Abstract
The influence of a chemical modification (hardening) on the behavior of photographic gelatins at an interface has been investigated. It has been established, using the Langmuir monolayer method, that the properties of the surface layers of a modified gelatin change at the water-air interface and the depth of modification influences the surface activity of the gelatin. The surface properties of gelatin gels were investigated by the method of wetting depending on the hardener nature and the gelatin molecular-mass composition. It has been established that the hydrophilicity of gelatin gels increases with increase in the content of α-chains and the surface of gelatin gels is additionally hydrophilized as a result of their modification.
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