Abstract
A FEW years ago, one of us (T.M1,2) showed that by freezing, water could be withdrawn from a gelatin gel, the concentration of the remaining gel at equilibrium with any temperature increasing with falling temperature down to a temperature of 20°, below which no further water could be drawn out of the gel. At this temperature, the concentration of the gelatin in the gel is 66 per cent. The water in this gel was described as the combined (or bound) water and the experiments showed, therefore, that 1 gm. of gelatin combines with or binds about 0.5 gm. of water with forces greater than those of the formation of ice crystals at 20°.
Similar content being viewed by others
Article PDF
References
Moran, Proc. Roy. Soc., A, 112, 30; 1926.
Moran, Proc. Roy. Soc., A, 135, 411; 1932.
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
LLOYD, D., MORAN, T. Bound Water of Gelatin Gels. Nature 132, 515 (1933). https://doi.org/10.1038/132515a0
Issue Date:
DOI: https://doi.org/10.1038/132515a0
This article is cited by
-
Eine einfache Methode zur Bestimmung der Wasserbindung im Muskel
Die Naturwissenschaften (1953)
-
Concentration of Solutes in Vacuolar and Cytoplasmic Saps
Nature (1937)
Comments
By submitting a comment you agree to abide by our Terms and Community Guidelines. If you find something abusive or that does not comply with our terms or guidelines please flag it as inappropriate.