A product formed from skin, white connective tissue, or bone collagen. It is used as a protein food adjuvant, plasma substitute, hemostatic, suspending agent in pharmaceutical preparations, and in the manufacturing of capsules and suppositories.
A jellylike material obtained from boiling animal skin, ligaments, and bones.
A protein found in collagen which is soluble in water, used to make capsules for medicines.
A jellylike protein derived from connective tissues such as bones and ligaments and used as food, in medicinal preparations (e.g., suppositories, capsules), and as a medium for growing microorganisms; also called gel.
A jellylike substance formed when tendons, ligaments, etc., containing collagen (a protein) are boiled in water. Gelatin has been used in medicine as a source of protein in the treatment of malnutrition, in pharmacy for the manufacture of capsules and suppositories, and in bacteriology for preparing culture media.
This is derived from collagen, the chief constituent of connective tissue. It is a colourless, transparent substance which dissolves in boiling water, and on cooling sets into a jelly. Partially degraded gelatin is sometimes given as a plasma-substitute transfusion for short-term emergency treatment for patients in shock as a result of a severe blood or fluid loss from burns or septicaemia.
A derived protein obtained by the hydrolysis of collagen present in the connective tissues of the skin, bones, and joints of animals. It is used as a food, in the preparation of pharmaceuticals, and as a medium for culture of bacteria. It is unusual as an animal protein in that it is not a good source of essential amino acids.
“Gelatin” is a substance commonly used as a thickening agent in the preparation of cooked fruits, aspics, and jellies. It is typically sold in a powdered form and can be mixed with a liquid and then cooled to achieve a transparent, jelly-like consistency. Gelatin is comprised of purified protein that is obtained through the boiling of animal bones and tissues, or it can be derived from plant sources. The term can also be spelled “gelatine.”
A dish that can be sweet or savory, and is made by adding gelatin to a mixture to make it set when it cools. The dish is typically molded and retains the shape of the mold when served.
A film emulsion’s sensitivity is enhanced by incorporating a suspending material composed of silver bromides derived from cattle skin and mustard oil.