{"id":1398,"date":"2025-03-18T07:34:42","date_gmt":"2025-03-18T07:34:42","guid":{"rendered":"https:\/\/www.gelstrength.com\/?p=1398"},"modified":"2025-03-18T07:37:16","modified_gmt":"2025-03-18T07:37:16","slug":"gel-strength-definition","status":"publish","type":"post","link":"https:\/\/www.gelstrength.com\/lt\/gel-strength-definition\/","title":{"rendered":"Gelio stiprumo apibr\u0117\u017eimas - kas yra kietos \u017eelatinos apvalkalo \u017eyd\u0117jimo stiprumas"},"content":{"rendered":"

Gelio stiprumo apibr\u0117\u017etis
Kokia yra kietojo \u017eelatinos apvalkalo \u017eyd\u0117jimo j\u0117ga<\/h1>\n\n\n\n

\u201cGelio stiprumas yra labai svarbi \u017eelatinos savyb\u0117, pla\u010diai naudojama farmacijos ir maisto pramon\u0117je.
Jis lemia gelio standum\u0105 ir stabilum\u0105, tod\u0117l turi \u012ftakos toki\u0173 med\u017eiag\u0173 kaip kietosios \u017eelatinos kapsul\u0117s eksploatacin\u0117ms savyb\u0117ms.<\/em>\u201d<\/mark><\/p>\n\n\n\n

Kokia yra kietosios \u017eelatinos apvalkalo \u017eyd\u0117jimo j\u0117ga?<\/strong><\/h2>\n\n\n\n

\u017dyd\u0117jimo stiprumas yra standartizuotas gelio stiprumo matas, ypa\u010d \u017eelatinai. Juo nustatomas gelio tvirtumas matuojant j\u0117g\u0105, kurios reikia standartiniam st\u016bmokliui \u012f gelio m\u0117gin\u012f \u012fspausti 4 mm. Kiet\u0173j\u0173 \u017eelatinos kapsuli\u0173 Bloom stiprumas paprastai svyruoja nuo 200-250 g<\/strong>, u\u017etikrinant pakankam\u0105 standum\u0105 ir mechanin\u012f stabilum\u0105 gamybos ir sand\u0117liavimo metu.<\/p>\n\n\n\n

Kietojo \u017eelatinos apvalkalo gelio stiprumo apibr\u0117\u017eimas<\/strong><\/h3>\n\n\n\n

\u017delatinos gelio stiprumas vertinamas naudojant \u017dyd\u0117jimo testeris<\/a>, pagal standartizuot\u0105 proced\u016br\u0105:<\/p>\n\n\n\n

    \n
  1. Paruo\u0161iamas 6,66% w\/v \u017eelatinos tirpalas ir brandinamas 10\u00b0C<\/strong> svetain\u0117je 18 valand\u0173<\/strong>.<\/li>\n\n\n\n
  2. \u012e gel\u012f kontroliuojamu grei\u010diu nuleid\u017eiamas st\u016bmoklis.<\/li>\n\n\n\n
  3. J\u0117ga (gramais), reikalinga st\u016bmokliui nuspausti 4 mm<\/strong> \u012f gel\u012f lemia \"Bloom\" stiprum\u0105.<\/li>\n<\/ol>\n\n\n\n

    Didesn\u0117s Bloom stiprumo vert\u0117s rodo, kad stipresni ir tvirtesni geliai<\/strong>, o ma\u017eesn\u0117s vert\u0117s atitinka mink\u0161tesni, ne tokie stand\u016bs geliai<\/strong>.<\/p>\n\n\n\n

    Kod\u0117l \u017eel\u0117 stiprumas yra svarbus kietosioms \u017eelatinos kapsul\u0117ms?<\/strong><\/h2>\n\n\n\n

    Gelio stiprumas tiesiogiai veikia strukt\u016brinis vientisumas ir tirpinimo savyb\u0117s<\/strong> kiet\u0173j\u0173 \u017eelatinos kapsuli\u0173. Kai kurie pagrindiniai vaidmenys:<\/p>\n\n\n\n

