gelation


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Related to gelation: gelation time

ge·la·tion

 (jĕ-lā′shən)
n.
1. Solidification by cooling or freezing.
2. The process of forming a gel.

[Latin gelātiō, gelātiōn-, from gelātus, past participle of gelāre, to freeze; see gel- in Indo-European roots.]

gelation

(dʒɪˈleɪʃən)
n
(General Physics) the act or process of freezing a liquid
[C19: from Latin gelātiō a freezing; see gelatine]

gelation

(dʒɪˈleɪʃən)
n
(Chemistry) the act or process of forming into a gel
[C20: from gel]

ge•la•tion1

(dʒɛˈleɪ ʃən, dʒə-)

n.
solidification by cold; freezing.
[1850–55; < Latin gelātiō=gelā(re) to freeze (see gelatin) + -tiō -tion]

ge•la•tion2

(dʒɛˈleɪ ʃən, dʒə-)

n.
the process of gelling.
[1910–15]
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References in periodicals archive ?
Two different strategies, physical blending and ionotropic gelation, were adopted to prepare binary or tertiary mixtures and nanoparticulate formulation, respectively.
Tenders are invited for Rotary Gelation Plant For Ac Traction Motor As Per Technical Specification No.
Scientists at Oregon State University examined the gelation behavior involved in mixing surimi and FPI at different ratios.
The study also focuses on riboflavin cross-linking and pH before, during and after gelation and directly correlated these findings to printability.
The gelling process of sodium alginate (SA) is usually achieved using bivalent cations in two different ways: the diffusion method and the internal gelation method [8].
The least gelation concentration was determined by the methods ofSathe and Salunkhe (1981) and Siddiq et al.
The organic surface treatment may accelerate or retard the initial cure process and gelation times.
Key statement: Disclosed is a process for producing a thermoplastic elastomer composition having a matrix phase comprising a polyamide and an ethylene/ vinyl alcohol copolymer and a disperse phase comprising a rubber composition, by which gelation by a reaction between a polyamide and an ethylene/vinyl alcohol copolymer can be inhibited and the dispersion of the rubber composition can be good.
Among the various techniques for producing microcapsules is the ionic gelation process that is simple and inexpensive.
Poor quality can also affect the UHT product shelf life, resulting in fat separation, sedimentation, gelation, off flavours and smell.
However, mixing different particles leads to agglomeration, resulting in gelation and speck formation.
The researchers tried in this research to increase raw strength of casting slow-burning materials by using specific additives and augmenting gelation in silicon nanoparticles.