CONJUGATION OF THE VERB TO GELATINISE
PRESENT
Present
I gelatinise
you gelatinise
he/she/it gelatinises
we gelatinise
you gelatinise
they gelatinise
Present continuous
I am gelatinising
you are gelatinising
he/she/it is gelatinising
we are gelatinising
you are gelatinising
they are gelatinising
Present perfect
I have gelatinised
you have gelatinised
he/she/it has gelatinised
we have gelatinised
you have gelatinised
they have gelatinised
Present perfect continuous
I have been gelatinising
you have been gelatinising
he/she/it has been gelatinising
we have been gelatinising
you have been gelatinising
they have been gelatinising
Present tense is used to refer to circumstances that exist at the present time or over a period that includes the present time. The
present perfect refers to past events, although it can be considered to denote primarily the resulting present situation rather than the events themselves.
PAST
Past
I gelatinised
you gelatinised
he/she/it gelatinised
we gelatinised
you gelatinised
they gelatinised
Past continuous
I was gelatinising
you were gelatinising
he/she/it was gelatinising
we were gelatinising
you were gelatinising
they were gelatinising
Past perfect
I had gelatinised
you had gelatinised
he/she/it had gelatinised
we had gelatinised
you had gelatinised
they had gelatinised
Past perfect continuous
I had been gelatinising
you had been gelatinising
he/she/it had been gelatinising
we had been gelatinising
you had been gelatinising
they had been gelatinising
Past tense forms express circumstances existing at some time in the past,
FUTURE
Future
I will gelatinise
you will gelatinise
he/she/it will gelatinise
we will gelatinise
you will gelatinise
they will gelatinise
Future continuous
I will be gelatinising
you will be gelatinising
he/she/it will be gelatinising
we will be gelatinising
you will be gelatinising
they will be gelatinising
Future perfect
I will have gelatinised
you will have gelatinised
he/she/it will have gelatinised
we will have gelatinised
you will have gelatinised
they will have gelatinised
Future perfect continuous
I will have been gelatinising
you will have been gelatinising
he/she/it will have been gelatinising
we will have been gelatinising
you will have been gelatinising
they will have been gelatinising
The
future is used to express circumstances that will occur at a later time.
CONDITIONAL
Conditional
I would gelatinise
you would gelatinise
he/she/it would gelatinise
we would gelatinise
you would gelatinise
they would gelatinise
Conditional continuous
I would be gelatinising
you would be gelatinising
he/she/it would be gelatinising
we would be gelatinising
you would be gelatinising
they would be gelatinising
Conditional perfect
I would have gelatinise
you would have gelatinise
he/she/it would have gelatinise
we would have gelatinise
you would have gelatinise
they would have gelatinise
Conditional perfect continuous
I would have been gelatinising
you would have been gelatinising
he/she/it would have been gelatinising
we would have been gelatinising
you would have been gelatinising
they would have been gelatinising
Conditional or "future-in-the-past" tense refers to hypothetical or possible actions.
IMPERATIVE
Imperative
you gelatinise
we let´s gelatinise
you gelatinise
The
imperative is used to form commands or requests.
NONFINITE VERB FORMS
Past participle
gelatinised
Present Participle
gelatinising
Infinitive shows the action beyond temporal perspective. The
present participle or gerund shows the action during the session. The
past participle shows the action after completion.
10 ENGLISH BOOKS RELATING TO «GELATINISE»
Discover the use of
gelatinise in the following bibliographical selection. Books relating to
gelatinise and brief extracts from same to provide context of its use in English literature.
When dry flour is added to hot liquid, the outer flour particles gelatinise and
become sticky and inside particles unable to gelatinise while the remain as dry
flour and lump formation takes place. This reduces gelatinisation as the starch
within ...
2
Chemistry Inorganic and Organic. With experiments and a ...
The characteristic properties of gelatine are the tendency of its solution to
gelatinise on cooling, and the formation of an insoluble compound with tannic
acid. The latter is the foundation of the art of tanning (p. 591), and the former is
turned to ...
Charles Loudon Bloxam, 1867
3
Chemistry, inorganic and organic
The characteristic properties of gelatine are the tendency of its solution to
gelatinise on cooling, and the formation of an insoluble compound with tannic
acid. The latter is the foundation of the art of tanning (p. 591), and the former is
turned to ...
