Gelatin The fillings of both are made by combining ground pork with gelatin cubes, and in the process of cooking, the gelatin melts, creating a soupy interior with a characteristic gelatinous stickiness. Gelatin is used for the clarification of juices, such as apple juice, and of vinegar. Isinglass is obtained from the swim bladders of fish. It is used as a fining agent for wine and beer. Besides hartshorn jelly, from deer antlers (hence the name "hartshorn"), isinglass was one of the oldest sources of gelatin. The consumption of gelatin from particular animals may be forbidden by religious rules or cultural
Amount of substance the molar mass. Molar quantities are sometimes denoted by a subscript Latin "m" in the symbol, e.g. "C", molar heat capacity at constant pressure: the subscript may be omitted if there is no risk of ambiguity, as is often the case in pure chemistry. The main derived quantity in which amount of substance enters into the numerator is amount of substance concentration, "c". This name is often abbreviated to "amount concentration", except in clinical chemistry where "substance concentration" is the preferred term to avoid ambiguity with mass concentration. The term "molar concentration" is incorrect, but commonly used. The alchemists, and