Equilibrium of water between gelatin solution and ice



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.