      \n
    • Kapsul\u0117s stabilumo u\u017etikrinimas<\/strong>: Didelis gelio stiprumas neleid\u017eia kapsulei deformuotis gamybos ir pakavimo metu.<\/li>\n\n\n\n
    • Vaist\u0173 i\u0161siskyrimo optimizavimas<\/strong>: Gelio standumas daro \u012ftak\u0105 tirpimo grei\u010diui, tod\u0117l vaistas patenka \u012f organizm\u0105.<\/li>\n\n\n\n
    • Gamybos efektyvumo palaikymas<\/strong>: Tinkamas gelio stiprumas u\u017etikrina skland\u0173 hermetizacijos proces\u0105 be nutek\u0117jimo ar tr\u016bkimo.<\/li>\n<\/ul>\n\n\n\n

      Veiksniai, turintys \u012ftakos \u017eelatinos kapsuli\u0173 gelio stiprumui<\/strong><\/h2>\n\n\n\n

      \u017delatinos gelio stiprumui turi \u012ftakos keli veiksniai, \u012fskaitant:<\/p>\n\n\n\n

        \n
      • \u017delatinos tipas<\/strong>: A tipo (r\u016bg\u0161tin\u0117 hidroliz\u0117) ir B tipo (\u0161armin\u0117 hidroliz\u0117) \u017eelatinos pasi\u017eymi skirtingu gelio stiprumu.<\/li>\n\n\n\n
      • Koncentracija<\/strong>: D\u0117l didesn\u0117s \u017eelatinos koncentracijos \u017eel\u0117 tampa stipresn\u0117.<\/li>\n\n\n\n
      • pH lygis<\/strong>: Optimalus pH intervalas did\u017eiausiam gelio stiprumui pasiekti yra 4,8-5,5<\/strong>.<\/li>\n\n\n\n
      • Temperat\u016bra ir sen\u0117jimas<\/strong>: Norint, kad \u017eelatinos tirpalai tinkamai subr\u0119st\u0173, reikia kontroliuojamos temperat\u016bros s\u0105lyg\u0173.<\/li>\n\n\n\n
      • Priedai ir plastifikatoriai<\/strong>: Tokios sudedamosios dalys kaip glicerinas ar sorbitolis kei\u010dia gelio stiprum\u0105 ir elastingum\u0105.<\/li>\n<\/ul>\n\n\n\n

        Gelio stiprumo taikymas farmacijos ir maisto pramon\u0117je<\/strong><\/h2>\n\n\n\n
          \n
        • Farmacin\u0117s kapsul\u0117s<\/strong>: Kietosios \u017eelatinos kapsul\u0117s, pasi\u017eymin\u010dios dideliu Bloom stiprumu, u\u017etikrina puiki\u0105 \u012fkapsuliuot\u0173 vaist\u0173 apsaug\u0105.<\/li>\n\n\n\n
        • Maisto pramon\u0117<\/strong>: \u017delatinos pagrindu pagamintiems produktams, tokiems kaip \u017eel\u0117 ir guminukai, reikia kontroliuoti gelio stiprum\u0105, kad jis b\u016bt\u0173 pastovus.<\/li>\n\n\n\n
        • Medicinos ir biotechnologij\u0173 programos<\/strong>: \u017delatina naudojama audini\u0173 in\u017einerijoje ir \u017eaizd\u0173 tvars\u010diuose d\u0117l jos biologinio suderinamumo ir geb\u0117jimo formuoti gel\u012f.<\/li>\n<\/ul>\n\n\n\n

          Suprasti gelio stiprumo apibr\u0117\u017eimas<\/strong> ir Kiet\u0173j\u0173 \u017eelatinos apvalkal\u0173 \u017eyd\u0117jimo stiprumas<\/strong> yra labai svarbus norint optimizuoti \u017eelatinos pagrindu pagamint\u0173 produkt\u0173 kokyb\u0119 ir veikim\u0105. Tinkamo gelio stiprumo u\u017etikrinimas prisideda prie produkt\u0173 stabilumo, funkcionalumo ir vartotoj\u0173 pasitenkinimo farmacijos ir maisto pramon\u0117je.<\/p>\n\n\n\n

          \n\n\n\n

          DUK<\/strong><\/h3>\n\n\n\n

          1. Koks yra tipinis kiet\u0173j\u0173 \u017eelatinos kapsuli\u0173 \"Bloom\" stiprumas?<\/strong>
          Kietosios \u017eelatinos kapsuli\u0173 Bloom stiprumas paprastai yra 200-250 g<\/strong>, u\u017etikrinant konstrukcijos vientisum\u0105 ir ilgaam\u017ei\u0161kum\u0105.<\/p>\n\n\n\n

