"gelatineous" meaning in All languages combined

{
  "forms": [
    {
      "form": "more gelatineous",
      "tags": [
        "comparative"
      ]
    },
    {
      "form": "most gelatineous",
      "tags": [
        "superlative"
      ]
    }
  ],
  "head_templates": [
    {
      "args": {},
      "expansion": "gelatineous (comparative more gelatineous, superlative most gelatineous)",
      "name": "en-adj"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "adj",
  "senses": [
    {
      "categories": [
        {
          "kind": "other",
          "name": "English entries with incorrect language header",
          "parents": [
            "Entries with incorrect language header",
            "Entry maintenance"
          ],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "Pages with 1 entry",
          "parents": [],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "Pages with entries",
          "parents": [],
          "source": "w"
        }
      ],
      "examples": [
        {
          "ref": "1813, John Fuller, “Structure of a Tooth, and the Process of Its Formation”, in A Popular Essay on the Structure, Formation, & Management of the Teeth, 2nd edition, London: […] [F]or the Author, by Thomas Underwood, […]; and Adam Black, […], page 4:",
          "text": "When it has arrived at this stage, the internal gelatineous substance, which is extremely vascular, deposits, or rather, seems converted, on its most prominent points or edges, into an osseous matter, which is at first soft and elastic, but hardens by degrees into the bony substance described above; […]",
          "type": "quote"
        },
        {
          "ref": "1966, Heinrich H[ans] Spoendlin, “Ultrastructure of the Vestibular Sense Organ”, in Robert J[oseph] Wolfson, editor, The Vestibular System and Its Diseases, Philadelphia, Pa.: University of Pennsylvania Press, published 1968, →LCCN, page 40:",
          "text": "The electron-microscopy however does not add very much to our knowledge of those suprastructures which consist mainly of a gelatineous mass rich in mucopolysaccarides. […] In addition we find in the otolithic membrane the otoliths on top of and imbedded in this gelatineous mass as hexagonal calcite cristals of different size.",
          "type": "quote"
        },
        {
          "ref": "2009, Jennie Milsom, “[Beef] Offal”, in The Cook’s Guide to Meat, London: Apple Press, →ISBN, pages 112 and 115:",
          "text": "It [oxtail] is sold cut into pieces and, while meaty, it is also bony, and contains plenty of connective tissue that breaks down into a gelatineous liquid during slow cooking, such as braising. […] A marrow bone added to a stock pot will lend a gelatineous, silky texture and a deep flavour.",
          "type": "quote"
        }
      ],
      "form_of": [
        {
          "word": "gelatinous"
        }
      ],
      "glosses": [
        "Uncommon form of gelatinous."
      ],
      "id": "en-gelatineous-en-adj-xI176lQb",
      "links": [
        [
          "gelatinous",
          "gelatinous#English"
        ]
      ],
      "tags": [
        "form-of",
        "uncommon"
      ]
    }
  ],
  "word": "gelatineous"
}

{
  "forms": [
    {
      "form": "more gelatineous",
      "tags": [
        "comparative"
      ]
    },
    {
      "form": "most gelatineous",
      "tags": [
        "superlative"
      ]
    }
  ],
  "head_templates": [
    {
      "args": {},
      "expansion": "gelatineous (comparative more gelatineous, superlative most gelatineous)",
      "name": "en-adj"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "adj",
  "senses": [
    {
      "categories": [
        "English adjectives",
        "English entries with incorrect language header",
        "English lemmas",
        "English terms with quotations",
        "English uncommon forms",
        "Pages with 1 entry",
        "Pages with entries"
      ],
      "examples": [
        {
          "ref": "1813, John Fuller, “Structure of a Tooth, and the Process of Its Formation”, in A Popular Essay on the Structure, Formation, & Management of the Teeth, 2nd edition, London: […] [F]or the Author, by Thomas Underwood, […]; and Adam Black, […], page 4:",
          "text": "When it has arrived at this stage, the internal gelatineous substance, which is extremely vascular, deposits, or rather, seems converted, on its most prominent points or edges, into an osseous matter, which is at first soft and elastic, but hardens by degrees into the bony substance described above; […]",
          "type": "quote"
        },
        {
          "ref": "1966, Heinrich H[ans] Spoendlin, “Ultrastructure of the Vestibular Sense Organ”, in Robert J[oseph] Wolfson, editor, The Vestibular System and Its Diseases, Philadelphia, Pa.: University of Pennsylvania Press, published 1968, →LCCN, page 40:",
          "text": "The electron-microscopy however does not add very much to our knowledge of those suprastructures which consist mainly of a gelatineous mass rich in mucopolysaccarides. […] In addition we find in the otolithic membrane the otoliths on top of and imbedded in this gelatineous mass as hexagonal calcite cristals of different size.",
          "type": "quote"
        },
        {
          "ref": "2009, Jennie Milsom, “[Beef] Offal”, in The Cook’s Guide to Meat, London: Apple Press, →ISBN, pages 112 and 115:",
          "text": "It [oxtail] is sold cut into pieces and, while meaty, it is also bony, and contains plenty of connective tissue that breaks down into a gelatineous liquid during slow cooking, such as braising. […] A marrow bone added to a stock pot will lend a gelatineous, silky texture and a deep flavour.",
          "type": "quote"
        }
      ],
      "form_of": [
        {
          "word": "gelatinous"
        }
      ],
      "glosses": [
        "Uncommon form of gelatinous."
      ],
      "links": [
        [
          "gelatinous",
          "gelatinous#English"
        ]
      ],
      "tags": [
        "form-of",
        "uncommon"
      ]
    }
  ],
  "word": "gelatineous"
}