They separated the collagen from the bone, gelatinized it, dried it and weighed it.
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So it makes sense, then, that the Boston area's new bastion for the gelatinized treat is a Japanese restaurant.
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We thought it might be something that had once been turkey but gelatinized into something an astronaut might take to the moon.
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On the plate, "whimsically ebullient blue umami" translates to a shellfish course: grilled local abalone garnished with abalone liver, roasted garlic, egg "jam," oyster-scented cream and a tangy gelatinized mignonette sauce.
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New England newspaper Our Paper, Massachusetts Reformatory published an article from the London Lancet extolling the benefits of coffee jelly in 20163, writing that readers who face digestive disturbances from hot coffee should try out the gelatinized form.
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We frequently hosts chefs from around the world in the MUNCHIES Kitchen, where they often go full soigné and turn out Michelin star-worthy dishes like pine nut semifreddo sprinkled with pine bud extract and gelatinized pig's blood with rhubarb foam.
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I had a new standard for xiao long bao, soup dumplings steamed with a cube of gelatinized broth inside and chopstick-pierced and -pinched by the topknot to suck out the broth: They had to be as succulent as the ones I'd sampled at Top Shanghai on No. 3 Road.
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When the gelatinized roux is refrigerated it apparently also contributes to slightly greater rise during baking.
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The starches in parboiled rice become gelatinized, then retrograded after cooling. Through gelatinization, amylose molecules leach out of the starch granule network and diffuse into the surrounding aqueous medium outside the granules which, when fully hydrated are at maximum viscosity. The parboiled rice kernels should be translucent when wholly gelatinized. Cooling brings retrogradation whereby amylose molecules re-associate with each other and form a tightly packed structure.
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Less obvious sources of wheat could be gelatinized starch, hydrolyzed vegetable protein, modified food starch, modified starch, natural flavoring, soy sauce, soy bean paste, hoisin sauce, starch, vegetable gum, specifically beta-glucan, vegetable starch.
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Any former omphalina with amyloid spores goes into another genus. These genera include Mycena, Myxomphalia, Pseudoarmillariella, Xeromphalina, etc. No true Omphalina has gelatinized or slimy tissues or brightly colored pigments. Neither do they have cystidia.
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The cap cuticle is made of gelatinized, interwoven hyphae arranged more or less parallel to the cap surface (a form known as ixocutis); the thin-walled, threadlike hyphae of this layer are 2.5–7.3 μm wide.
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She weighed about 6 kg (13 lbs). The pressurized cabin on Sputnik 2 was padded and allowed enough room for Laika to lie down or stand. An air regeneration system provided oxygen; food and water were dispensed in a gelatinized form.
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The starch granules are able to retain the water and expand due to gelatinization. The water and heat break the glycosidic linkages between amylopectin and amylose strands, allowing a new gel matrix to form via hydrogen bonds which aid in water retention. The moisture that gets trapped in between the gel matrix is responsible for the fluffy interior of the fry. The gelatinized starch molecules move towards the surface of the fries "forming a thick layer of gelatinised starch" and this layer of pre-gelatinized starch will turn into the crispy exterior after the potato cuts are fried for a second time.
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The hymenophoral tissue is bilaterally divergent, and contains gelatinized layers. The cap cuticle is arranged in a trichodermial palisade (erect, roughly parallel chains of closely packed cells) consisting of short cylindrical or sac-like, thick- walled cells with brown contents. The hyphae lack clamp connections.
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It also has uses in traditional medicine. As a cash crop, it is primarily exported as a powder that may be raw, or processed further by the supplement industry: gelatinized or made into an extract. Its Spanish and Quechua names include maca-maca, maino, ayak chichira, and ayak willku.
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The spores are 8–12 by 6.5–9 µm, broadly ellipsoid to ellipsoid, ornamented with warts and ridges that do not form a reticulum, prominences up to 0.8 µm high, hyaline, and amyloid. The cap cuticle is an ixocutis—with the hyphae embedded in a slimy or gelatinized layer.
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As water is heated with starch granules, gelatinization occurs, involving an endothermic reaction. The initiation of gelatinization is called the T-onset. T-peak is the position where the endothermic reaction occurs at the maximum. T-conclusion is when all the starch granules are fully gelatinized and the curve remains stable.
