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Gelatine-based bio-nanocomposites

Francisco M. Fernandes, Margarita Darder, Ana I. Ruiz, Pilar Aranda, and Eduardo Ruiz-Hitzky

in Nanocomposites with Biodegradable Polymers: Synthesis, Properties, and Future Perspectives

Published in print:
2011
Published Online:
September 2011
ISBN:
9780199581924
eISBN:
9780191728853
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/acprof:oso/9780199581924.003.0009
Subject:
Physics, Condensed Matter Physics / Materials

Gelatine is a well-known structural protein widely used in the daily life, as well as in the scientific and technological areas for the preparation of a great variety of composite materials. But in ... More


Ingredients

Paul A. Offit and Charlotte A. Moser

in Vaccines and Your Child: Separating Fact from Fiction

Published in print:
2011
Published Online:
November 2015
ISBN:
9780231153072
eISBN:
9780231526715
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231153072.003.0003
Subject:
Public Health and Epidemiology, Public Health

This chapter answers questions regarding the ingredients of vaccines. The CDC estimates that every year, about 200 people suffer severe allergic reactions to substances in vaccines. These substances ... More


Spherification: Faux Caviar and Skinless Ravioli

César Vega and Pere Castells

in The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

Published in print:
2013
Published Online:
November 2015
ISBN:
9780231153454
eISBN:
9780231526920
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231153454.003.0005
Subject:
Sociology, Science, Technology and Environment

This chapter describes the processes of gelation and spherification. Gelation involves the use of a gelling agent to solidify food by trapping molecules in time and space. Gelatin is the oldest of ... More


The Great Jell-O Controversy

Roger Horowitz

in Kosher USA: How Coke Became Kosher and Other Tales of Modern Food

Published in print:
2016
Published Online:
September 2016
ISBN:
9780231158329
eISBN:
9780231540933
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231158329.003.0003
Subject:
History, American History: 20th Century

Opening with the significance of making Jell-O at him in the author’s 1960s kosher household, shows how dispute of Jell-O, and the gelatin it contained, narrowed definition of what could be accepted ... More


Stability of Ag and Metal Nanoparticles

Tadaaki Tani

in Silver Nanoparticles: From Silver Halide Photography to Plasmonics

Published in print:
2015
Published Online:
September 2015
ISBN:
9780198714606
eISBN:
9780191782862
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/acprof:oso/9780198714606.003.0007
Subject:
Physics, Condensed Matter Physics / Materials

The stability of Ag nanoparticles is described in this chapter by taking into account the following two conflicting facts. On the one hand, Ag nanoparticles are not regarded to be stable enough for ... More


Justus Liebig and the Rise of Nutritional Science

Tom Scott-Smith

in On an Empty Stomach: Two Hundred Years of Hunger Relief

Published in print:
2020
Published Online:
September 2020
ISBN:
9781501748653
eISBN:
9781501748677
Item type:
chapter
Publisher:
Cornell University Press
DOI:
10.7591/cornell/9781501748653.003.0003
Subject:
History, History of Science, Technology, and Medicine

This chapter explains how theories of gelatin and osmazome were eventually replaced by a more modern approach to the diet. It illustrates this change by comparing two very similar products that ... More


Critical Phenomena and Phase Transitions in Gels

Burak Erman and James E. Mark

in Structures and Properties of Rubberlike Networks

Published in print:
1997
Published Online:
November 2020
ISBN:
9780195082371
eISBN:
9780197560433
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/oso/9780195082371.003.0009
Subject:
Chemistry, Materials Chemistry

The term “gel” has been used in a wide variety of contexts, and there have been difficulties in reaching an all-inclusive, workable definition for it. Perhaps the simplest way to proceed is to list ... More


Renal medicine

Stevan R. Emmett, Nicola Hill, and Federico Dajas-Bailador

in Clinical Pharmacology for Prescribing

Published in print:
2019
Published Online:
November 2020
ISBN:
9780199694938
eISBN:
9780191918438
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/oso/9780199694938.003.0013
Subject:
Clinical Medicine and Allied Health, Pharmacology

The kidneys are of fundamental importance in the regu­lation of fluid and electrolytes, maintaining permissive extracellular fluid composition (salts and water), pH, and volume, while also ... More


Edible Optics

Stephen R. Wilk

in Sandbows and Black Lights: Reflections on Optics

Published in print:
2021
Published Online:
April 2021
ISBN:
9780197518571
eISBN:
9780197518595
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/oso/9780197518571.003.0025
Subject:
Physics, Atomic, Laser, and Optical Physics

What materials can be used to make optical elements – that are transparent and mostly homogeneous -- but which are also edible? Think of this as an exercise in optical engineering with a very odd ... More


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