Definition of Gelatinise

1. Verb. Become gelatinous or change into a jelly. "The starch gelatinized when it was heated"

Exact synonyms: Gelatinize
Generic synonyms: Change
Related verbs: Gelatinize
Derivative terms: Gelatin



2. Verb. Convert into gelatinous form or jelly. "Hot water will gelatinize starch"
Exact synonyms: Gelatinize
Generic synonyms: Alter, Change, Modify
Related verbs: Gelatinize
Derivative terms: Gelatin

Definition of Gelatinise

1. Verb. (alternative spelling of gelatinize) ¹

¹ Source: wiktionary.com

Medical Definition of Gelatinise

1. 1. To convert into gelatin. 2. To become gelatinous. Synonym: gelate. (05 Mar 2000)

Gelatinise Pictures

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Lexicographical Neighbors of Gelatinise

gelatinase
gelatinases
gelatinate
gelatinated
gelatinates
gelatinating
gelatination
gelatinations
gelatine
gelatinelike
gelatines
gelating
gelatiniferous
gelatiniform
gelatinisation
gelatinise (current term)
gelatinised
gelatinises
gelatinising
gelatinization
gelatinizations
gelatinize
gelatinized
gelatinizes
gelatinizing
gelatinlike
gelatinoid
gelatinous
gelatinous ascites
gelatinous infiltration

Literary usage of Gelatinise

Below you will find example usage of this term as found in modern and/or classical literature:

1. A Dictionary of Chemistry and the Allied Branches of Other Sciences by Henry Watts (1869)
"... chloride incompletely, and the liquid does not gelatinise.—Strong sulphuric acid dissolves the chloride, at ordinary or slightly elevated temperatures, ..."

2. Journal of the Society of Arts by Society of Arts (Great Britain) (1871)
"If they are mixed in a dilute state hey will not gelatinise at once, in these glasses are ome specimens of this gelatinous product that has been ..."

3. The Chemical News and Journal of Industrial Science (1864)
"When heated in ач open vessel a ring of insoluble silica is apt to form ш ound the margin of the liquid, .ind this may soon cause the whole to gelatinise. ..."

4. Chemistry, Inorganic and Organic: With Experiments and a Comparison of by Charles Loudon Bloxam (1867)
"The characteristic properties of gelatine are the tendency of its solution to gelatinise on cooling, and the formation of an insoluble compound with tannic ..."

5. A Text-book of the Science of Brewing by Edward Ralph Moritz, George Harris Morris (1891)
"But when material is under-vegetated, and when, in consequence, the starch is stubborn to gelatinise, the tendency to yield either starch, or what may be ..."

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