from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A colorless or slightly yellow, transparent, brittle protein formed by boiling the specially prepared skin, bones, and connective tissue of animals and used in foods, drugs, and photographic film.
- n. Any of various similar substances.
- n. A jelly made with gelatin, used as a dessert or salad base.
- n. A thin sheet made of colored gelatin used in theatrical lighting. Also called gel.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. a protein derived through partial hydrolysis of the collagen extracted from animal skin, bones, cartilage, ligaments, etc.
- n. an edible jelly made from this material
- n. a thin, translucent membrane used as a filter for photography or for theatrical lighting effects
from the GNU version of the Collaborative International Dictionary of English
- n. Animal jelly; glutinous material obtained from animal tissues by prolonged boiling. Specifically (Physiol. Chem.), a nitrogeneous colloid, not existing as such in the animal body, but formed by the hydrating action of boiling water on the collagen of various kinds of connective tissue (as tendons, bones, ligaments, etc.). Its distinguishing character is that of dissolving in hot water, and forming a jelly on cooling. It is an important ingredient of calf's-foot jelly, isinglass, glue, etc. It is used as food, but its nutritious qualities are of a low order.
from The Century Dictionary and Cyclopedia
- n. A concrete animal substance, transparent, hard, and tasteless, which swells without solution in cold water, dissolves in warm water and in acetic acid, and is insoluble in alcohol or ether.
- n. Also called gum-dynamite.
- Like gelatin; gelatinous.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. a thin translucent membrane used over stage lights for color effects
- n. a colorless water-soluble glutinous protein obtained from animal tissues such as bone and skin
- n. an edible jelly (sweet or pungent) made with gelatin and used as a dessert or salad base or a coating for foods
French gélatine, from Italian gelatina, diminutive of gelata, jelly, from feminine past participle of gelare, to freeze, from Latin gelāre; see gel- in Indo-European roots.(American Heritage® Dictionary of the English Language, Fourth Edition)
From French gélatine ("jelly, gel"), from Italian gelatina ("jelly, gel"), from gelare ("to freeze"), from Latin gelare ("to freeze"). (Wiktionary)