gelatin powder is gelatin that has been dried and broken up into individual grains.

gelatin sheets are made from dried sheets that have been dried in a flat sheet.

(sheets result in a clearer, more transparent final product than powder.)

If used correctly powdered gelatin with set after eight hours, but allow to set overnight (24 hours) for best results

The kosher gelatin in yoplait is beef derived so you should call the company of the product before you eat the food products and ask if its vegetarian.

Yes, just remelt it and mix it up again

Nope the ingredients are SUGAR, INVERT SUGAR, CORN SYRUP, MODIFIED CORN STARTCH, TARTARIC, CRITIC ACID, NATURAL AND ARTIFICAL FLAVORING, YELLOW 6, RED 40, YELLOW 5 AND BLUE 6

No! Pork is pork

If the pears were not in the gelatin it would be homogeneous, but since the pears are not uniformly distributed throughout the gelatin, it is considered heterogeneous. We are talking about visibility with the naked eye in regards to the classification, not taking the sample under a microscope.

Nick

no

Trident gum typically uses porcine-based gelatine which is derived from pig skin. This type of gelatine is the most common form used in commercial food products. It is a flavorless and odorless substance that can be used to bind thicken and stabilize food items. It is also used to give foods a glossy appearance. Other types of gelatine such as bovine-based gelatine may be used depending on the region but porcine-based gelatine is the most widely used.

Yes it does the paste feels like it and off the cover of the paste it says geltain

The speed of light through Jell-O.

Photons generated by a laser are exactly the same -- go at the same speed, etc. -- as photons of the same color from any other source.

There are two different paths a photon can take through Jell-O:

(1) Most colors of photons will go more or less straight through.

Since Jell-O is mostly water, those photons go at pretty close to the speed of light through water -- this is somewhat slower than the speed of light through a vacuum (often abbreviated as "the" speed of light, "c").

The refractive index of water is 1.33, meaning that light travels 1.33 times faster in a vacuum than it does in water.

In vacuum, light travels roughly 1 foot (0.3 meters) per nanosecond.

In water, light travels roughly 3/4 foot (0.2 meters) in the same nanosecond.

(2) Some colors of photons may take *much* longer.

Some flavors of Jell-O are fluorescent.

When you shine light on fluorescent Jell-O, the dye molecules absorb a few photons of *some* colors, and then a relatively long time later release photons (often of a different color).

After you turn off the lights, photons continue to trickle out for a relatively long time (a few microseconds are a long time for this sort of thing).

If you pulse the light on-off, the first batch of "fast" photons gets through very quickly, and then sometime later the "slow" photons trickle out.

Any good supermarket. Tesco sell them. Gelatine leaves can easily be substituted weight-for-weight with gelatine powder, which is sometimes easier to find.

According to this article it will last indefinitely if stored correctly. See Article here http://homecooking.about.com/od/specificfood/a/gelatintips.htm

Muslims are allowed to eat vegetarian gelatin or gelatin of only animals that are allowed per Islamic religion to eat. If the gelatin is of animals that are not allowed to eat, then it is forbidden, per religion, to be eaten by Muslims. The Muslim who eats the forbidden gelatin is sinful if he eats it intentionally and knowing that it is forbidden.

yes

bovine according to the company link http://www.advil.ca/content/faq/advil.asp

Gelatin is a clear, water-soluble substance obtained from animal bones, hooves and connective tissue; boiled until they reach a jelly-like consistency.

No

Gelatinization is the swelling and disruption of molecules in a starch granule when heated in water. It happens at around 55 to 85°C. Gelatinization results in loss of crystallinity or birefringence, irreversible swelling of the starch granule, increase of viscocity of solution, leaching of amylose from the starch granule, and a creating more clear solution.

always dissolve it in hot water. It will gel as it cools.

Gelatin is by definition made from animals, so it can't be vegan. However, Sweet & Sara marshmallows are made without gelatin, so they're vegan.

none really. non-vegan vitamins use gelatin so do marshmallows and other foods as a sort of thickener, not a suppliment.