GELATINE • FREE TRANSLATOR.ORG • Definition of Gelatine

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/dʒˌɛlətˈin/ Listen

noun

Gelatine, Gelatin n. (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 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)

(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.

Gelatine n. Same as Gelatin.

See images of 'Gelatine'

Etymology of 'Gelatine'

Collaborative International Dictionary of English 0.48

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"Gelatine" Quotes from Famous Books

... stale macaroons into a half-cup of brandy, add a pint of cream and two teaspoonfuls of dissolved gelatine. Whip in a dozen maraschino cherries and turn into a mould to harden. Serve with macaroons dipped into the liquid that comes around the maraschino cherries. A custard may be used in this recipe ...

— Twenty-four Little French Dinners and How to Cook and Serve Them • Cora Moore

... of milk half a breakfast-cupful of rice. Let it boil with sugar and vanilla; strain the whole. Add one-half pint of cream, well beaten, five leaves of gelatine (melted). Mix the whole and pour in a mold which has been wet. When turned out of the mold, put apricots or other fruit on the top. Pour the ...

— The Belgian Cookbook • various various

... Sources, Gelatine, Chondrin and Allied Bodies, Physical and Chemical Properties, Classification, Grades and Commercial Varieties — Raw Materials and Manufacture: Glue Stock, Lining, Extraction, Washing and Clarifying, Filter Presses, Water ...

— The Dyeing of Woollen Fabrics • Franklin Beech

... maturation commences. The acids react on the cambium, which flows into the fruit, and, aided by the increased temperature, convert it into saccharine matter; at the same time they disappear, being saturated with gelatine, when maturation is complete.—London Medical ...

— The Mirror of Literature, Amusement, and Instruction - Vol. 20, Issue 558, July 21, 1832 • Various

... "Gelatine enters largely into the animal fibres," says the leader, gravely. "Parchment, or skin, contains an important quantity, and is used by cheap ...

— Punch, or the London Charivari, Volume 1, Complete • Various

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