Gelation: meaning, definitions and examples
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gelation
[ dʒəˈleɪʃən ]
chemical process
Gelation is the process by which a liquid forms a gel, a semi-solid structure. This typically occurs as a result of the cooling or solidification of certain substances. It is a crucial concept in cooking, materials science, and pharmaceuticals.
Synonyms
coagulation, solidification, thickening.
Examples of usage
- The gelation of the sauce thickened it for the pasta.
- Researchers studied gelation in order to improve food texture.
- The process of gelation is essential in making jelly.
- Gelation occurs when proteins denature and form a network.
Translations
Translations of the word "gelation" in other languages:
🇵🇹 gelificação
🇮🇳 जेलेशन
🇩🇪 Gelierung
🇮🇩 gelasi
🇺🇦 гелева формація
🇵🇱 żelowanie
🇯🇵 ゲル化
🇫🇷 gélification
🇪🇸 gelificación
🇹🇷 jelasyon
🇰🇷 젤화
🇸🇦 تجليد
🇨🇿 gelace
🇸🇰 gelácia
🇨🇳 胶凝
🇸🇮 gelacija
🇮🇸 gellun
🇰🇿 гельдеу
🇬🇪 გელირება
🇦🇿 jelasyon
🇲🇽 gelación
Etymology
The word 'gelation' derives from the Latin word 'gelare', which means 'to freeze' or 'to congeal'. Its usage in English can be traced back to the early 20th century when it began to be applied in various scientific contexts, especially in chemistry and materials science. The term describes a specific phase transition where a sol (a liquid) transitions into a gel (a semi-solid). This phenomenon is crucial for understanding the behavior of colloids and polymers in both natural and synthetic processes. The study of gelation has significant implications in food technology, where the texture and consistency of products like jellies, sauces, and desserts are affected by this process. Over time, gelation has been researched extensively, leading to advancements in both industrial and culinary applications.