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Many flavors of instant pudding are produced. Sugar, a flavoring agent, and thickeners are primary ingredients. Instant chocolate pudding mix is manufactured using cocoa. A key ingredient in instant pudding is gelatinized starch, a dried instant starch that readily absorbs liquids, which causes the pudding to gel when mixed with milk.
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It was not until 1884 that Paul Vieille tamed guncotton into a successful progressive smokeless gunpowder called Poudre B. Later on, in 1891, James Dewar and Frederick Augustus Abel also managed to transform gelatinized guncotton into a safe mixture, called cordite because it could be extruded into long thin cords before being dried.
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Beneath the cuticle layer is a zone 54–65 µm thick, made of very loosely entwined, thin-walled hyphae, 2–3 µm in thickness, with clamps at the septa. Below this is a zone 208–221 µm in thickness, in which the densely compacted hyphae, 3–8 µm in diameter, have swollen, gelatinized walls, and often more or less a vertical orientation. This in turn is followed by a layer 520 µm in thickness, formed of loosely interwoven hyphae, 2–8 µm in width, some of which have thin walls with clamps at the septa, whilst others have somewhat thickened gelatinized walls. The flesh of the cap has a layer of upright hyphae bending into a lower layer of interwoven hyphae with diameters of 2.5–8 µm.
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The cap cuticle is up to 168 μm thick, and consists of thin-walled interwoven hyphae that are 2–5.3 μm diameter, and gelatinized. Clamp connections are present in the hyphae of this species—these are short branches connecting one cell to the previous cell to allow passage of the products of nuclear division.
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These hyphae are 3.5–8.4 µm in diameter, smooth, but have irregularly thickened walls. The cap cuticle is an ixocutis—a gelatinized layer of hyphae lying parallel to the cap surface. The hyphae comprising this layer are 2.8–6.4 µm in diameter, smooth, and thin-walled. They are covered with scattered, short pouch-like outgrowths.
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Japewiella species are crust lichens that grow on bark. They are characterized by their biatorine apothecia, thick-walled, simple ascospores, eight-spored asci with a conspicuous masse axiale (similar to asci found in members of genus Lecidella). They have a well-developed excipulum (a saucer-shaped rim around the hymenium) comprising branched and anastomosing, gelatinized hyphae.
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This deflection is measured as viscosity in torque over time vs. temperature and recorded on the computer. The viscoamylograph provides the audience with the beginning of gelatinization, gelatinization maximum, gelatinization temperature, viscosity during holding, and viscosity at the end of cooling. Differential scanning calorimetry (DSC) is another method industries use to examine properties of gelatinized starch.
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Cinereomyces is a genus of resupinate (crust-like) fungi in the family Gelatoporiaceae. The genus was circumscribed by Swiss mycologist Walter Jülich in 1981. Species in the genus have a gray pore surface except for a whitish margin, and skeletal hyphae with gelatinized walls. , Index Fungorum accepts two species of Cinereomyces: the type, C. lindbladii, and C. dilutabilis.
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Other types of processing increase resistant starch content. If cooking includes excess water, the starch is gelatinized and becomes more digestible. However, if these starch gels are then cooled, they can form starch crystals resistant to digestive enzymes (Type RS3 or retrograded resistant starch), such as those occurring in cooked and cooled cereals or potatoes (e.g., potato salad).
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Also, the peridium (the outer layer of the spore-bearing organ) is sometimes short-lasting (evanescent). Columella (the central, sterile part of the sporangium) may be absent or present, the hymenia are not gelatinized, and are formed in locules. Basidia are club-shaped (clavate), with two or four sterigmata, sometimes with accompanying cheilocystidia (cystidia on the edges of gills).
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The spore print of E. frostii is olive brown. The spores are thick walled, smooth, and spindle shaped, with dimensions of 11–15 by 4–5 µm. Longer spores up to 18 µm long may also be present. The cap cuticle, or pileipellis, is made of a tangled layer of gelatinized hyphae that are 3–6 µm wide.
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During the second frying process (approximately 180 °C), the remaining water on the surface of the cuts will evaporate and the gelatinized starch molecules that collected towards the potato surface are cooked again, forming the crispy exterior. The golden-brown color of the fry will develop when the amino acids and glucose on the exterior participate in a Maillard browning reaction.
