Generalized permutation matrixIn mathematics, a generalized permutation matrix (or monomial matrix) is a matrix with the same nonzero pattern as a permutation matrix, i.e. there is exactly one nonzero entry in each row and each column. Unlike a permutation matrix, where the nonzero entry must be 1, in a generalized permutation matrix the nonzero entry can be any nonzero value. An example of a generalized permutation matrix is An invertible matrix A is a generalized permutation matrix if and only if it can be written as a product of an invertible diagonal matrix D and an (implicitly invertible) permutation matrix P: i.
StiffnessStiffness is the extent to which an object resists deformation in response to an applied force. The complementary concept is flexibility or pliability: the more flexible an object is, the less stiff it is. The stiffness, of a body is a measure of the resistance offered by an elastic body to deformation. For an elastic body with a single degree of freedom (DOF) (for example, stretching or compression of a rod), the stiffness is defined as where, is the force on the body is the displacement produced by the force along the same degree of freedom (for instance, the change in length of a stretched spring) In the International System of Units, stiffness is typically measured in newtons per meter ().
Fish scaleA fish scale is a small rigid plate that grows out of the skin of a fish. The skin of most jawed fishes is covered with these protective scales, which can also provide effective camouflage through the use of reflection and colouration, as well as possible hydrodynamic advantages. The term scale derives from the Old French escale, meaning a shell pod or husk. Scales vary enormously in size, shape, structure, and extent, ranging from strong and rigid armour plates in fishes such as shrimpfishes and boxfishes, to microscopic or absent in fishes such as eels and anglerfishes.
GelatinGelatin or gelatine (from gelatus 'stiff' or 'frozen') is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry and rubbery when moist. It may also be referred to as hydrolyzed collagen, collagen hydrolysate, gelatine hydrolysate, hydrolyzed gelatine, and collagen peptides after it has undergone hydrolysis. It is commonly used as a gelling agent in food, beverages, medications, drug or vitamin capsules, photographic films, papers, and cosmetics.
Gelatin dessertGelatin desserts (also jelly or jello) are desserts made with a sweetened and flavoured processed collagen product (gelatin). This kind of dessert was first recorded as jelly by Hannah Glasse in her 18th-century book The Art of Cookery, appearing in a layer of trifle. Jelly is also featured in the best selling cookbooks of English food writers Eliza Acton and Isabella Beeton in the 19th century. They can be made by combining plain gelatin with other ingredients or by using a premixed blend of gelatin with additives.
Animal glueAnimal glue is an adhesive that is created by prolonged boiling of animal connective tissue in a process called rendering. In addition to being used as an adhesive it is used for coating and sizing, in decorative composition ornaments, and as a clarifying agent. These protein colloid glues are formed through hydrolysis of the collagen from skins, bones, tendons, and other tissues, similar to gelatin. The word collagen itself derives from Greek κόλλα (), meaning 'glue'. These proteins form a molecular bond with the glued object.
