{"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\/lv\/gel-strength-definition\/","title":{"rendered":"\u017deleja stipruma defin\u012bcija - Kas ir ciet\u0101 \u017eelat\u012bna apvalka Bloom stiprums"},"content":{"rendered":"

G\u0113la stipruma defin\u012bcija
K\u0101da ir ciet\u0101 \u017eelat\u012bna apvalka Bloom stipr\u012bba<\/h1>\n\n\n\n

\u201c\u017delejas iztur\u012bba ir b\u016btiska \u017eelat\u012bna \u012bpa\u0161\u012bba, ko pla\u0161i izmanto farm\u0101cijas un p\u0101rtikas r\u016bpniec\u012bb\u0101.
Tas nosaka \u017eelejas stingr\u012bbu un stabilit\u0101ti, ietekm\u0113jot t\u0101du materi\u0101lu \u012bpa\u0161\u012bbas k\u0101 ciet\u0101s \u017eelat\u012bna kapsulas.<\/em>\u201d<\/mark><\/p>\n\n\n\n

K\u0101da ir ciet\u0101 \u017eelat\u012bna apvalka Bloom iztur\u012bba?<\/strong><\/h2>\n\n\n\n

Zied\u0113\u0161anas stiprums ir standartiz\u0113ts \u017eelejas stipruma m\u0113r\u012bjums, jo \u012bpa\u0161i \u017eelat\u012bnam. Ar to nosaka \u017eelejas stingr\u012bbu, m\u0113rot sp\u0113ku, kas vajadz\u012bgs, lai standarta virzuli ieb\u012bd\u012btu \u017eelejas paraug\u0101 par 4 mm. Ciet\u0101 \u017eelat\u012bna kapsulu Bl\u016bma stipr\u012bba parasti ir no 200 l\u012bdz 250 g<\/strong>, nodro\u0161inot atbilsto\u0161u stingr\u012bbu un meh\u0101nisko stabilit\u0101ti ra\u017eo\u0161anas un uzglab\u0101\u0161anas laik\u0101.<\/p>\n\n\n\n

Cieta \u017eelat\u012bna apvalka defin\u012bcija<\/strong><\/h3>\n\n\n\n

\u017delat\u012bna \u017eelejas stipr\u012bbu nov\u0113rt\u0113, izmantojot Zied\u0113\u0161anas testeris<\/a>, iev\u0113rojot standartiz\u0113tu proced\u016bru:<\/p>\n\n\n\n

    \n
  1. Sagatavo 6,66% w\/v \u017eelat\u012bna \u0161\u0137\u012bdumu un nogatavina pie 10\u00b0C<\/strong> vietn\u0113 18 stundas<\/strong>.<\/li>\n\n\n\n
  2. Virzuli ar kontrol\u0113tu \u0101trumu nolai\u017e g\u0113l\u0101.<\/li>\n\n\n\n
  3. Sp\u0113ks (gramos), kas nepiecie\u0161ams, lai nospiestu virzuli. 4 mm<\/strong> g\u0113l\u0101 nosaka Bloom stiprumu.<\/li>\n<\/ol>\n\n\n\n

    Liel\u0101kas Bloom stipr\u012bbas v\u0113rt\u012bbas nor\u0101da uz sp\u0113c\u012bg\u0101ki, stingr\u0101ki \u017eelejas<\/strong>, bet zem\u0101kas v\u0113rt\u012bbas atbilst m\u012bkst\u0101ki, maz\u0101k stingri \u017eelejas<\/strong>.<\/p>\n\n\n\n

    K\u0101p\u0113c ciet\u0101 \u017eelat\u012bna kapsul\u0101m ir svar\u012bga \u017eelejas iztur\u012bba?<\/strong><\/h2>\n\n\n\n