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There are no cheilocystidia nor pleurocystidia on the gills (cystidia on the edge and face of gills, respectively). The cuticle is a trichoderm observed on not weathered specimens, or a cutis with suberect to cylindrical hyphae (5–12 µm diameter), terminal cells fusoid, membrane thin-walled, not gelatinized, with blue-brownish pigment in the cytoplasm. Clamp connections are present in the hyphae.
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The cap cuticle comprises filamentous, gelatinized hyphae with a diameter of 2.6–5.0 μm. The mycelium has a pink tinge. The distinctive colour of the cap and pores make it hard to confuse with other species. Often found in similar habitats is S. variegatus, though this species has a granular cap and dark olive pores, which are smaller and not decurrent.
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The cheilocystidia are abundant, small, roughly spherical to club-shaped cells, with dimensions of 15–40 by 10–28 μm. The cap cuticle is between 75 and 180 μm thick, and consists of a dense layer of thin-walled, interwoven, and slightly gelatinized hyphae that are 2–5 μm in diameter. Clamp connections are present in the hyphae of this species.
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The bases of the basidia have clamp connections—short branches connecting one cell to the previous cell to allow passage of the products of nuclear division. The cap cuticle comprises a layer of densely interwoven, sightly gelatinized, filamentous hyphae that are 3–8 µm in diameter. The stem tissue is made of sparse, thin, longitudinally oriented hyphae measuring 294 by 39 µm.
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They have dimensions of 43–86 by 10–24 µm, with walls that are pale brown to translucent, and up to 3 µm thick. Cystidia on the gill edge (cheilocystidia) are roughly the same morphologically, but shorter. The cap cuticle comprises a layer of radially arranged gelatinized hyphae measuring 1–4 µm in diameter. Clamp connections are present in the hyphae.
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Buckram is available in many colors. Buckram is a stiff cotton (occasionally linen or horse hair) cloth with a loose weave, often muslin. The fabric is soaked in a sizing agent such as wheat starch paste, glue (such as PVA glue), or pyroxylin (gelatinized nitrocellulose, developed around 1910), then dried. When rewetted or warmed, it can be shaped to create durable firm fabric for book covers, hats, and elements of clothing.
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Crassisporium is a burn-inhabiting agaric fungal genus that colonizes forest fire and campfire sites on ground and charred woody debris in Europe, north Africa and western North America. The small brownish fruitbodies have broadly attached lamellae bordered by cheilocystidia and there is an absence of pleurocystidia and chrysocystidia. Spores are thick-walled, brown, smooth, and have a germ pore. The cap surface (pileipellis) is neither gelatinized nor cellular.
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Gliophorus versicolor is a species of agaric fungus in the family Hygrophoraceae. Found in New Zealand, it was described as new to science in 1973 by mycologist Egon Horak. Within the genus Gliophorus, it is classified in the section Glutinosae, a grouping of species characterized by having bright colors, decurrent gills, and a gelatinized subhymenium. Fruit bodies have hemispherical to convex caps typically measuring , although some have been recorded up to .
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There are no cystidia on the gill faces or edges. The cap cuticle is an ixotrichoderm—a layer of gelatinized tissue where the distal portion of the filamentous hyphae are different lengths and the hyphae themselves are arranged perpendicular to the surface; this layer of gelatinous hyphae is between 100 and 250 µm thick. Clamp connections are present in the hyphae of the cuticle and the gill tissue.
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Spores are roughly spherical and translucentThe spore print of A. bisporigera, like most Amanita, is white. The spores are roughly spherical, thin-walled, hyaline (translucent), amyloid, and measure 7.8–9.6 by 7.0–9.0 μm. The cap cuticle is made of partially gelatinized, filamentous interwoven hyphae, 2–6 μm in diameter. The tissue of the gill is bilateral, meaning it diverges from the center of the gill to its outer edge.
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This means that HPP does not destroy vitamins, maintaining the nutritional value of the food. High hydrostatic pressure can affect muscle tissues by increasing the rate of lipid oxidation, which in turn leads to poor flavor and decreased health benefits.Additionally, there are some compounds present in foods that are subject to change during the treatment process. For example, carbohydrates are gelatinized by an increase in pressure instead of increasing the temperature during the treatment process.
