Questions tagged [gel]
A gel is a semi-solid that can have properties ranging from soft and weak to hard and tough. Gels are defined as a substantially dilute cross-linked system, which exhibits no flow when in the steady-state.
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Why does pectin/agar jelly taste sweet, if they stay solid at 36.5 °C, entrapping sugar?
When we eat pectin jelly(fruit jelly) or agar jelly, they taste sweet.
This should imply that sugar entrapped in gel network is somehow exposed and dissolved to saliva.
However, pectin and agar gel ...
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What is this gel byproduct of acetylsalicylic acid recrystallization?
I did a very simple acetylsalicylic acid synthesis from salicylic acid and acetic anhydride (with phosphoric acid as a catalyst). After rinsing, filtering and drying the product I dissolved it in ...
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Can Seaweed Be a Thermoplastic?
I was on the Internet, and I saw this post. This post shows a photo of thermoplastic seaweed, which I thought was impossible. `
BTW, if you're wondering what the difference is between a thermoset and ...
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Silica gel reheating (orange)
I am a non-chemist looking for some advice! I am an archaeologist and am currently using moisture-indicating silica gel (orange) to dry out some metal finds from our excavations. I have reheated ...
