Abstract
AbstractGel strength and viscosity studies have been carried out employing a series of pectins obtained by degrading citrus pectin by grinding for various times in 3 ball mill. As degradation increased, the quantity of material estimated as calcium pectate, but not contributing to gel formation, increased and the slope of the straight line representing the gel strength and square of the concentration relationship became less. It is shown that this slope bears a linear relationship to the limiting viscosity values for the pectin in aqueous solution and the nitro‐ester in acetone solution, and that it is proportional to the Young's modulus of the fibrils constituting the gel.
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