    \u017deleja iztur\u012bba tie\u0161i ietekm\u0113 struktur\u0101l\u0101 integrit\u0101te un \u0161\u0137\u012b\u0161anas \u012bpa\u0161\u012bbas<\/strong> ciet\u0101s \u017eelat\u012bna kapsul\u0101s. Da\u017eas no galvenaj\u0101m funkcij\u0101m:<\/p>\n\n\n\n

      \n
    • Kapsulas stabilit\u0101tes nodro\u0161in\u0101\u0161ana<\/strong>: Augsta gela iztur\u012bba nov\u0113r\u0161 kapsulas deform\u0101ciju ra\u017eo\u0161anas un iepako\u0161anas laik\u0101.<\/li>\n\n\n\n
    • Z\u0101\u013cu izdal\u012b\u0161an\u0101s optimiz\u0113\u0161ana<\/strong>: G\u0113la stingr\u012bba ietekm\u0113 \u0161\u0137\u012bdin\u0101\u0161anas \u0101trumu, t\u0101d\u0113j\u0101di ietekm\u0113jot z\u0101\u013cu izdal\u012b\u0161anos organism\u0101.<\/li>\n\n\n\n
    • Ra\u017eo\u0161anas efektivit\u0101tes uztur\u0113\u0161ana<\/strong>: Atbilsto\u0161a gela iztur\u012bba nodro\u0161ina vienm\u0113r\u012bgu iekapsul\u0113\u0161anas procesu bez nopl\u016bdes vai pl\u012bsumiem.<\/li>\n<\/ul>\n\n\n\n

      Faktori, kas ietekm\u0113 \u017eelat\u012bna kapsulu \u017eelejas stipr\u012bbu<\/strong><\/h2>\n\n\n\n

      \u017delat\u012bna \u017eelejas stipr\u012bbu ietekm\u0113 vair\u0101ki faktori, tostarp:<\/p>\n\n\n\n

        \n
      • \u017delat\u012bna tips<\/strong>: A tipa (sk\u0101bes hidrol\u012bze) un B tipa (s\u0101rmain\u0101 hidrol\u012bze) \u017eelat\u012bniem ir at\u0161\u0137ir\u012bga \u017eelejas iztur\u012bba.<\/li>\n\n\n\n
      • Koncentr\u0101cija<\/strong>: Augst\u0101ka \u017eelat\u012bna koncentr\u0101cija rada sp\u0113c\u012bg\u0101kus \u017eelejas veidus.<\/li>\n\n\n\n
      • pH l\u012bmenis<\/strong>: Optim\u0101lais pH diapazons maksim\u0101lai gela iztur\u012bbai ir 4,8 l\u012bdz 5,5<\/strong>.<\/li>\n\n\n\n
      • Temperat\u016bra un noveco\u0161an\u0101s<\/strong>: \u017delat\u012bna \u0161\u0137\u012bdumiem vajadz\u012bga kontrol\u0113ta temperat\u016bra, lai \u017eelat\u012bns pareizi nogatavin\u0101tos.<\/li>\n\n\n\n
      • Piedevas un plastifikatori<\/strong>: T\u0101das sast\u0101vda\u013cas k\u0101 glicer\u012bns vai sorb\u012bts maina gela stiprumu un elast\u012bbu.<\/li>\n<\/ul>\n\n\n\n

