gel-, gela-, gelati-, gelatino-, geli-, gelo-

(Latin: to freeze; frosting; cold; then, to congeal, and finally: gelatin)

Later it came to mean "to congeal"; having to do with "congealing" or with "gelatin, a protein derived from the partial hydrolysis of animal skin, connective tissue, and bone".

Don't confuse words from this Latin element with those from Greek gelo-, geloto-, meaning "laugh, laughing, laughter".

gelatinize (verb), gelatinizes; gelatinizes; gelatinizing
To convert into a jelly-like mass: Susan stirred the mixture long enough to gelatinize it so that the consistency was perfect before she put it into the fridge.

In her cookbook, Mrs. Black read that hot or boiling water would galatinize starch.

gelatinoid (adjective), more gelatinoid, most gelatinoid
Pertaining to or resembling gelatin; jelly-like, gelatinous: Lucy used a gelatinoid substance with collagen, an ingredient in her cosmetics, to make her face look younger.
gelatinolytic (adjective) (not comparable)
Dissolving or splitting up gelatin: In her class in biochemistry, Leah learned about gelatinolytic processes involving the enzymatic breaking up of gelatine.
gelatinosa
Gelatinous; said of portion of the nervous system.
gelatinous
1. Having a gelatinlike consistency that varies with moisture conditions; often a reference to a layer or part of a fungus.
2. Pertaining to or resembling gelatin; jellylike.
3. Of or pertaining to or characteristic of gelatin.
gelatinousness
1. The property of having a viscosity like jelly.
2. Resembling gelatin; viscous.
3. Of, relating to, or containing gelatin.
gelation
1. Solidification by cold, freezing.
2. The process of gel formation.
3. The change of a colloid from a sol to a gel.
4. The process of becoming solid by cooling; a cooling and solidifying.
gelato (s), gelati (pl)
1. An Italian ice cream made from milk, gelatin, sugar, and fruit.
2. A rich ice cream, made with eggs and usually containing a relatively low percentage of butterfat.
gelato-ology, gelatoology
1. An Italian ice cream with almost no air and thereby denser than other ice creams.
2. The scientific study of the art, taste, and texture of gelato; in this case, an Italian ice cream or "ice".
gelatose
An intermediate product in the hydrolysis of gelatin.
gelatripsy (not, gelotripsy)
The massaging (rubbing) away of indurated swellings.
gelicole (verb), gelicoles; gelicoled; gelicoling
Living in geloid soils having a crystalloid content of between 0.2 and 0.5 parts per thousand.

Geloid soil is characterized by low salt content, weak solutions, strokng colloidal properties and a crystalloid content of less than 0.5 parts per thousand.

gelicolous (adjective), more gelicolous, most gelicolous
gelid (adjective), more gelid, most gelid
1. Very cold; icy: Marilyn's gelid feet are starting to warm up now that she is standing near the fireplace.
2. Freezing, frosty: This is the most gelid day Jill and Jack have had so far this winter.
Very cold and icy.
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Frozen, cold, and icy.
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Very cold and frozen.
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gelidity
The state of being gelid or very cold as a result of being in a cold environment.

Cross references of word families that are related directly or indirectly to "winter, freezing, frost, and/or cold": algid- (cold, chilly); cheimo-, chimo- (winter, cold); crymo-, krymo- (cold, chill, frost); cryo-, kryo-; (cold, freezing); hiber- (winter, wintry); pago- (cold, freezing); psychro- (cold); rhigo- (cold, frost; shiver).