gelatinises

Nigerian gari is a granular starchy food made from cassava (Manihoc esculenta) by acid fermentation of the grated pulp of the tuber followed by a dry-heat treatment (garification) which gelatinises, semi-dextrinises and dehydrates the pulp.

Chapter 6 1984

From the seeds of the _Pongamia glabra_, or _Galidupa arborea_, a honey brown and almost tasteless oil is procured, which is fluid at common temperatures, but gelatinises at 55 degrees.

The Commercial Products of the Vegetable Kingdom Considered in Their Various Uses to Man and in Their Relation to the Arts and Manufactures; Forming a Practical Treatise & Handbook of Reference for the Colonist, Manufacturer, Merchant, and Consumer, on the Cultivation, Preparation for Shipment, and Commercial Value, &c. of the Various Substances Obtained From Trees and Plants, Entering into the Husbandry of Tropical and Sub-tropical Regions, &c. P. L. Simmonds

The reason of this different behaviour of the mono - and disulphonic acids is mainly to be sought in their difference of solubility; the monosulphonic acids are not very soluble, and are only capable of giving solutions measuring 10° and 6° Bé, respectively, whereas the disulphonic acid yields an 18° Bé solution, in addition to which the much higher acidity of the latter quickly gelatinises the pelt.

Synthetic Tannins Georg Grasser