        \u017deleja stipr\u012bbas pielietojums farm\u0101cijas un p\u0101rtikas r\u016bpniec\u012bb\u0101<\/strong><\/h2>\n\n\n\n
          \n
        • Farmaceitisk\u0101s kapsulas<\/strong>: Ciet\u0101 \u017eelat\u012bna kapsulas ar augstu Bloom iztur\u012bbu nodro\u0161ina izcilu iekapsul\u0113to z\u0101\u013cu aizsardz\u012bbu.<\/li>\n\n\n\n
        • P\u0101rtikas r\u016bpniec\u012bba<\/strong>: Uz \u017eelat\u012bna b\u0101zes izgatavotiem produktiem, piem\u0113ram, \u017eelej\u0101m un ko\u0161\u013c\u0101jamiem uztura bag\u0101tin\u0101t\u0101jiem, ir nepiecie\u0161ama kontrol\u0113ta \u017eelejas stipr\u012bba, lai nodro\u0161in\u0101tu to konsistenci.<\/li>\n\n\n\n
        • Medic\u012bnas un biotehnolo\u0123ijas lietojumi<\/strong>: \u017delat\u012bnu izmanto audu in\u017eenierij\u0101 un br\u016b\u010du p\u0101rs\u0113ju izgatavo\u0161an\u0101, jo tas ir biolo\u0123iski sader\u012bgs un sp\u0113j veidot \u017eeleju.<\/li>\n<\/ul>\n\n\n\n

          Izpratne par gela stipruma defin\u012bcija<\/strong> un Ciet\u0101 \u017eelat\u012bna \u010daumalu zied\u0113\u0161anas iztur\u012bba<\/strong> ir b\u016btiska, lai optimiz\u0113tu \u017eelat\u012bna produktu kvalit\u0101ti un veiktsp\u0113ju. Pareiza \u017eelejas stipruma nodro\u0161in\u0101\u0161ana veicina produktu stabilit\u0101ti, funkcionalit\u0101ti un pat\u0113r\u0113t\u0101ju apmierin\u0101t\u012bbu farm\u0101cijas un p\u0101rtikas r\u016bpniec\u012bb\u0101.<\/p>\n\n\n\n

          \n\n\n\n

          Bie\u017e\u0101k uzdotie jaut\u0101jumi<\/strong><\/h3>\n\n\n\n

          1. K\u0101da ir tipisk\u0101 cieto \u017eelat\u012bna kapsulu Bloom stipr\u012bba?<\/strong>
          Ciet\u0101 \u017eelat\u012bna kapsul\u0101s parasti Bloom stiprums ir \u0161\u0101ds. 200 l\u012bdz 250 g<\/strong>, nodro\u0161inot konstrukcijas integrit\u0101ti un iztur\u012bbu.<\/p>\n\n\n\n

          2. K\u0101 Bloom stiprums ietekm\u0113 z\u0101\u013cu izdal\u012b\u0161anos \u017eelat\u012bna kapsul\u0101s?<\/strong>
          Augst\u0101ka Bl\u016bma stipr\u012bba nodro\u0161ina stingr\u0101ku kapsulas apvalku, kas ietekm\u0113 \u0161\u0137\u012bdin\u0101\u0161anas \u0101trumu un z\u0101\u013cu biopieejam\u012bbu.<\/p>\n\n\n\n

          3. Vai piedevas var main\u012bt \u017eelat\u012bna \u017eelejas stipr\u012bbu?<\/strong>
          J\u0101, plastifikatori, piem\u0113ram, glicer\u012bns un sorb\u012bts, maina gela iztur\u012bbu, ietekm\u0113jot kapsulas elast\u012bbu un \u0161\u0137\u012bdin\u0101\u0161anas \u012bpa\u0161\u012bbas.<\/p>\n\n\n\n

          4. K\u0101da ir at\u0161\u0137ir\u012bba starp A un B tipa \u017eelat\u012bnu?<\/strong>
          A tipa \u017eelat\u012bnu ra\u017eo, izmantojot sk\u0101bes hidrol\u012bze<\/strong>, bet B tipa \u017eelat\u012bns s\u0101rmain\u0101 hidrol\u012bze<\/strong>, k\u0101 rezult\u0101t\u0101 main\u0101s gela iztur\u012bba un funkcion\u0101l\u0101s \u012bpa\u0161\u012bbas.<\/p>\n\n\n\n