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Garri is a creamy-white, granular flour with a slightly sour, fermented flavor from fermented, gelatinized fresh cassava tubers. Garri soakings is a delicacy that costs less than US$1 in Nigeria, Cameroon, Congo, Ghana and other parts of Africa, where cassava is cultivated. One can simply soak garri in cold water, add a bit of sugar and roasted groundnut (peanut) to taste, and add evaporated milk if one desires. Garri soakings prepared with coconut water are also popular.
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P. semilanceata does not have pleurocystidia (cystidia on the gill face). The cap cuticle is up to 90 μm thick, and is made of a tissue layer called an ixocutis—a gelatinized layer of hyphae lying parallel to the cap surface. The hyphae comprising the ixocutis are cylindrical, hyaline, and 1–3.5 μm wide. Immediately under the cap cuticle is the subpellis, made of hyphae that are 4–12 μm wide with yellowish-brown encrusted walls.
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The tissue comprising the tube is hyaline, and made of divergent to nearly parallel hyphae that are 3–5 μm wide. The pileipellis is a tissue type known as an ixotrichodermium (made of interwoven gelatinized hyphae); it stains brown in KOH, and is made of hyphae that are 4–5 μm wide. The stipe cuticle is made of clusters of cystidia similar to those found in the hymenium. Clamp connections are absent in the hyphae of S. pungens.
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It is traditionally cooked and eaten in various forms, such as rolled into balls, mixed with boiling water to form a glue-like paste (papeda), or as a pancake. Sago is often produced commercially in the form of "pearls" (small rounded starch aggregates, partly gelatinized by heating). Sago pearls can be boiled with water or milk and sugar to make a sweet sago pudding. Sago pearls are similar in appearance to the pearled starches of other origin, e.g.
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Small, opaque pearl tapioca before soaking Processing of the cassava flour into tapioca pearls requires the intermediate step of a product called tapioca grit. Tapioca grit is dried cassava flour that is partially gelatinized so that it looks like flakes or irregularly-shaped granules. In contrast, making starch pearls uses a different process of roasting. To form the pearls, the tapioca grit can be cut or extruded into the shape of pearls, either small (3mm) or large (6-8mm).
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Salt is often added to starch-based products to enhance flavor and functionality, as it can increase the gelatinization temperature of tapioca starch as well as delay the retrogradation of the gels formed upon cooling. Cations, particularly Na+ and Ca2+, can interact electrostatically with the oxygen atoms in the glucose molecule of the starch polymer. This interaction induces an antiplasticizing effect and increases competition for available water, increasing the glass transition temperature of the gelatinized molecule.
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The zinc chloride used in making vulcanized fibre swelled and gelatinized the cellulose. The fibre swelling explains why paper filters cannot be used to filter zinc chloride solutions. It is also the reason why a number of paper plies were used to build up to the desired vulcanized fibre thickness, rather treating a single paperboard thickness. For instance, the practice was to use 8 paper plies of 4 mm thickness each, as opposed to a single paperboard ply of 32 mm.
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The cap cuticle of young specimens is made of a tissue type known an ixotrichoderm, which contains gelatinized hyphae of different lengths arranged in roughly parallel fashion. As the mushroom matures, the cap cuticle gradually becomes an ixolattice—characterized by branching, entangled, gelatinous hyphae. The basidia (the spore-bearing cells) are four-spored, and measure 45–52 by 9–10.5 µm. The pleurocystidia (cystidia on the gill face) are abundant, and relatively long—between 60–140 µm long by 6–14 µm thick.
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Prior to the actual brewing of the liquor, another small batch of grain is prepared to produce the "seed mash" (, jiǔmǔ). Seed mash is produced by soaking and acidifying glutinous rice and other grains, then steaming them on frames or screens for several minutes. This cooks the grains and converts their starch into a gelatinized form that is more easily utilized by the starter culture. The inoculation temperature of the steamed grains is tightly controlled as it alters the flavor character.
