GEL

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GEL

ISO 4217 code for the Georgian lari. It was introduced in 1995, replacing the kupon lari, which had replaced the Soviet ruble and was suffering from hyperinflation. The lari is a floating currency.
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References in periodicals archive ?
These results suggested the varying size and rate of protein aggregation may induce the difference in the gel strength between normal and PSE-like actomyosin.
Smaller micelles increase cheese dry matter production, without affecting the cheese gel strength. Although, influence of CMS on cheese yield should be further investigated, these findings provide new insights into the combined effects of small micelles and higher fat, lactose, CN and [kappa]-CN contents on cheese production, suggesting that the selection of smaller CN micelles would aid in optimizing cheese production.
Therefore, compared with the gel characteristics at 32[degrees]C, the lower the temperature is, the longer the gelling time is and the lower the gel strength is.
Daliri, "Chitosan-modified nanoclay-poly(AMPS) nanocomposite hydrogels with improved gel strength," Polymer International, vol.
Its gel strengths suspend solids and prevent sticking, reducing loss circulation problems.
On the basis of gelling capacity, viscosity, gel strength, and spreadability results, formulations Ft1, Ft4, Fg1, and Fg4 showed optimum results within the desired range.
It is revealed that the surface charges variation of the imogolite nanotubes may reflect the gel strength of the imogolite hydrogel.
However, from prior experience, the gel strength of the surimi would be expected to increase from 400 to 600 points if dewatered to a standard moisture content of 75% (Reppond and Babbitt, 1997).
Gel strength is qualitatively characterized using the "Sydansk scale," which is coded by integers from zero to ten.