gelatine

We Brits call gelatine containing desserts and confectionery, "jelly" - and the fruit based conserves that you call "jelly" we call "jam" tomar-toes, tomate-toes ... let's call the whole thing off!

Gummi Bear Surprise Walter Jon Williams 2009

Coignet’s gold label gelatine, mixed with a more soluble product, such as Cox’s gelatine, for example, gives also excellent results.

Photographic Reproduction Processes Peter C. Duchochois

- I used powdered gelatine, which is not recommended by many chefs, but I haven't found any problems using it.

Archive 2005-05-01 Niki 2005

- I used powdered gelatine, which is not recommended by many chefs, but I haven't found any problems using it.

IMBB: Cranberry & Port Wine Jelly with Cream Niki 2005

In using the different brands of unsweetened and unflavored gelatines, the proportion of liquid to gelatine is usually similar. 1/2 ounce of this granulated gelatine, which is 1/2 of the amount usually put up in a package, will solidify 1 quart of liquid.

Woman's Institute Library of Cookery Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies

B. aquatilis sulcatus or B. prodigiosus -- upon the surface of the medium; or an equal depth of liquefied gelatine, which is then inoculated with the aerobic organism.

The Elements of Bacteriological Technique A Laboratory Guide for Medical, Dental, and Technical Students. Second Edition Rewritten and Enlarged.

The forms known as gelatine dynamite differ from blasting gelatine in containing certain proportions of wood-pulp and potassium nitrate, &c.

Nitro-Explosives: A Practical Treatise

-- These thin, flat flasks (to contain agar or gelatine, which is allowed to solidify in a layer on one side) are extremely useful on account of the large nutrient surface available for growth.

The Elements of Bacteriological Technique A Laboratory Guide for Medical, Dental, and Technical Students. Second Edition Rewritten and Enlarged.

The addition of alcohol to the bichromate bath — sometimes recommended to harden the film and allow it to stand a higher temperature, and to hasten the desiccation of the tissue — is objectionable, for the spirits tend to reduce the bichromate, which is transformed into the green salt, and, therefore, a partial or complete insolubilization of the gelatine is the result.

Photographic Reproduction Processes Peter C. Duchochois

To prevent the entire desiccation of the gelatine, which is the cause of the defect above alluded to, it is advisable to add glycerine to the washing water after the image is cleared.

Photographic Reproduction Processes Peter C. Duchochois