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The spores are roughly spherical, 8–12 μm in diameter, thin-walled, and nonamyloid (that is, not absorbing iodine stain in Melzer's reagent). The pileipellis (cap cuticle) is composed of filamentous interwoven hyphae, 2–7 μm diameter, gelatinized. The spore-bearing cells, the basidia, are 36–52 by 4–13 μm, 4–sterigmate, without clamps. The volva is largely made of filamentous hyphae, 2–8 μm diameter, inflated cells broadly elliptic, elliptical, fusiform, to clavate, 40–85 by 10–35 μm, mostly terminal.
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Its main ingredient is soft and smooth silken tofu, or its variant the yellowish egg tofu, braised with chicken, meat or seafood, sprinkled with chopped leeks. It is mildly flavoured with garlic, ginger and onion, seasoned with small amount of soy sauce, salt and pepper. The colour of the sauce is whitish due to minimal addition of soy sauce. This white sauce is thickened using batter of tapioca powder or maize powder; resulting in a thick, slightly runny, gelatinized white sauce.
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The spores are elliptical, smooth, and have dimensions of 7–9 by 5–8 μm. They are hyaline (translucent), and amyloid, meaning that they absorb the iodine stain in Melzer's reagent. The spore-bearing cells, the basidia, are up to 35–43 μm long by 4–12 μm, and each have four sterigmata, extensions that hold the spores. The outer layer, or cuticle of the cap (known technically as the pileipellis) is made of filamentous interwoven gelatinized hyphae, with diameters between 3 and 7 μm.
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The spores have an apical germ pore. The basidia (spore-bearing cells) are four-spored, hyaline (translucent), and measure 22–35 by 7–10 μm. There are abundant cystidia that form a sterile band on the edges of the gills (cheilocystidia); these cystidia are smooth, inflated, and fusoid-ventricose (enlarged in the middle and tapered toward both ends) with an sharp tip, and measure 25–30 by 6–9 μm. The cap cuticle (an ixocutis) is made of a layer of roughly horizontal, gelatinized, wavy, hyaline hyphae that are 0.8–5.5 μm in diameter.
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The low levels of readily digestible starch (5 percent) and high levels of slowly digested starch make lentils of potential value to people with diabetes. The remaining 65% of the starch is a resistant starch classified as RS1.Kawaljit Singh Sandhu, Seung-Taik Lim Digestibility of legume starches as influenced by their physical and structural properties Elsevier, 16 March 2007 A minimum of 10% in starch from lentils escapes digestion and absorption in the small intestine (therefore called "resistant starch"). Additional resistant starch is synthesized from gelatinized starch, during cooling, after lentils are cooked.
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A wooden spatula removes the fruit and scrapes away the white pith of the yuzu, leaving only the zest. The fruit is then stuffed with a filling which can range from plain mochiko flour to a traditional blend of mochiko, shōyu, and other spices. The reserved top of the fruit is placed back in as a cap, and the whole thing is steamed repeatedly until the fruit is shiny and brown and the mochi has fully gelatinized. The longer the product is stored, the harder the texture will become.
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Entering the structure, they discover a complex interior with elevators and various bizarre rooms. They soon find a gelatinized Green encased in a cotton candy-like cocoon and are spotted by a klown, who shoots popcorn at them from a large gun. The couple flees, pursued by the klown and another one who uses a living balloon dog to chase after them. Narrowly escaping, Mike and Debbie travel to the police station to report the incident to Debbie's ex-boyfriend, Deputy Dave Hanson, and his curmudgeonly partner, Deputy Curtis Mooney.
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She fends off the creatures, but another group of klowns arrives and traps her in a giant balloon. Mike, Dave, and the Terenzis witness Debbie's capture and give chase, following the klowns to an amusement park, and the relocated circus tent. Journeying through a funhouse leading to the klowns' lair, the Terenzi brothers become separated and meet two female-looking klowns. After Dave and Mike witness a klown using a crazy straw to drink gelatinized townspeople blood, they rescue Debbie and flee into a maze full of tricks and traps.
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The 10th-century Kitab al-Tabikh, the earliest known Arabic cookbook, contains a recipe for a fish aspic called . It was made by boiling several large fish heads with vinegar, parsley, cassia, whole onions, rue, black pepper, ginger, spikenard, galangal, clove, coriander seeds and long pepper. It is colored with saffron enough to add a "radiant red". The cooked fish heads were removed from the vinegar cooking liquid along with the seasonings, and only the tongues and lips were returned to steep in the liquid until it cooled and gelatinized.
