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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.



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.


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


References in periodicals archive ?
Humorous plays on words, shrewd turns of phrase, oxymorons, and paradoxes: there are enough literary techniques employed in The Lemon Jell-O Syndrome to delight any word lover.
Hence, Jell-O salad represents the paradox of women's lives, one in which new household conveniences in the postwar era became burdened by gendered ideologies that demanded that women spend time in the kitchen.
The 1960s found Jell-O promoted as a light dessert, with the advertising slogan, "There's always room for Jell-O.
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That Jell-O was to be spoken of in hushed tones--like divorce or cancer--was not shocking to me at that age.
The JELL-O pudding ice cream flavors will be offered at all Cold Stone locations nationwide from June 3 to July 28, 2009.
Through activities in this book, such as growing sugar crystals, creating a model of Earth's crust with Jell-o and pie crust, and observing how the layers of a Snickers bar resemble the layers in a piece of shale, children learn the principles of earth science.
While we all have enjoyed a Jell-O salad or dessert, there is much more to the Jell-O saga than the average consumer knows.
An analogy of the coating layer is Jell-O: remember all those potlucks where a Jell-O dish featured fruit suspended in green gelatin?
David Greenglass: Julius cut a Jell-O box in two jagged halves.
At lunch, I slurped up a big spoonful of Jell-O and gagged.
With strobes, dancing, and the occasional Jell-O wrestling match, Disco System may not look tike an affront to the dead.