          2. Kaip \"Bloom\" stiprumas veikia vaisto i\u0161siskyrim\u0105 \u017eelatinos kapsul\u0117se?<\/strong>
          Didesnis Bloomo stiprumas lemia standesn\u012f kapsul\u0117s apvalkal\u0105, o tai turi \u012ftakos tirpimo grei\u010diui ir vaisto biologiniam prieinamumui.<\/p>\n\n\n\n

          3. Ar priedai gali pakeisti \u017eelatinos gelio stiprum\u0105?<\/strong>
          Taip, plastifikatoriai, tokie kaip glicerinas ir sorbitolis, kei\u010dia gelio stiprum\u0105, daro \u012ftak\u0105 kapsul\u0117s lankstumui ir tirpinimo savyb\u0117ms.<\/p>\n\n\n\n

          4. Kuo skiriasi A ir B tipo \u017eelatina?<\/strong>
          A tipo \u017eelatina gaminama r\u016bg\u0161tin\u0117 hidroliz\u0117<\/strong>, o B tipo \u017eelatina \u0161armin\u0117 hidroliz\u0117<\/strong>, d\u0117l to skiriasi gelio stiprumas ir funkcin\u0117s savyb\u0117s.<\/p>\n\n\n\n

          5. Kod\u0117l \u017eelatinos pagrindu pagamintiems maisto produktams labai svarbus gelio stiprumas?<\/strong>
          Gelio stiprumas u\u017etikrina tinkam\u0105 tekst\u016br\u0105, tvirtum\u0105 ir konsistencij\u0105 tokiuose produktuose kaip guminukai, zefyrai ir pieno desertai.<\/p>","protected":false},"excerpt":{"rendered":"