          5. K\u0101p\u0113c \u017eelat\u012bna b\u0101zes p\u0101rtikas produktiem ir \u013coti svar\u012bga \u017eelejas iztur\u012bba?<\/strong>
          \u017delejas iztur\u012bba nodro\u0161ina pareizu tekst\u016bru, stingr\u012bbu un konsistenci t\u0101diem produktiem k\u0101 gumijas, zef\u012bri un piena deserti.<\/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\/lv\/gel-strength-definition\/\" \/>\n<meta property=\"og:locale\" content=\"lv_LV\" \/>\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\/lv\/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 min\u016btes\" \/>\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\":\"lv-LV\",\"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\":\"lv-LV\",\"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\":\"lv-LV\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/www.gelstrength.com\/#organization\",\"name\":\"Gel Strength and Bloom Test\",\"url\":\"https:\/\/www.gelstrength.com\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"lv-LV\",\"@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\":\"lv-LV\",\"@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\/lv\/author\/gel-strength\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Izpratne par \u017eelejas stipr\u012bbas defin\u012bciju - \u017eelejas stipr\u012bbas un zied\u0113\u0161anas tests","description":"Uzziniet vair\u0101k par \u017eelejas stipr\u012bbas defin\u012bciju, t\u0101s noz\u012bmi ciet\u0101 \u017eelat\u012bna kapsulu ra\u017eo\u0161an\u0101 un to, ko Bloom stipr\u012bba noz\u012bm\u0113 kapsulu kvalit\u0101tei.","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\/lv\/gel-strength-definition\/","og_locale":"lv_LV","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\/lv\/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 min\u016btes"},"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":"lv-LV","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":"Izpratne par \u017eelejas stipr\u012bbas defin\u012bciju - \u017eelejas stipr\u012bbas un zied\u0113\u0161anas tests","isPartOf":{"@id":"https:\/\/www.gelstrength.com\/#website"},"datePublished":"2025-03-18T07:34:42+00:00","dateModified":"2025-03-18T07:37:16+00:00","description":"Uzziniet vair\u0101k par \u017eelejas stipr\u012bbas defin\u012bciju, t\u0101s noz\u012bmi ciet\u0101 \u017eelat\u012bna kapsulu ra\u017eo\u0161an\u0101 un to, ko Bloom stipr\u012bba noz\u012bm\u0113 kapsulu kvalit\u0101tei.","breadcrumb":{"@id":"https:\/\/www.gelstrength.com\/gel-strength-definition\/#breadcrumb"},"inLanguage":"lv-LV","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":"G\u0113la stipr\u012bbas un zied\u0113\u0161anas tests","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":"lv-LV"},{"@type":"Organization","@id":"https:\/\/www.gelstrength.com\/#organization","name":"G\u0113la stipr\u012bbas un zied\u0113\u0161anas tests","url":"https:\/\/www.gelstrength.com\/","logo":{"@type":"ImageObject","inLanguage":"lv-LV","@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":"G\u0113la stiprums","image":{"@type":"ImageObject","inLanguage":"lv-LV","@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\/lv\/author\/gel-strength\/"}]}},"_links":{"self":[{"href":"https:\/\/www.gelstrength.com\/lv\/wp-json\/wp\/v2\/posts\/1398","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.gelstrength.com\/lv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.gelstrength.com\/lv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.gelstrength.com\/lv\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.gelstrength.com\/lv\/wp-json\/wp\/v2\/comments?post=1398"}],"version-history":[{"count":1,"href":"https:\/\/www.gelstrength.com\/lv\/wp-json\/wp\/v2\/posts\/1398\/revisions"}],"predecessor-version":[{"id":1403,"href":"https:\/\/www.gelstrength.com\/lv\/wp-json\/wp\/v2\/posts\/1398\/revisions\/1403"}],"wp:attachment":[{"href":"https:\/\/www.gelstrength.com\/lv\/wp-json\/wp\/v2\/media?parent=1398"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.gelstrength.com\/lv\/wp-json\/wp\/v2\/categories?post=1398"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.gelstrength.com\/lv\/wp-json\/wp\/v2\/tags?post=1398"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}