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Cheaper cuts of meat with connective tissue and lean muscle fibers are suitable for stewing, and produce tastier stews than those using expensive cuts, as long slow cooking softens connective tissue without toughening the muscle. Slow cooking leaves gelatinized tissue in the meat, so that it may be advantageous to start with a richer liquid. The low temperature of slow-cooking makes it almost impossible to burn; even food that has been cooked too long. However, some meats and most vegetables become nearly tasteless or "raggy" if over-cooked.
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The cheilocystidia (cystidia found on the edge of the gill) are 15–45 by 10–30 μm, ellipsoid to club-shaped, and abundant. The cap cuticle is up to 165 μm thick, and is made of interwoven to radial hyphae, 2.5–8 μm diameter, which is slightly to strongly gelatinized. The universal veil on the cap consists of mainly roughly spherical to ellipsoid but also club-shaped and elongated cells, up to 75 by 40 μm, arranged in short, terminal chains and relatively sparse hyphae, measuring 3–7.5 μm in diameter.
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Poudre B was the first practical smokeless gunpowder created in 1884. It was perfected between 1882 and 1884 at "Laboratoire Central des Poudres et Salpêtres" in Paris, France. Originally called "Poudre V" from the name of the inventor, Paul Vieille, it was arbitrarily renamed "Poudre B" (short for poudre blanche—white powder, as distinguished from black powder) to distract German espionage.Davis, Tenney L. The Chemistry of Powder & Explosives (1943) pages 289–292 "Poudre B" is made from 68.2% insoluble nitrocellulose, 29.8% soluble nitrocellulose gelatinized with ether and 2% paraffin.
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Kue rangi topped with thick brown sugar. This cake is made from a mixture of tapioca starch, which is called by Betawi people as sago flour, with grated coconut flesh, salt, mixed with water as a batter and poured upon a special metal mold and baked on a small stove. Compared to similarly-shaped coconut kue pancong, kue rangi has a more drier texture. Kue rangi is served with a spread of liquid brown sugar or coconut sugar sauce thickened with a little starch, thus it has a thick, slightly runny, gelatinized sweet brown sauce.
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Tons of raw sago are imported each year into Malaysia to support the keropok lekor industry. In 1805, two captured crew members of the shipwrecked schooner Betsey were kept alive until their escape from an undetermined island on a diet of sago.Australian Shipwrecks - vol1 1622-1850, Charles Bateson, AH and AW Reed, Sydney, 1972, p40 Pearl sago Any starch can be pearled by heating and stirring small aggregates of moist starch, producing partly gelatinized dry kernels which swell but remain intact on boiling. Pearl sago closely resembles pearl tapioca.
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In many flies, the larval stage is long and adults may have a short life. Most dipteran larvae develop in protected environments; many are aquatic and others are found in moist places such as carrion, fruit, vegetable matter, fungi and, in the case of parasitic species, inside their hosts. They tend to have thin cuticles and become desiccated if exposed to the air. Apart from the Brachycera, most dipteran larvae have sclerotinised head capsules, which may be reduced to remnant mouth hooks; the Brachycera, however, have soft, gelatinized head capsules from which the sclerites are reduced or missing.
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The flesh of the cap is composed of highly interwoven hyphae measuring 7.4–11.1 µm wide that are hyaline in water, gelatinized and hyaline in KOH, and regularly septate. The stipitipellis (stem cuticle) is a trichodermial palisade of cylindrical elements with inflated terminal cells. The terminal cells project 30.4–63 µm, and they are cylindrical to club- shaped, occasionally with an abrupt tapering point. The flesh of the stem is made of densely interwoven hyphae that are 4.9–7.2 µm wide, with spirally arranged, faint golden encrusting pigments that can be seen in KOH, Melzer's reagent, and water.
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The lateral stratum hyphae are 4.4–8.4 µm wide, hyaline, gelatinized in a dilute solution of potassium hydroxide (KOH), and regularly septate. The cap cuticle is a densely interwoven trichodermial palisade (an erect, roughly parallel chains of closely packed cells) of cylindrical elements with inflated terminal cells. The terminal cells are 23.5–51.9 by 9.4–16.8 µm, inamyloid, cylindrical to club-shaped, interwoven, and concentrated on the squamules. The marginal appendiculae are composed of wefts of interwoven inflated hyphae, some with faint golden spirally arranged encrusting pigments that are evident when mounted in water, KOH, and Melzer's reagent.
