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  2. Hydrogel - Wikipedia

    en.wikipedia.org/wiki/Hydrogel

    A hydrogel is a biphasic material, a mixture of porous and permeable solids and at least 10% of water or other interstitial fluid. [1] [2] The solid phase is a water insoluble three dimensional network of polymers, having absorbed a large amount of water or biological fluids.

  3. Topical gels - Wikipedia

    en.wikipedia.org/wiki/Topical_gels

    Hydrogels have a high water content, [7] with some hydrogels containing up to 90% water. [5] Active drugs and other substances dispersed as colloids or dissolved in water can be easily taken up by hydrogels. [5] Hydrogels are biocompatible. [5] [7] They also swell to a greater volume than organogels when in contact with water and other natural ...

  4. Gelatin - Wikipedia

    en.wikipedia.org/wiki/Gelatin

    Probably best known as a gelling agent in cooking, different types and grades of gelatin are used in a wide range of food and nonfood products. Common examples of foods that contain gelatin are gelatin desserts, trifles, aspic, marshmallows, candy corn, and confections such as Peeps, gummy bears, fruit snacks, and jelly babies. [34]

  5. Gel - Wikipedia

    en.wikipedia.org/wiki/Gel

    An upturned vial of hair gel Silica gel. A gel is a semi-solid that can have properties ranging from soft and weak to hard and tough. [1] [2] Gels are defined as a substantially dilute cross-linked system, which exhibits no flow when in the steady state, although the liquid phase may still diffuse through this system.

  6. Self-healing hydrogels - Wikipedia

    en.wikipedia.org/wiki/Self-healing_hydrogels

    Self-healing hydrogels are a specialized type of polymer hydrogel.A hydrogel is a macromolecular polymer gel constructed of a network of crosslinked polymer chains. Hydrogels are synthesized from hydrophilic monomers by either chain or step growth, along with a functional crosslinker to promote network formation.

  7. The Cancer Prevention Diet: 6 Smarts Tips From A Nutritionist On What To Eat And Why Here’s the full list of items that Patidar said she’s eliminated — and her replacements for them. 1.

  8. Thickening agent - Wikipedia

    en.wikipedia.org/wiki/Thickening_agent

    Potato starch slurry Roux. A thickening agent or thickener is a substance which can increase the viscosity of a liquid without substantially changing its other properties. Edible thickeners are commonly used to thicken sauces, soups, and puddings without altering their taste; thickeners are also used in paints, inks, explosives, and cosmetics.

  9. 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]