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gelatin
A yellowish animal protein, derived from collagen and obtained by treating animal hides and bones with acid or alkali and boiling them. Gelatin dissolves in hot water to form a sol (see colloid) which sets to a gel on cooling. It is used in jellies, soups, and other foods, capsules for pharmaceuticals, photographic emulsion, lithography, and plastics.
Related category
• BIOCHEMISTRY
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