"Thicker" is not an adjective that makes sense in this context.
Glowing jello glows because of the quinine that absorbs light from the black light
Not in my experience
Substances that makes food thicker.
Nothing.
Based on (1) 3 oz box of Jello, 1 c boiling water, 1 c alcohol (I was using Pucker Sour Apple Schnapps and Amaretto) So 22 - 1 oz jello shots filled up to just slightly under the lip is a good number!
A thicker layer of keratin.
Something that makes soup thicker
makes the earth warmer.
compression
Two things happen: # The water in the jello evaporates. This is a slow process, but it leaves a thicker 'skin' on the exposed surfaces. Eventually you will end up with a hard slightly translucent mass that is much smaller. # The gelatin absorbs the flavors and smells in the refrigerator. You can end up with onion or fish flavored jello!
A good mascara.