Jelly

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jelly

[′jel·ē]
(geology)

Jelly

 

a dessert prepared with fruit or berry juices, as well as with wine, milk, and other liquids. It is made by boiling the liquid with sugar (about 60 percent) and adding small quanti-ties (0.5 to 2.5 percent) of substances, such as pectin and gelatin, that give the dish a jelly-like consistency after it has cooled. Jelly must be pasteurized for prolonged preservation. Jelly-like dishes prepared with meat, tripe, game, or fish are called studeri, kholodets, orzalivnoe.


Jelly

 

any one of the structuralized (semisolid) systems consisting of high-molecular-weight substances and low-molecular-weight liquids. Jellies are characterized by an absence of fluidity and by an ability to retain their shape, strength, and elasticity. These properties derive from the three-dimensional network of macromolecules that permeates the jelly and is held together by intermolecular forces and chemical bonds of various types. The two ways by which jellies can be formed are the gelation of mobile and viscous liquids and the swelling of solid polymers in the proper liquid media. Jellies are typically amorphous, homogeneous systems; the nodes of the three-dimensional networks sometimes contain minute crystalline regions (crystallites). Homogeneous jellies and nonstructured solutions of polymers can separate into different phases with the formation of condensation disperse structures, frequently referred to as heterogeneous jellies. Jelly formation is common in the technological processes for making plastics, rubbers, chemical fibers, and food products; it is also widespread in organic nature.

REFERENCES

Voiutskii, S. S. Kurs kolloidnoi khimii, 2nd ed. Moscow, 1975. Page 481.
Papkov, S. P. Studneobraznoe sostoianie polimerov. Moscow, 1974.

L. A. SHITS

References in periodicals archive ?
Thus, this study aimed to carry out isolation and characterization of cells from bovine Wharton's jelly retrieved from umbilical cord collected during calving and to test their ability to produce blastocysts and pregnancies by NT.
Human umbilical cord Wharton's jelly stem cells undergo enhanced chondrogenic differentiation when grown on nanofibrous scaffolds and in a sequential two-stage culture medium environment.
We performed a study to isolate MSCs residing in the human placental decidua basalis (PDB-MSCs) Wharton's Jelly (WJ-MSCs) amniotic membrane (AM-MSCs) and characterize in reference to their morphology surface phenotypes and differentiation potential in vitro in order to obtain an alternative source of MSC for BM-MSC for therapeutic clinical applications.
Other investigators have seen the presence of the vessels as a complication, and discarded [the vessels] before recovering the remaining Wharton's Jelly.
The researchers suggest that Wharton's jelly might be a reservoir of the primitive stem calls that form soon after the egg is fertilized.
Our results show that Wharton's jelly cells are easily attainable and can be expanded in vitro, maintained in culture, and induced to differentiate into neural cells," the report states.
The umbilical cord was focally deficient of Wharton's jelly and showed stricture and mild torsion adjacent to the abdominal insertion site.
In six of the cases of marked funisitis, acute and chronic inflammatory infiltrates were observed in one or more vessels and in the Wharton's jelly (Figure 1); all these cords were positive for T.
Mesenchymal stem cells derived from Wharton's Jelly of the umbilical cord: biological properties and emerging clinical applications.
AuxoCell Laboratories' primary research focus is to develop the therapeutic potential of the primitive stem cells found in the Wharton's Jelly of the human umbilical cord.
The study shows that the cells originating from the tissues surrounding the blood vessels of the human umbilical cord, also known as Wharton's jelly, outperformed the current gold standard for stem cell therapies for repairing damage to heart muscles, after an induced heart attack when injected directly into the affected area.