Correction: The Jelly Strength of Gelatins and Glues

Thermal Degradation of Gelatin as Applied to Processing of Gel Mass

“…Many methods of gel strength have been reported (8)(9)(10)(11). None, however, was suitable for this study from the standpoint of accuracy and convenience.…”

“…The equation of the k f regression line, expressed in exponential form, becomes: k, = 5.9031 x 107e-9@5 S6/T (Eq. 8 ) Equation 8, which is significant a t p < 0.05, is in the familiar form of the Arrhenius equation as: 9) where AHa is the activation energy for the degradation reaction, T is the absolute temperature, A is a constant, and R is the gas constant. The term AH,, may be taken as the activation energy for rigidity degradation.…”

An improved method for measurement of gel strength and data on starch gels

“…Experience has shown t hat the stopcock can b e closed within 2 to 3 second s after th e disk has b een .5 to . 8 . 6 to .…”

“…Of these, mention may be made of the ASTM [1]1 and Fuchs [2] penetrometers, the Bloom [3] gelometer, the TalTBaker [4,5] gel tester, the Brimhall-Hixon [6] rigidometer, the Sheppard [7,8] torsion dynamometer , the Rosinger-Vetter [9] static-loading membrane method, and the Saare-Martens [10] disk method. All of these have specific advantages.…”