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gelatin
7 dictionary results for: Gelatin
Dictionary.com Unabridged (v 1.1) - Cite This Source - Share This
gel·a·tin 
[jel-uh-tn] Pronunciation Key
[jel-uh-tn] Pronunciation Key –noun
| 1. | a nearly transparent, faintly yellow, odorless, and almost tasteless glutinous substance obtained by boiling in water the ligaments, bones, skin, etc., of animals, and forming the basis of jellies, glues, and the like. |
| 2. | any of various similar substances, as vegetable gelatin. |
| 3. | a preparation or product in which such an animal or vegetable substance is the essential constituent. |
| 4. | an edible jelly made of this substance. |
| 5. | Also called gelatin slide. Theater. a thin sheet made of translucent gelatin colored with an aniline dye, placed over stage lights, and used as a color medium in obtaining lighting effects. |
Dictionary.com Unabridged (v 1.1)
Based on the Random House Unabridged Dictionary, © Random House, Inc. 2006.
Based on the Random House Unabridged Dictionary, © Random House, Inc. 2006.
American Heritage Dictionary - Cite This Source - Share This
| gel·a·tin also gel·a·tine
(jěl'ə-tn) Pronunciation Key
n.
[French gélatine, from Italian gelatina, diminutive of gelata, jelly, from feminine past participle of gelare, to freeze, from Latin gelāre; see gel- in Indo-European roots.] |
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The American Heritage® Dictionary of the English Language, Fourth Edition
Copyright © 2006 by Houghton Mifflin Company.
Published by Houghton Mifflin Company. All rights reserved.
The American Heritage® Dictionary of the English Language, Fourth Edition
Copyright © 2006 by Houghton Mifflin Company.
Published by Houghton Mifflin Company. All rights reserved.
Online Etymology Dictionary - Cite This Source - Share This
gelatin
gelatin
1713, from Fr. gélatine "clear jelly-like substance, fish broth," from It. gelatina, from gelata "jelly," from gelare "to jell," from L. gelare "freeze" (see jelly). Gelatinous (1724) is modeled on Fr. gélatineux.
Online Etymology Dictionary, © 2001 Douglas Harper
WordNet - Cite This Source - Share This
| gelatin | |
noun | |
| 1. | a colorless water-soluble glutinous protein obtained from animal tissues such as bone and skin |
| 2. | an edible jelly (sweet or pungent) made with gelatin and used as a dessert or salad base or a coating for foods |
| 3. | a thin translucent membrane used over stage lights for color effects |
WordNet® 3.0, © 2006 by Princeton University.
The American Heritage Science Dictionary - Cite This Source - Share This
| gelatin
(jěl'ə-tn) Pronunciation Key
An odorless, colorless protein substance obtained by boiling a mixture of water and the skin, bones, and tendons of animals. The preparation forms a gel when allowed to cool. It is used in foods, drugs, glue, and film.
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The American Heritage® Science Dictionary
Copyright © 2002 by Houghton Mifflin Company.
Published by Houghton Mifflin Company. All rights reserved.
Copyright © 2002 by Houghton Mifflin Company.
Published by Houghton Mifflin Company. All rights reserved.
American Heritage Stedman's Medical Dictionary - Cite This Source - Share This
gelatin gel·a·tin or gel·a·tine (jěl'ə-tn)
n.
A derived protein formed by boiling collagen of animal tissues.
The American Heritage® Stedman's Medical Dictionary
Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.
Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.
Webster's Revised Unabridged Dictionary - Cite This Source - Share This
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.
Webster's Revised Unabridged Dictionary, © 1996, 1998 MICRA, Inc.
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