          Gel Strength DefinitionWhat Is Bloom Strength of Hard Gelatin Shell \u201cGel strength is a crucial property of gelatin, widely used in pharmaceutical and food industries.It defines the rigidity and stability of a gel, impacting the performance of materials such as hard gelatin capsules.\u201d What Is Bloom Strength of Hard Gelatin Shell? Bloom strength is a […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1398","post","type-post","status-publish","format-standard","hentry","category-gel-strenght-and-bloom-test"],"acf":[],"yoast_head":"\nUnderstand Gel Strength Definition - Gel Strength and Bloom Test<\/title>\n<meta name=\"description\" content=\"Learn about the gel strength definition, its role in hard gelatin capsule production, and what Bloom strength means for capsule quality.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gelstrength.com\/lt\/gel-strength-definition\/\" \/>\n<meta property=\"og:locale\" content=\"lt_LT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Understand Gel Strength Definition - Gel Strength and Bloom Test\" \/>\n<meta property=\"og:description\" content=\"Learn about the gel strength definition, its role in hard gelatin capsule production, and what Bloom strength means for capsule quality.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.gelstrength.com\/lt\/gel-strength-definition\/\" \/>\n<meta property=\"og:site_name\" content=\"Gel Strength and Bloom Test\" \/>\n<meta property=\"article:published_time\" content=\"2025-03-18T07:34:42+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-03-18T07:37:16+00:00\" \/>\n<meta name=\"author\" content=\"Gel Strength\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Gel Strength\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minut\u0117s\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.gelstrength.com\/gel-strength-definition\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.gelstrength.com\/gel-strength-definition\/\"},\"author\":{\"name\":\"Gel Strength\",\"@id\":\"https:\/\/www.gelstrength.com\/#\/schema\/person\/b0f0116eeb37b82e94d1cae1d44ddee0\"},\"headline\":\"Gel Strength Definition – What Is Bloom Strength of Hard Gelatin Shell\",\"datePublished\":\"2025-03-18T07:34:42+00:00\",\"dateModified\":\"2025-03-18T07:37:16+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.gelstrength.com\/gel-strength-definition\/\"},\"wordCount\":590,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.gelstrength.com\/#organization\"},\"articleSection\":[\"Gel Strenght and Bloom Test\"],\"inLanguage\":\"lt-LT\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.gelstrength.com\/gel-strength-definition\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.gelstrength.com\/gel-strength-definition\/\",\"url\":\"https:\/\/www.gelstrength.com\/gel-strength-definition\/\",\"name\":\"Understand Gel Strength Definition - Gel Strength and Bloom Test\",\"isPartOf\":{\"@id\":\"https:\/\/www.gelstrength.com\/#website\"},\"datePublished\":\"2025-03-18T07:34:42+00:00\",\"dateModified\":\"2025-03-18T07:37:16+00:00\",\"description\":\"Learn about the gel strength definition, its role in hard gelatin capsule production, and what Bloom strength means for capsule quality.\",\"breadcrumb\":{\"@id\":\"https:\/\/www.gelstrength.com\/gel-strength-definition\/#breadcrumb\"},\"inLanguage\":\"lt-LT\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.gelstrength.com\/gel-strength-definition\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.gelstrength.com\/gel-strength-definition\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.gelstrength.com\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Gel Strength Definition – What Is Bloom Strength of Hard Gelatin Shell\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.gelstrength.com\/#website\",\"url\":\"https:\/\/www.gelstrength.com\/\",\"name\":\"Gel Strength and Bloom Test\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\/\/www.gelstrength.com\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.gelstrength.com\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"lt-LT\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/www.gelstrength.com\/#organization\",\"name\":\"Gel Strength and Bloom Test\",\"url\":\"https:\/\/www.gelstrength.com\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"lt-LT\",\"@id\":\"https:\/\/www.gelstrength.com\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/www.gelstrength.com\/wp-content\/uploads\/2025\/01\/Gel-Strength-site-logo.webp\",\"contentUrl\":\"https:\/\/www.gelstrength.com\/wp-content\/uploads\/2025\/01\/Gel-Strength-site-logo.webp\",\"width\":836,\"height\":238,\"caption\":\"Gel Strength and Bloom Test \"},\"image\":{\"@id\":\"https:\/\/www.gelstrength.com\/#\/schema\/logo\/image\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.gelstrength.com\/#\/schema\/person\/b0f0116eeb37b82e94d1cae1d44ddee0\",\"name\":\"Gel Strength\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"lt-LT\",\"@id\":\"https:\/\/www.gelstrength.com\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/34ef90e19f505d6d189c641e05c0d8dbc46c91aba4d349f9b234306c852bed3e?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/34ef90e19f505d6d189c641e05c0d8dbc46c91aba4d349f9b234306c852bed3e?s=96&d=mm&r=g\",\"caption\":\"Gel Strength\"},\"url\":\"https:\/\/www.gelstrength.com\/lt\/author\/gel-strength\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Suprasti gelio stiprumo apibr\u0117\u017et\u012f - gelio stiprumo ir Bloom testas","description":"Su\u017einokite apie gelio stiprumo apibr\u0117\u017et\u012f, jo vaidmen\u012f kiet\u0173j\u0173 \u017eelatinini\u0173 kapsuli\u0173 gamyboje ir apie tai, k\u0105 \"Bloom\" stiprumas rei\u0161kia kapsuli\u0173 kokybei.