Search results
Results from the WOW.Com Content Network
Bloom is a test used to measure the strength of a gel, most commonly gelatin.The test was originally developed and patented in 1925 by Oscar T. Bloom. [1] The test determines the weight in grams needed by a specified plunger (normally with a diameter of 0.5 inch) to depress the surface of the gel by 4 mm without breaking it at a specified temperature. [2]
Gelatin absorbs 5–10 times its weight in water to form a gel. [3] The gel formed by gelatin can be melted by reheating, and it has an increasing viscosity under stress (thixotropic). [3] The upper melting point of gelatin is below human body temperature, a factor that is important for mouthfeel of foods produced with gelatin. [5]
In polymer chemistry, the gel point is an abrupt change in the viscosity of a solution containing polymerizable components. At the gel point, a solution undergoes gelation, as reflected in a loss in fluidity. After the monomer/polymer solution has passed the gel point, internal stress builds up in the gel phase, which can lead to volume shrinkage.
At that point in the reaction, which is defined as gel point, the system loses fluidity and viscosity becomes very large. The onset of gelation, or gel point, is accompanied by a sudden increase in viscosity. [3] This "infinite" sized polymer is called the gel or network, which does not dissolve in the solvent, but can swell in it. [4]
Principle of a group-contribution method. The Joback method is a group-contribution method.These kinds of methods use basic structural information of a chemical molecule, like a list of simple functional groups, add parameters to these functional groups, and calculate thermophysical and transport properties as a function of the sum of group parameters.
The melting point (or, rarely, liquefaction point) of a substance is the temperature at which it changes state from solid to liquid. At the melting point the solid and liquid phase exist in equilibrium. The melting point of a substance depends on pressure and is usually specified at a standard pressure such as 1 atmosphere or 100 kPa.
Since fish gelatin melts at a lower temperature than the gelatins of other meats, fish aspic is more delicate and melts more readily in the mouth. Most fish stocks usually do not maintain a molded shape with their natural gelatin alone, so additional gelatin is added. [12] Vegetables have no natural gelatin. [14]
A melting-point apparatus is a scientific instrument used to determine the melting point of a substance. Some types of melting-point apparatuses include the Thiele tube , Fisher-Johns apparatus, Gallenkamp (Electronic) melting-point apparatus and automatic melting-point apparatus.