When.com Web Search

Search results

  1. Results From The WOW.Com Content Network
  2. Gelatin - Wikipedia

    en.wikipedia.org/wiki/Gelatin

    Gelatin is used as a binder in match heads [39] and sandpaper. [40] Cosmetics may contain a non-gelling variant of gelatin under the name hydrolyzed collagen (hydrolysate). Gelatin was first used as an external surface sizing for paper in 1337 and continued as a dominant sizing agent of all European papers through the mid-nineteenth century. [41]

  3. Baker percentage - Wikipedia

    en.wikipedia.org/wiki/Baker_percentage

    The baker has determined how much a recipe's ingredients weigh, and uses uniform decimal weight units. All ingredient weights are divided by the flour weight to obtain a ratio, then the ratio is multiplied by 100% to yield the baker's percentage for that ingredient: Using a balance to measure a mass of flour.

  4. Ballistic gelatin - Wikipedia

    en.wikipedia.org/wiki/Ballistic_gelatin

    Ballistic gelatin is traditionally a solution of gelatin powder in water. Ballistic gelatin closely simulates the density and viscosity of human and animal muscle tissue, and is used as a standardized medium for testing the terminal performance of firearms ammunition. While ballistic gelatin does not model the tensile strength of muscles or the ...

  5. Gelatin dessert - Wikipedia

    en.wikipedia.org/wiki/Gelatin_dessert

    Agar is a popular gelatin substitute in quick jelly powder mix and prepared dessert gels that can be stored at room temperature. Compared to gelatin, agar preparations require a higher dissolving temperature, but the resulting gels congeal more quickly and remain solid at higher temperatures, 40 °C (104 °F), [ 14 ] as opposed to 15 °C (59 ...

  6. Carboxymethyl cellulose - Wikipedia

    en.wikipedia.org/wiki/Carboxymethyl_cellulose

    CMC's variable viscosity (high while cold, and low while hot) makes it useful in the preparation of cold foods and textures in beverages and edible gels. With a DS around 1.0, it can prevent dehydration and shrinkage of gelatin while also contributing to a more airy structure. In some foods, it can be used to control oil and moisture content. [14]

  7. Calcium alginate - Wikipedia

    en.wikipedia.org/wiki/Calcium_alginate

    Calcium alginate is a water-insoluble, gelatinous, cream-coloured substance that can be created through the addition of aqueous calcium chloride to aqueous sodium alginate.

  8. Donkey-hide gelatin - Wikipedia

    en.wikipedia.org/wiki/Donkey-hide_gelatin

    Donkey-hide gelatin or ass-hide glue (Latin: colla corii asini) is gelatin obtained from the skin of the donkey (Equus asinus) by soaking and stewing. It is used as an ingredient in the traditional medicine of China , [ 1 ] [ 2 ] where it is called ejiao ( simplified Chinese : 阿胶 ; traditional Chinese : 阿膠 ; pinyin : ējiāo ), meaning ...

  9. Specific leaf area - Wikipedia

    en.wikipedia.org/wiki/Specific_leaf_area

    Specific leaf area is a ratio indicating how much leaf area a plant builds with a given amount of leaf biomass: = where A is the area of a given leaf or all leaves of a plant, and M L is the dry mass of those leaves. Typical units are m 2 /kg or mm 2 /mg.