Rate of crosslinking of gelatin in aqueous solution

摘要

AbstractThe rate of crosslinking of concentrated gelatin solutions in water has been measured by means of a gelation timer. Some effects of temperature, pH, crosslinking agent, and gelatin concentration have been measured. The crosslinking agents have varied from fast‐acting chrome alum, glutaraldehyde, and a carbodiimide to slow‐acting mucobromic acid and dialdehyde starches. Detailed crosslinking mechanisms are discussed for dimethylol urea, mucobromic acid, and several dialdehyde crosslinking agents. Some effects of urea and other additives on the dimethylol urea crosslinking rate are descri