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In a previous communication entitled "The Elastic Properties of Gelatin Jellies"1 two of the present writers have given the results on the measurements of the rigidity of gelatin jellies from commercial gelatins, at various concentrations and under different conditions of preparation. Certain rather anomalous effects were observed when the rigidity was determined for jellies containing different concentrations of acid and alkali, the Sorensen values of which had been determined electrometrically in solutions.

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