i have never seen a Gelatin substance in my tuna packed in water in 40 years. I would read the contents to detect the ingredients the tuna was packed. If this does not answer your question I would call the manufacturer on the label. If there is no number on the label try looking for their number on the internet or contact another big brand tuna company. Bottom line is that I would be very suspicious of tuna that is suppose to be packed in water but actually is a gelatin substance.
cytoplasm that has a gelatin like substance 2/3 of it is water
Gelatin: a nearly transparent, faintly yellow, odorless, and almost tasteless glutinous substance obtained by boiling in water the ligaments, bones, skin, etc., of animals, and forming the basis of jellies, glues, and the like; an edible jelly made of this substance
Gelatin is a clear, water-soluble substance obtained from animal bones, hooves and connective tissue; boiled until they reach a jelly-like consistency.
Yes.
Gelatin form a gel when mixed with water.
A change in medium water to Gelatin would affect the rate of diffusion dramatically. The change from water to gelatin would slow down the rate of diffusion.
The boiling point of water will increase if gelatin will be added to the water. The reason for this is because gelatin adds to the concentration of the liquid resulting to higher boiling point.
It should be, a compact bouyant substance.
Canned corn, in a glass mason jar, if properly canned in a water bath or pressure canner does not require refrigeration until opened. Then it should be used within 4-5 days.
This substance is insoluble in water.
Blooming gelatin is just the process of soaking it in water before adding it to other ingredients - it helps the gelatin to dissolve evenly. To bloom gelatin leaves, place as many as you require in a bowl of cold water and leave for 4-5 minutes. Then remove the gelatin and place into the warm liquid which requires the gelling agent. To bloom gelatin powder, pour the gelatin onto the surface of a small cup of warm water. DO NOT STIR YET! Leave it for 5 minutes to soak and soften, then stir the liquid to combine the gelatin. (The purpose of not stirring immediately is because this can form lumps.)
Gelatin dissolves best in Hot or boiling water and if possible by using the double boiling method. In cold water Gelatin dissolves at a much slower pace and then reaches a point where it stops dissolving. In both cased constant stirring of the mixture is recommended.