gelatinized sentence in Hindi
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- If heated too quickly, the steam in the outer layers of the kernel can reach high pressures and rupture the hull before the starch in the center of the kernel can fully gelatinize, leading to partially popped kernels with hard centers.
- The cap cuticle is an ixotrichoderm a layer of gelatinized tissue where the distal portion of the filamentous hyphae are different lengths and the hyphae themselves are arranged perpendicular to the surface; this layer of gelatinous hyphae is between 100 and 250 �m thick.
- Within the genus " Gliophorus ", it is classified in the section " Glutinosae ", a grouping of species characterized by having bright colors, decurrent gills, and a gelatinized adnate to somewhat decurrent attachment to the stipe.
- Viewed in deposit, such as with a spore print, the cap cuticle is between 75 and 180 �m thick, and consists of a dense layer of thin-walled, interwoven, and slightly gelatinized hyphae that are 2 5 �m in diameter.
- If your home e-mail address is starting to get a few too many unwelcome, unsolicitied junk e-letters, using a free-mail virtual address to do such things as register with sites online is a way to cut the gelatinized meat byproducts.
- The cap cuticle is made of gelatinized, interwoven hyphae arranged more or less parallel to the cap surface ( a form known as " ixocutis " ); the thin-walled, threadlike hyphae of this layer are 2.5 7.3 ?m wide.
- Spjut ) that grow mostly on shrubs, is distinguished by a thin membranous pliable cortex ( an outer skin-like layer composed of gelatinized hyphal cells ) that expands as the thallus imbibes moisture, usually from fog, and shrinks upon drying ( as fog dissipates ).
- On the other hand, Stern says, " if you really, really want to drive your gourmet friends insane, which I often do, make anything with Jell-O . . . . Anything gelatinized is guaranteed to surprise if not shock your guests ."
- Korean-style cookers ( 0.8 kg to 0.9 kg cooking pressure ) typically gelatinize rice starches more completely than Japanese-style cookers ( 0.4 kg to 0.6 kg cooking pressure ) resulting in a more glutinous and marginally more nutritious cooked rice.
- It was not until 1884 that Paul Vieille tamed guncotton into a successful progressive smokeless gunpowder called Poudre B . Later on, in 1891, James Dewar and Frederick Augustus Abel also managed to transform gelatinized guncotton into a safe mixture, called cordite because it could be extruded into long thin cords before being dried.
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