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gelatin
(Encyclopedia)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...animal jelly
(Encyclopedia)animal jelly: see gelatin.hydrazine
(Encyclopedia)hydrazine hīˈdrəzēnˌ [key], chemical compound, formula NH2NH2, m.p. 1.4℃, b.p. 113.5℃, specific gravity 1.011 at 15℃. It is very soluble in water and soluble in alcohol. At ordinary tempera...plaster casting
(Encyclopedia)plaster casting, as a sculpture process, is of three kinds. One employs a waste mold, another a piece mold (both plaster of paris), and the third a gelatin mold; all reproduce the original clay or wax...soup
(Encyclopedia)soup, liquid food in which different kinds of solid food have been cooked, e.g., meat, fish, fowl, vegetables, cereals, or fruit. Many soups are peculiar to certain localities, e.g., the pot-au-feu of...jelly and jam
(Encyclopedia)jelly and jam, gelatinous, sweet food prepared by preserving fresh fruits. Since most fresh fruits contain about 80% water and from 10% to 15% sugar, they are subject to fermentation. They may be pres...collagen
(Encyclopedia)collagen kŏlˈəjən [key], any of a group of proteins found in skin, ligaments, tendons, bone and cartilage, and other connective tissue. Cells called fibroblasts form the various fibers in connecti...Graham, Thomas
(Encyclopedia)Graham, Thomas, 1805–69, Scottish chemist, best known for research in diffusion in both gases and liquids that led to his formulation of Graham's law. His discovery that certain substances (e.g., gl...veal
(Encyclopedia)veal, flesh of a calf from two to three months old weighing usually less than 300 lb (135 kg). The locomotion of the veal calves is often restricted, and they are fed a real or synthetic milk that is ...sauce
(Encyclopedia)sauce, seasoning or flavoring composition, usually in liquid or semiliquid form, used as an appetizing accompaniment for meat, fish, vegetables, and desserts. Sauces, an important feature of quality c...Browse by Subject
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