Lexic.us

¹ Source: wiktionary.com

Definition of Jellying

1. jelly [v] - See also: jelly

Lexicographical Neighbors of Jellying

Literary usage of Jellying

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

1. The Works of William Hewson, F. R. S. by William Hewson, George Gulliver (1846)
"But the blood in the first cup was considerably the latest in jellying; for at the end of twenty-five minutes a large quantity was still fluid under the ..."

2. Laboratory Manual in General Microbiology by Dept. of Bacteriology and Public Health, Michigan, Michigan State University, East Lansing Agricultural College, Dept. of Bacteriology and Hygiene (1916)
"... stock are formed and the jellying power of the resultant solution is not destroyed. The term gelatin is derived from the Latin verb gelare, to congeal, ..."

3. Soaps and Proteins: Their Colloid Chemistry in Theory and Practice by Martin Fischer, George D. McLaughlin, Marian Osgood Hooker (1921)
"After such jellying has occurred, the lower phase is qualitatively similar to the upper phase but different in quantitative composition. ..."

4. Industrial Chemistry: A Manual for the Student and Manufacturer by Allen Rogers (1920)
"... with relatively little exposure to heat, less of the fluid disintegration products of the stock are formed, and the jellying power is therefore greater. ..."

5. Twenty Lessons in Domestic Science: A Condensed Home Study Course by Marian Cole Fisher (1916)
"The piquant delicacy of the fruit flavor is destroyed by cooking too long with the sugar, and with a very acid juice the jellying property is destroyed by ..."

6. An Introduction to Science by Bertha May Clark (1915)
"A little phosphoric acid added to the liquid mass causes jellying, but it gives to the jelly a sharp almost puckery taste and is very injurious to the ..."

7. Pharmacology and Therapeutics for Students and Practitioners of Medicine by Horatio Charles Wood (1916)
"Among other ferments which destroy this jellying power are the digestive ferments, ... Whether or not the loss of jellying power brought about by prolonged ..."

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