Adjacent Words

Gelatin definitions

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Webster's 1828 Dictionary

GEL'ATIN, n. [L. gelo,to congeal, to freeze.]
A concrete animal substance, transparent, and soluble slowly in cold water, but rapidly in warm water. With tannin, a yellowish white precipitate is thrown down from a solution of gelatin, which forms and elastic adhesive mass, not unlike vegetable gluten, and is a compound of tannin and gelatin.
GEL'ATIN

WordNet (r) 3.0 (2005)

n
1: a colorless water-soluble glutinous protein obtained from animal tissues such as bone and skin [syn: gelatin, gelatine]
2: an edible jelly (sweet or pungent) made with gelatin and used as a dessert or salad base or a coating for foods [syn: gelatin, jelly]
3: a thin translucent membrane used over stage lights for color effects [syn: gelatin, gel]

Merriam Webster's

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; especially a colloidal protein used as a food, in photography, and in medicine 2. a. any of various substances (as agar) resembling gelatin b. an edible jelly made with gelatin 3. gel 2

Oxford Reference Dictionary

n. (also gelatine) a virtually colourless tasteless transparent water-soluble protein derived from collagen and used in food preparation, photography, etc. Phrases and idioms: gelatin paper a paper coated with sensitized gelatin for photography. Derivatives: gelatinize v.tr. & intr. (also -ise). gelatinization n. Etymology: F gélatine f. It. gelatina f. gelata JELLY

Webster's 1913 Dictionary

Gelatin 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 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. Note: 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 Pharmacop[oe]ia, 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) (Photog.) A dry-plate process in which gelatin is used as a substitute for collodion as the sensitized material. This is the dry-plate process in general use, and plates of extreme sensitiveness are produced by it. (b) (Print.) A method of producing photographic copies of drawings, engravings, printed pages, etc., and also of photographic pictures, which can be printed from in a press with ink, or (in some applications of the process) which can be used as the molds of stereotype or electrotype plates. (c) (Print. or Copying) 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.

Collin's Cobuild Dictionary

see gelatine

Moby Thesaurus

Jell-O, albumen, arc, arc light, batter, blancmange, bonnyclabber, butter, candy, clabber, color filter, comfit, compote, confection, confectionery, confiture, conserve, cornstarch, cream, curd, dimmer, dough, egg white, floats, flood, floodlight, footlights, foots, frosting, gaum, gel, glair, glaze, glop, glue, gluten, goo, gook, goop, gruel, gumbo, gunk, honey, icing, jam, jell, jelly, klieg light, light plot, lights, limelight, loblolly, marmalade, marquee, medium, meringue, molasses, mousse, mucilage, mucus, pap, paste, porridge, preserve, pudding, pulp, puree, putty, rob, semifluid, semiliquid, size, soup, spot, spotlight, starch, sticky mess, sweet, sweet stuff, sweetmeat, sweets, syrup, treacle, tutti-frutti, whipped cream