Equilibrium of water between gelatin solution and ice

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Abstract

The equilibration of water between aqueous gelatin solution and physically separate cakes of ice was observed. Typically, the water content of the solutions reached a nearly steady value several times before final equilibrium, reasons for which are discussed. The equilibrium gelation concentrations were found to be 72 ± 1%, 77 ± 2%, and 80 ± 3% at −10, −21, and −33°C., respectively, in moderately good agreement with predictions based on the vapor pressure measurements of Bull at higher temperatures.

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