| The American Heritage® Dictionary of the English Language: Fourth Edition. 2000. |
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| gelatin |
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| SYLLABICATION: | gel·a·tin |
| PRONUNCIATION: |  j l  -tn |
| VARIANT FORMS: | also gel·a·tine |
| NOUN: | 1a. A colorless or slightly yellow, transparent, brittle protein formed by boiling the specially prepared skin, bones, and connective tissue of animals and used in foods, drugs, and photographic film. b. Any of various similar substances. 2. A jelly made with gelatin, used as a dessert or salad base. 3. A thin sheet made of colored gelatin used in theatrical lighting. Also called gel. | | ETYMOLOGY: | French gélatine, from Italian gelatina, diminutive of gelata, jelly, from feminine past participle of gelare, to freeze, from Latin gel re. See gel- in Appendix I.
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| The American Heritage® Dictionary of the English Language, Fourth Edition. Copyright © 2000 by Houghton Mifflin Company. Published by the Houghton Mifflin Company. All rights reserved. |
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