Gelatin

A card with a varnish-like coating producing a glossy surface. The surface usually cracks or shatters
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gelatin

[n] - a colorless water-soluble glutinous protein obtained from animal tissues such as bone and skin 2. [n] - an edible jelly (sweet or pungent) made with gelatin and used as a dessert or salad base or a coating for foods 3. [n] - a thin translucent membrane used over stage lights for color effects
Found on http://www.webdictionary.co.uk/definition.php?query=gelatin

Gelatin

A substance produced from animal skins and bones, it is the basis for modern photographic emulsion. It holds light-sensitive silver halide crystal in suspension.
Found on http://www.rodsmith.org.uk/photographic%20glossary/rods%20photographic%20gl

gelatin

Heat-denatured collagen.
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gelatin

<protein> Heat denatured collagen. ... (18 Nov 1997) ...
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gelatin

gel noun a thin translucent membrane used over stage lights for color effects
Found on http://wordnetweb.princeton.edu/perl/webwn?s=gelatin

gelatin

(jel´ә-tin) a substance obtained by partial hydrolysis of collagen derived from skin, white connective tissue, and bones of animals; used as a suspending agent, in manufacture of capsules and suppositories, sometimes as an adjuvant protein food, and suggested for use as a plasma substitute. In absorbable fil...
Found on http://www.encyclo.co.uk/local/21001

Gelatin

• (n.) Alt. of Gelatine
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gelatin

animal protein substance having gel-forming properties, used primarily in food products and home cookery, also having various industrial uses. ... [9 related articles]
Found on http://www.britannica.com/eb/a-z/g/16

gelatin

gelatin 1. The product obtained by partial hydrolysis of collagen, occurring in sheets, flakes, shreds, or as a coarse or fine powder, insoluble in cold water but soluble in hot water. It is used in many pharmaceutical preparations, in formulations for histochemical examinations, as an ingredient of bacteriologic culture media; such as, a food, as
Found on http://www.wordinfo.info/words/index/info/view_unit/890/

gelatin

Type: Term Pronunciation: jel′ă-tin Definitions: 1. A derived protein formed from the collagen of tissues by boiling in water; it swells when put in cold water, but dissolves only in hot water; used as a hemostat, plasma substitute, and protein food adjunct in malnutrition.
Found on http://www.medilexicon.com/medicaldictionary.php?t=36571

Gelatin

Ingredient of Gum Paste used to strength the final product. Also used to thicken some fillings.
Found on http://www.wrenscottage.com/kitchen/glossary.php

Gelatin

Gelatin or gelatine is an amorphous yellowish or colourless transparent gelatinous tasteless substance derived from collagen and obtained by the prolonged boiling of animal skin, tendons, ligaments, etc. Gelatin is used in food preparation as the basis of jellies.
Found on http://www.probertencyclopaedia.com/browse/QG.HTM

Gelatin

A substance produced from animal skins and bones, it is the basis for modern photographic emulsion. It holds light-sensitive silver halide crystal in suspension
Found on http://www.digitalexposure.ca/sub1.html

gelatin


Found on http://www.encyclo.co.uk/local/21114

gelatin

A yellowish animal protein, derived from collagen and obtained by treating animal hides and bones with acid or alkali and boiling them. Gelatin dissolves in hot water to form a sol (see colloid) which sets to a gel on cooling. It is used in jellies, soups, and other foods, capsules for pharmaceutica...
Found on http://www.daviddarling.info/encyclopedia/G/gelatin.html

gelatin

gelatin or animal jelly,foodstuff obtained from connective tissue (found in hoofs, bones, tendons, ligaments, and cartilage) of vertebrate animals by the action of boiling water or dilute acid. It is largely composed of denatured collagen, a protein particularly rich in the amino acids proline and h...
Found on http://www.infoplease.com/ce6/sci/A0820421.html

gelatin

Water-soluble protein prepared from boiled hide and bone, used in cookery to set jellies, and in glues and photographic emulsions
Found on http://www.talktalk.co.uk/reference/encyclopaedia/hutchinson/m0020820.html

Gelatin

Gelatin or gelatine (from gelatus meaning `stiff`, `frozen`) is a translucent, colourless, brittle (when dry), flavourless foodstuff, derived from collagen obtained from various animal by-products. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or function...
Found on http://en.wikipedia.org/wiki/Gelatin

Gelatin

A protein produced from animals, used to gel liquids. It is found in granular and sheet form.
Found on http://www.foodworks-intl.com/page1_glossary_of_culinary_terminology.htm

Gelatin

Natural protein used as a transparent medium to hold light sensitive silver halide crystals in suspe
Found on http://www.superglossary.com/Glossary/Entertainment/Photography/

gelatin

a colorless and tasteless protein used as a fining agent.
Found on https://byo.com/resources/glossary
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