of warm water.
Take Marsala Gelee—retro gelatin shots—which Kenyon recently attempted.
Place half of the juice in a small pot, bring to a boil, add the soaked gelatin and whisk until smooth.
He heated some oil, stirred in a few sheets of gelatin, let the mixture cool in a baking dish and then sliced it into squares.
Those who have tried to handle gelatin dry plates with moist hands will readily appreciate the value of this simple contrivance.The Boy Mechanic, Book 2|Various
Medicinal substances may be incorporated with the gelatin mixture.Essentials of Diseases of the Skin|Henry Weightman Stelwagon
This is done by first growing the bacteria in some medium such as beef broth, gelatin, or on potato.
That bacteria are also present can be proved by exposing a sterilized gelatin plate to the air in a schoolroom for a few moments.
Gelatin and starch are added for the same purpose, though they are not frequently used.Detection of the Common Food Adulterants|Edwin M. Bruce