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
Tradeoffs for locomotion in air and water balloons. By changing the amount of gas in these swim bladders, fish actively control their density. If they increase the amount of air in their swim bladder, their overall density will become less than the surrounding water, and increased upward buoyancy pressures will cause the fish to rise until they reach a depth at which they are again at equilibrium with the surrounding water. In this way, fish behave essentially as a hot air balloon does in air. Some seabird species utilize surface feeding or plunge diving during foraging in which gravity and/or momentum is used to counteract buoyancy effects