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.gelstrength.com\/lt\/gel-strength-definition\/","og_locale":"lt_LT","og_type":"article","og_title":"Understand Gel Strength Definition - Gel Strength and Bloom Test","og_description":"Learn about the gel strength definition, its role in hard gelatin capsule production, and what Bloom strength means for capsule quality.","og_url":"https:\/\/www.gelstrength.com\/lt\/gel-strength-definition\/","og_site_name":"Gel Strength and Bloom Test","article_published_time":"2025-03-18T07:34:42+00:00","article_modified_time":"2025-03-18T07:37:16+00:00","author":"Gel Strength","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Gel Strength","Est. reading time":"3 minut\u0117s"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.gelstrength.com\/gel-strength-definition\/#article","isPartOf":{"@id":"https:\/\/www.gelstrength.com\/gel-strength-definition\/"},"author":{"name":"Gel Strength","@id":"https:\/\/www.gelstrength.com\/#\/schema\/person\/b0f0116eeb37b82e94d1cae1d44ddee0"},"headline":"Gel Strength Definition – What Is Bloom Strength of Hard Gelatin Shell","datePublished":"2025-03-18T07:34:42+00:00","dateModified":"2025-03-18T07:37:16+00:00","mainEntityOfPage":{"@id":"https:\/\/www.gelstrength.com\/gel-strength-definition\/"},"wordCount":590,"commentCount":0,"publisher":{"@id":"https:\/\/www.gelstrength.com\/#organization"},"articleSection":["Gel Strenght and Bloom Test"],"inLanguage":"lt-LT","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.gelstrength.com\/gel-strength-definition\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.gelstrength.com\/gel-strength-definition\/","url":"https:\/\/www.gelstrength.com\/gel-strength-definition\/","name":"Suprasti gelio stiprumo apibr\u0117\u017et\u012f - gelio stiprumo ir Bloom testas","isPartOf":{"@id":"https:\/\/www.gelstrength.com\/#website"},"datePublished":"2025-03-18T07:34:42+00:00","dateModified":"2025-03-18T07:37:16+00:00","description":"Su\u017einokite apie gelio stiprumo apibr\u0117\u017et\u012f, jo vaidmen\u012f kiet\u0173j\u0173 \u017eelatinini\u0173 kapsuli\u0173 gamyboje ir apie tai, k\u0105 \"Bloom\" stiprumas rei\u0161kia kapsuli\u0173 kokybei.","breadcrumb":{"@id":"https:\/\/www.gelstrength.com\/gel-strength-definition\/#breadcrumb"},"inLanguage":"lt-LT","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.gelstrength.com\/gel-strength-definition\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/www.gelstrength.com\/gel-strength-definition\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.gelstrength.com\/"},{"@type":"ListItem","position":2,"name":"Gel Strength Definition – What Is Bloom Strength of Hard Gelatin Shell"}]},{"@type":"WebSite","@id":"https:\/\/www.gelstrength.com\/#website","url":"https:\/\/www.gelstrength.com\/","name":"Gelio stiprumo ir \u017eyd\u0117jimo testas","description":"","publisher":{"@id":"https:\/\/www.gelstrength.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.gelstrength.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"lt-LT"},{"@type":"Organization","@id":"https:\/\/www.gelstrength.com\/#organization","name":"Gelio stiprumo ir \u017eyd\u0117jimo testas","url":"https:\/\/www.gelstrength.com\/","logo":{"@type":"ImageObject","inLanguage":"lt-LT","@id":"https:\/\/www.gelstrength.com\/#\/schema\/logo\/image\/","url":"https:\/\/www.gelstrength.com\/wp-content\/uploads\/2025\/01\/Gel-Strength-site-logo.webp","contentUrl":"https:\/\/www.gelstrength.com\/wp-content\/uploads\/2025\/01\/Gel-Strength-site-logo.webp","width":836,"height":238,"caption":"Gel Strength and Bloom Test "},"image":{"@id":"https:\/\/www.gelstrength.com\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/www.gelstrength.com\/#\/schema\/person\/b0f0116eeb37b82e94d1cae1d44ddee0","name":"Gelio stiprumas","image":{"@type":"ImageObject","inLanguage":"lt-LT","@id":"https:\/\/www.gelstrength.com\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/34ef90e19f505d6d189c641e05c0d8dbc46c91aba4d349f9b234306c852bed3e?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/34ef90e19f505d6d189c641e05c0d8dbc46c91aba4d349f9b234306c852bed3e?s=96&d=mm&r=g","caption":"Gel Strength"},"url":"https:\/\/www.gelstrength.com\/lt\/author\/gel-strength\/"}]}},"_links":{"self":[{"href":"https:\/\/www.gelstrength.com\/lt\/wp-json\/wp\/v2\/posts\/1398","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.gelstrength.com\/lt\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.gelstrength.com\/lt\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.gelstrength.com\/lt\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.gelstrength.com\/lt\/wp-json\/wp\/v2\/comments?post=1398"}],"version-history":[{"count":1,"href":"https:\/\/www.gelstrength.com\/lt\/wp-json\/wp\/v2\/posts\/1398\/revisions"}],"predecessor-version":[{"id":1403,"href":"https:\/\/www.gelstrength.com\/lt\/wp-json\/wp\/v2\/posts\/1398\/revisions\/1403"}],"wp:attachment":[{"href":"https:\/\/www.gelstrength.com\/lt\/wp-json\/wp\/v2\/media?parent=1398"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.gelstrength.com\/lt\/wp-json\/wp\/v2\/categories?post=1398"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.gelstrength.com\/lt\/wp-json\/wp\/v2\/tags?post=1398"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}