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Bloom is a test used to measure the strength of a gel, most commonly gelatin.The test was originally developed and patented in 1925 by Oscar T. Bloom. [1] The test determines the weight in grams needed by a specified plunger (normally with a diameter of 0.5 inch) to depress the surface of the gel by 4 mm without breaking it at a specified temperature. [2]
Gelatin absorbs 5–10 times its weight in water to form a gel. [3] The gel formed by gelatin can be melted by reheating, and it has an increasing viscosity under stress (thixotropic). [3] The upper melting point of gelatin is below human body temperature, a factor that is important for mouthfeel of foods produced with gelatin. [5]
Several different ingredients can be used to form the base of a suppository: cocoa butter or a similar substitute, polyethylene glycol, hydrogels, and glycerinated gelatin. The type of material used depends on the type of suppository, the type of drug, and the conditions in which the suppository will be stored. [4]
For example, the melting point of silicon at ambient pressure (0.1 MPa) is 1415 °C, but at pressures in excess of 10 GPa it decreases to 1000 °C. [13] Melting points are often used to characterize organic and inorganic compounds and to ascertain their purity. The melting point of a pure substance is always higher and has a smaller range than ...
The Joback method, often named Joback–Reid method, predicts eleven important and commonly used pure component thermodynamic properties from molecular structure only. It is named after Kevin G. Joback in 1984 [1] and developed it further with Robert C. Reid. [2] The Joback method is an extension of the Lydersen method [3] and uses very similar groups, formulas, and parameters for the three ...
Fondant icing, also commonly just called fondant (/ ˈ f ɒ n d ən t /, French: ⓘ; French for 'melting'), is an icing used to decorate or sculpt cakes and pastries. It is made from sugar, water, gelatin, vegetable oil or shortening, and glycerol. [1]
The Gmelin rare earths handbook lists 1522 °C and 1550 °C as two melting points given in the literature, the most recent reference [Handbook on the chemistry and physics of rare earths, vol.12 (1989)] is given with 1529 °C.
Agar exhibits a phenomenon known as hysteresis whereby, when mixed with water, it solidifies and forms a gel below about 32–42 °C (305–315 K; 90–108 °F), which is called the gel point, and melts above 85 °C (358 K; 185 °F), which is the melting point. [29]