| Gelatin (gelatin) |
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| n. | ((?)) |
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| Gel"a*tin |
| [F. gélatine, 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.
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