Charles Loudon Bloxam, 1867
4
Together with Aieee Chemistry
(a) They do not gelatinise rapidly but they are unstable on the reversal of charge (
b) They do not gelatinise very easily and show the isoelectric point (c) They may
gelatinise very easily and show the isoelectric effect (d) They coagulate very ...
5
Race and Reconciliation in South Africa: A Multicultural ...
R. Scroggs, "Salvation History," in Pauline Theology, 212, points out the
importance of crucifixion language in Gelatinise: "The cross marks the separation
between this world and the new world of the church. In Gelatinise, at least, this is
the ...
William E. Van Vugt, G. Daan Cloete, 2000
6
Chemistry, Inorganic and Organic: With Experiments
They are then boiled with water till the solution is found to gelatinise firmly on
cooling, when it is rna off into another vessel, where it is kept warm to allow the
impurities to settle down, after which it is allowed to gelatinise in shallow woodct
...
Charles Loudon Bloxam, 1883
7
Bakery Food Manufacture and Quality: Water Control and Effects
During this part of the mixing stage, the hot water begins to gelatinise the starch
and the mixture forms a thick paste (a roux). Whole egg is then added gradually
to the roux and beaten after successive additions until a smooth depositable
paste ...
Stanley P. Cauvain, Linda S. Young, 2009
8
Principles of Human Nutrition
These starch granules gelatinise in part during baking and the glutinous matrix
coagulates to form bread with its characteristic structure. The degree of
gelatinisation of starch is very dependent on the moisture content and
temperature, and ...
To properly cook the starch the first dryers must necessarily be hot enough to
gelatinise the starch in the wet web. Dry heat will only dextrinise starch and not
gelatinise it. The preference tends to be towards cooked starch, as the 125
SIZING.
H. Hardman, E. J. Cole, 1960
10
The Soluble Ferments and Fermentation
with them double salts, which gelatinise more or less freely with water. Its
solutions in alkaline carbonates are mucilaginous and difficult to filter, while
when oxalate of ammonia is the solvent, the liquid remains perfectly fluid and
filters readily.
10 NEWS ITEMS WHICH INCLUDE THE TERM «GELATINISE»
Find out what the national and international press are talking about and how the term
gelatinise is used in the context of the following news items.
Pelleting offers solutions for new challenges in meat production
... of dietary proteins, but the available data suggests that moisture levels are not high enough to truly gelatinise a substantial quantity of starch. «All about feed, Jun 15»
Discover the Global renal biomarkers market trends, company …
On the basis of marker type, the market is segmented into Creatinine, Blood urea nitrogen (BUN), Cystatin C, Neutrophil gelatinise-associated ... «WhaTech, Jun 15»
Baking Club special: your baking questions answered
Not only that, but if there is too much evaporation, there will not be enough moisture to gelatinise the starch in the batter during baking and the ... «Telegraph.co.uk, Mar 14»
The power of Polenta
It's not exactly fast food though Traditionally it's mixed with water and then cooked for around forty five minutes to gelatinise the starch, ideally in ... «Foodepedia, Feb 14»
The taste of winter
"Paya is a very delicate dish and needs to cooked gently till all the connective tissues gelatinise," says Aditya Bal, chef and host of Bachelor's ... «Business Standard, Dec 13»
Pop sorghum feed solution
Ms Anstis said the theory behind the process was that it would gelatinise the starch in the grain to make it easier for the cow's rumen to digest. «Queensland Country Life, Jul 13»
On The Menu: Donostia cod cheeks; Chin Chin labs; Thermapen …
The size of a king scallop, they're cooked in a mix of their own juices and a glug of olive oil, until the mixture starts to gelatinise. The result ... «The Independent, Jun 12»
Cheap eats in Singapore
The accompanying boiled chicken is dunked in ice water to smooth its skin and gelatinise any oil. Chili crab: The national seafood dish of ... «Stuff.co.nz, Jun 12»
Review highlights uses of inulin in dairy products
“It appears that the competition for moisture is a determining factor as they may determine whether starch can gelatinise completely or inulin ... «DairyReporter.com, Jul 11»
Ravishing risotto
Amylase is a long, straight starch that does not gelatinise during cooking. Rice with high levels of amylase fluffs up with the grains separated ... «The Nelson Mail, May 11»
