gelatin

[eddiezahra]

is gelatin bad for tegus?

 

[ColdThirst]

Doesn't it have a crap ton of sugar in it?

 

[AB^]

I wouldnt let my tegus eat it

 

[Tux]

I've never looked at the ingredients of such items but even the idea doesn't sound too appealing. I'd avoid it with my animals.

 

[PuffDragon]

Are you thinking of nutrient agar? the stuff they use in petri dishes in labs? Even so, I wouldn't use any form of gelatin as a food source.

 

[eddiezahra]

it was a non-thought-through idea to make fruit cubes... just trying to find a good method is all

 

[COWHER]

instead of gelatin use ground turkey to make a fruit and veggie ball. or make him a little egg omelet with fruit and veggies in it

 

[snakehandler]

Doesn't it have a crap ton of sugar in it?

Gelatin is a protein produced by partial hydrolysis of collagen extracted from the bones, connective tissues, organs, and some intestines of animals such as the domesticated cattle, and horses. The natural molecular bonds between individual collagen strands are broken down into a form that rearranges more easily. Gelatin melts when heated and solidifies when cooled again. Together with water, it forms a semi-solid colloid gel. Gelatin forms a solution of high viscosity in water, which sets to a gel on cooling, and its chemical composition is, in many respects, closely similar to that of its parent collagen. [1] Gelatin solutions show viscoelastic flow and streaming birefringence. If gelatin is put into contact with cold water, some of the material dissolves. The solubility of the gelatin is determined by the method of manufacture. Typically, gelatin can be dispersed in a relatively concentrated acid. Such dispersions are stable for 10-15 days with little or no chemical changes and are suitable for coating purposes or for extrusion into a precipitating bath. Gelatin is also soluble in most polar solvents. Gelatin gels exist over only a small temperature range, the upper limit being the melting point of the gel, which depends on gelatin grade and concentration and the lower limit, the ice point at which ice crystallizes. The mechanical properties are very sensitive to temperature variations, previous thermal history of the gel, and time. The viscosity of the gelatin/water mixture increases with concentration and when kept cool (â??40Ã?Æ?Ã?â??Ã?¢ââ??¬Ã?¡Ã?Æ?ââ?¬Å¡Ã?â??Ã?°F).