gel strength
The strength of a gel or jelly (such as gelatin or
glue), often expressed as the weight in grams
required to force a plunger into a test sample
under specified conditions. The gel strength test
is based on the fact that a solution containing lo
or more of gelatin, when allowed to stand at a
temperature of approximately 50° F., will
form a firm jelly. If different glue solutions of
identical concentration are permitted to chill or
set, the quality of the glue will, in general,
correspond to the consistency of the jelly formed.
(185 )
![[CoOL]](/icons/sm_cool.gif){kind=icon}