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Abel patented this process in 1865, when the second Austrian guncotton factory exploded. After the Stowmarket factory exploded in 1871, Waltham Abbey began production of guncotton for torpedo and mine warheads.Sharpe, Philip B. Complete Guide to Handloading 3rd Edition (1953) Funk & Wagnalls pp. 141–144 Sir James Dewar developed the cordite explosive in 1889. In 1884, Paul Vieille invented a smokeless powder called Poudre B (short for poudre blanche—white powder, as distinguished from black powder)Davis, Tenney L. The Chemistry of Powder & Explosives (1943) pages 289–292 made from 68.2% insoluble nitrocellulose, 29.8% soluble nitrocellusose gelatinized with ether and 2% paraffin.
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Retrogradation is a reaction that takes place when the amylose and amylopectin chains in cooked, gelatinized starch realign themselves as the cooked starch cools. When native starch is heated and dissolved in water, the crystalline structure of amylose and amylopectin molecules is lost and they hydrate to form a viscous solution. If the viscous solution is cooled or left at lower temperature for a long enough period, the linear molecules, amylose, and linear parts of amylopectin molecules retrograde and rearrange themselves again to a more crystalline structure. The linear chains place themselves parallel and form hydrogen bridges.
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The bulkheads were braced to each other by longitudinal girders placed around their circumferences. The airship's outer skin was of cotton doped with a mixture of reflective materials intended to protect the gas bags within from radiation, both ultraviolet (which would damage them) and infrared (which might cause them to overheat). The gas cells were made by a new method pioneered by Goodyear using multiple layers of gelatinized latex rather than the previous goldbeater's skins. In 1931 the Zeppelin Company purchased of duralumin salvaged from the wreckage of the October 1930 crash of the British airship R101.
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The shape of the cap of the young fruit body ranges from a half sphere to convex, later becoming broadly convex to flat or shallowly depressed, with a diameter of . The edge of the cap is curved inward, although as it ages it can uncurl and turn upward. In moist conditions, the cap surface is sticky as a result of its cuticle, which is made of gelatinized hyphae. If the fruit body has dried out after a rain, the cap is especially shiny, sometimes appearing finely areolate (having a pattern of block-like areas similar to cracked, dried mud).
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During the process of cooking legume seeds, the starches in the seed are gelatinized, allowing the soluble parts of the seed to leach out into the cooking water. More material can be extracted from the seeds, if both the cooking temperature and pressure are increased, as well as extending the cooking period. Whipped aquafaba Once the legumes are cooked and filtered out, the water-soluble part left is aquafaba. Comparing the final composition of a cooked seed with a raw seed shows that under normal cooking conditions, approximately 5% of the initial dry weight has been transferred to the cooking water.
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Cortinarius violaceus has a convex (becoming broadly convex, umbonate or flat) cap of 3.5–15 cm (–6 in) across with an incurved margin. In colour, it is a dark violet to blue-black, and is covered in fine, downy scales. This layer on the cap is known as the pileipellis, which is either classified as a trichoderm—parallel hyphae running perpendicular to the surface and forming a layer 6–22 µm wide—or rarely an ixocutis, a layer of gelatinized hyphae 2–11 µm wide. The cap surface, unlike that of many other Cortinarius species, is neither sticky nor slimy, though it is occasionally greasy.
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German-Swiss chemist Christian Friedrich Schönbein created the explosive substance nitrocellulose, or "guncotton", in 1846 by treating cotton fibers with a nitric acid and sulphuric acid mixture. However, guncotton proved to be too fast burning for direct use in firearms and artillery ammunition. French chemist Paul Vieille then followed the findings of Schönbein in 1882–84 and, after much trial and error, succeeded in transforming guncotton into a colloidal substance by gelatinizing it in an alcohol-ether mixture which he then stabilized with amyl alcohol. He then used roller presses to transform this gelatinized colloidal substance into extremely thin sheets which, after drying, were cut up into small flakes.
