gelatin

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gel·a·tin

also gel·a·tine  (jĕl′ə-tn)
n.
1.
a. A colorless or slightly yellow, transparent, brittle protein formed by boiling the specially prepared skin, bones, and connective tissue of animals and used in foods, drugs, and photographic film.
b. Any of various similar substances.
2. A jelly made with gelatin, used as a dessert or salad base.
3. A thin sheet made of colored gelatin used in theatrical lighting. Also called gel.

[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.]

gel•a•tin

or gel•a•tine

(ˈdʒɛl ə tn)

n.
1. a nearly transparent, glutinous substance, obtained by boiling the bones, ligaments, etc., of animals, and used in making jellies, glues, and the like.
2. any of various similar substances, as vegetable gelatin.
3. a preparation or product in which such a substance is the essential constituent.
4. an edible jelly made of this substance.
5. Also called gel, gel′atin slide`. a thin sheet of translucent, colored gelatin for placing over a stage light to obtain lighting effects.
[1790–1800; < French gélatine < Medieval Latin gelātina < Latin gelātus, past participle of gelāre to freeze]

gel·a·tin

(jĕl′ə-tn)
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.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.gelatin - a colorless water-soluble glutinous protein obtained from animal tissues such as bone and skingelatin - a colorless water-soluble glutinous protein obtained from animal tissues such as bone and skin
albuminoid, scleroprotein - a simple protein found in horny and cartilaginous tissues and in the lens of the eye
2.gelatin - an edible jelly (sweet or pungent) made with gelatin and used as a dessert or salad base or a coating for foods
dainty, goody, kickshaw, treat, delicacy - something considered choice to eat
calf's-foot jelly - a savory jelly made with gelatin obtained by boiling calves' feet
gelatin dessert - jellied dessert made with gelatin and fruit juice or water
aspic - savory jelly based on fish or meat stock used as a mold for meats or vegetables
3.gelatin - a thin translucent membrane used over stage lights for color effects
membrane - a thin pliable sheet of material
Translations

gelatin

gelatine [ˈdʒelətiːn] Ngelatina f

gelatin(e)

nGelatine f

gel·a·tin

n. gelatina.

gelatin

n gelatina
References in periodicals archive ?
colicells harbouring the recombinant plasmids pQ E441 12% SDS-PAGE resolved a predominant band of 16kDa corresponding to the recombinant 16kDa (His 16) protein (Fig.
Address: PO Box E441 Kingston ACT 2604 te1(02)62851877 fax(02)62822249 phil.
This journal is available from Australian Library and Information Association, PO Box E441, Queen Victoria Terrace, ACT 2600, Australia.