|Browse All Terms|
|Beginning With||By Language|
|A B C D E F G H I J K L M N O P Q R S T U V W X Y Z :: All||
A lyophilic colloid that has coagulated to a rigid or jelly-like solid. It is used for the electrophoretic separation of nucleic acids or proteins, and for encapsulation.
Publication Source: Food and Agricultural Organization of the United Nations (FAO)
Publication Date: 1999
Do you have a term that should be included in the glossary?
Submit a term for review