Bloom is a test used to measure the strength of a gel, most commonly gelatin.
The test was originally developed and patented in 1925 by Oscar T.
[1] The test determines the weight in grams needed by a specified plunger (normally with a diameter of 0.5 inch) to depress the surface of the gel by 4 mm without breaking it at a specified temperature.
Gelatin is a biopolymer material composed of polypeptide chains of varying length.
The longer the chain, the higher the Bloom number:[3] This fluid dynamics–related article is a stub.