The unit of viscosity for a Gelatin solution, like any fluid, is typically expressed in pascal-seconds (Pa·s) in the SI system. Alternatively, it can also be represented in poise (P), where 1 P equals 0.1 Pa·s. In practical applications, especially in food science and biochemistry, viscosity may also be reported in centipoise (cP), where 1 cP equals 0.01 P.
Viscocity.
Hydrogen bonds hold the fibrillar collagens of gelatin in solution.
No its a colloid
No, gelatin is a colloid gel.
Hydrolysis is the decomposition of materials in water and usually involves strong acid or alkaline pH. In the case of gelatin (which is a protein) it is hydrolysed in alkaline solution with heat, so something like a few grams per litre of caustic soda will make a solution which decomposes gelatin when heated. The solution of decomposed gelatin is referred to as gelatin hydrolysate.
This is a mixture.
Gelatin in solution is amphoteric, capable of acting either as an acid or as a base.
Jello is not a solution; it is a colloid gel of small cells of a solution within a continuous but porous phase of gelatin.
GDU stands for gelatin digesting unit
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.
Gelatin is a colloid. It consists of protein molecules dispersed throughout a liquid medium, forming a stable mixture.
A unit rate is a ratio: it does not have a solution!