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In 1882, the Explosives Company at Stowmarket patented an improved formulation of nitrated cotton gelatinised by ether-alcohol with nitrates of potassium and barium. These propellants were suitable for shotguns but not rifles,Hogg, Oliver F. G. Artillery: Its Origin, Heyday and Decline (1969) because rifling results in resistance to a smooth expansion of the gas, which is reduced in smoothbore shotguns. An extruded stick powder In 1884, Paul Vieille invented a smokeless powder called Poudre B (short for poudre blanche—white powder, as distinguished from black powder) made from 68.2% insoluble nitrocellulose, 29.8% soluble nitrocellulose gelatinized with ether and 2% paraffin. This was adopted for the Lebel rifle.
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They have a brownish-yellow wall greater than 1 μm thick and a broad apical germ pore with an acute hilar appendix at the base (a region where the spore was once attached to the sterigma). The basidia (spore-bearing cells in the hymenium) are four-spored, hyaline (translucent), and measure 32–44 by 8–12 μm. The cap cuticle is made of a layer 130–150 μm thick, with hyaline, thin-walled gelatinized hyphae measuring 1.5–4 μm broad. The hypodermium (the tissue layer directly under the pileipellis) is made of thin-walled, hyaline hyphae, 2.5–8 μm broad, with a brownish incrusting pigment.
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Although this species lacks cells called pleurocystidia (large sterile cells found on the gill face in some mushrooms), it contains abundant cheilocystidia (large sterile cells found on the gill edge) that are 27.2–48 by 4.8–8 µm in size. Clamp connections are present in the hyphae. The outer cellular layer of the cap cuticle is made of bladder-shaped, thick-walled hyphae, each individually supported by a small stalk that extends down into a "gelatinized zone". Chlamydospores are asexual reproductive units made by some fungi that allow them to exist solely as mycelium, a process which helps them survive over periods unsuitable for growth; Rhodotus was shown experimentally to be capable of producing these structures in 1906.
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The pseudopodetia (upright stalk-like extensions of the thallus made of vegetative tissue) range from high, and are about 1 mm thick; they grow in dense clusters. Most pseudopodetia are either unbranched or forked into two branches, with the stalks curved so as to appear as if combed; less frequently, they are erect like pins, and up to tall. Some specimens are highly branched in the upper part of the pseudopodetia, causing them to bear some resemblance to P. robustus, although this morphology is uncommon. Internally, the pseudopodetia are solid when young, becoming hollow with age, and are composed of long, thin, highly gelatinized hyphae with narrow cavities about 0.5 μm wide.
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The species was reported as new to science by Greta Stevenson and G.M. Taylor in a 1964 publication, based on a specimen found in March, 1961. According to the 1986 arrangement of Pegler and Young, based largely on spore structure, Oudemansiella australis is classified in the section Oudemansiella of genus Oudemansiella, along with the species O. mucida, O. venesolamellata, and O. canarii. In a more recent classification proposed by Yang and colleagues, O. australis is in section Oudemansiella, which contains tropical to south temperate species, such as O. platensis, O. canarii and O. crassifolia. These species are characterised by having an ixotrichoderm cap cuticle, meaning it is made of gelatinized filamentous hyphae of different lengths arranged in roughly parallel fashion.
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This can be seen in the many advertisements that were placed in different publications at this time in history.Vulcanized Fibre Co. advertizements A special charterIndustries of Delaware: historical and descriptive review : cities, towns and business interests, institutions, manufacturing and commercial advantages was granted by the state of Delaware in 1873 until the Delaware corporation was finally incorporated on February 8, 1875 Laws of the state of Delaware, Volum 15 which now listed William Courtenay President and Clement B. Smyth Secretary. In 1884 Courtenay & Trull Co. N.Y. was merged into the Vulcanized Fibre Co.Courtenay & Trull Co. N.Y. was merged into the Vulcanized Fibre Co. which gave the company control over a new invention called by the trade name "Gelatinized Fibre". On December 4, 1901, during a merger and consolidation the Vulcanized Fibre Co.VULCANIZED FIBER COMPANY - MERGES INTO A NEW NAMEAMERICAN VULCANIZED FIBRE CO. changed its name to the "American Vulcanized Fiber Co." which was formed for the purpose of consolidating: Kartavert Mfg.
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