Microscopically, it has gelatinised hyphal ends in the pileipellis.
2.
However, they are still viscous and not yet gelatinised.
3.
A version of tagliatelle la carbonara, cut from gelatinised chicken stock instead of pasta dough, was technically puzzling.
4.
Sorghum has a high gelatinisation temperature and is added to a mash cooker to gelatinise the starch before adding to the mash tun.
5.
In 1882, the Explosives Company at Stowmarket patented an improved formulation of nitrated cotton gelatinised by ether-alcohol with nitrates of potassium and barium.
6.
Some cereals have a higher gelatinisation temperature than the standard mashing temperatures and must be cooked in a cereal cooker to gelatinise the starch before adding to the mash.
7.
The cap cuticle is a cutis ( characterised by hyphae that run parallel to the cap surface ) of long-celled, 2 3 ?m diameter, gelatinised hyphae.
8.
The spores are typically 7.5 9 by 7.5 9 cap cuticle consists of a 130 220 �m wide, strongly gelatinised suprapellis ( upper layer ) and a dense, non-gelatinised subpellis ( lower layer ).
9.
The spores are typically 7.5 9 by 7.5 9 cap cuticle consists of a 130 220 �m wide, strongly gelatinised suprapellis ( upper layer ) and a dense, non-gelatinised subpellis ( lower layer ).
10.
In 1891 the Russians tasked the chemist Mendeleev with finding a suitable propellant, he created nitrocellulose gelatinised by ether-alcohol, which produced more nitrogen and more uniform colloidal structure than the French use of nitro-cottons in Poudre B . He called it pyrocollodion.
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