... with the properties of the embolic agents available to the interventional radiologist and have a basic understanding of which ones are appropriate to achieve specific clinical goals. embolization agents chemoembolization gelatin sponge permanent particles coils plugs autologous clot embolization and coils...

...Opening with the significance of making Jell-O at him in the author’s 1960s kosher household, shows how dispute of Jell-O, and the gelatin it contained, narrowed definition of what could be accepted as kosher among the Orthodox, generated a deep disagreement between Orthodox and Conservative Jews...

...This chapter explains how theories of gelatin and osmazome were eventually replaced by a more modern approach to the diet. It illustrates this change by comparing two very similar products that emerged over the space of just a decade: a substance called Osmazome Food, which...

... years ago. Their treatment was confined to nonionic networks. Agarose Chi parameter DNA gels Electron microscopy Fractional precipitation Gelatin Interaction parameter Kappa parameter Lamellar structure The term “gel” has been used in a wide variety of contexts, and there have been difficulties...

... Yiting heiligenschein edible optics gelatin salt isomalt fiber optics mizu shingen mochi Some time ago, I wrote about edible lasers. ¹ This time I’m looking at something less ambitious—edible optics. It occurred to me that the “candy glass” used in moviemaking in place of real glass...

...0 28 05 1992 Log tg (gel-time) for Paselli maltodextrins SA-6 and SA-2 increases linearly with temperature (T) and decreases linearly with log c (concentration). Mixed gels of these materials with gelatin show phase inversion from a gelatin-continuous network at low concentration...

..., but significant (200 mL) and rapid increase in plasma volume with changes in central venous pressure or stroke volume used to judge fluid responsiveness. Colloid fluids give a reliable increase in plasma volume to judge fluid responsiveness. Colloids albumin dextran gelatin hydroxyethyl starch hypovolaemia...

...This chapter describes the processes of gelation and spherification. Gelation involves the use of a gelling agent to solidify food by trapping molecules in time and space. Gelatin is the oldest of gelling agents and is a key ingredient in Jell-O that causes the liquid blend to solidify upon cooling...

...Gelatine is a well-known structural protein widely used in the daily life, as well as in the scientific and technological areas for the preparation of a great variety of composite materials. But in spite of its abundance and common use, gelatine presents itself as a complex biopolymer with a mixed...

...This chapter answers questions regarding the ingredients of vaccines. The CDC estimates that every year, about 200 people suffer severe allergic reactions to substances in vaccines. These substances include egg proteins, antibiotics, yeast proteins, and gelatin. the preservative in vaccines...

... nanoparticle with the appearance of silver ions on its surface, followed by the migration of silver ions in a gelatin matrix and their formation of silver nanoparticles at separate locations from the original nanoparticle. Reproduced with permission from Reference [ 15 ], copyright 1998 The Society...

... with less obvious relation to their natural origins. Examples include the modification of cellulose from tree pulp to produce cellophane sheets and rayon fibres, and the use of animal bones and skin to produce gelatin, which apart from its food use is still the main vehicle for photographic emulsions...