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McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.



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.


The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.
References in periodicals archive ?
The zoo is welcoming new jellies at its Living Coast exhibit -- the luminescent, bell-shaped moon jellies, which can grow to the size of dinner plates.
A tally of stomach studies indicates at least 69 species offish eat jellies as more than a random snack.
"We make fruit jellies of course and vegetable ones.
The researchers collected its eggs and grew them into jellies in their lab.
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Then, after being encouraged by friends and family, she sent a jar of her Plantation Cottage Jellies to Waitrose for their tasters to try.
To grab even more attention, cross-merchandise spreaders and small spoons with your pepper jellies by tying them to the necks of the jars with ribbons.
Because sugar increases pectin's ability to jell, it affects the texture and consistency of jellies and jams as they cool and set.
The zoos fringed jellies have a green, pink or purple cast because algae thrive inside of them.
Complex marine creatures called comb jellies should replace brainless, gutless, simple sponges at the base of the evolutionary tree of animal life, a new report asserts.
Jeghert trifle Youwillneedtwosugarfreestrawberry jellies, 100 grams of chopped trawberries and one small pot of low fat strawberry yoghurt Make up the jelly according to the pack instructions.