Abstract
Certain non-collagenous components occurring in photographic gelatins, which slow down or inhibit the physical and c emlcal ripening process are designated in the literature as restrainers.There exists beside the “natural” restrainers other—mostly organic—compounds with similar properties, e.g., anti-foggants and emulsion stabilizers. Such substances are to be considered as “artificial” restrainers. Additions of these to gelatins may control the degree of restraining properties.Neither the presence, not the type and the concentration of restrainer components are sufficient criteria for their activity. The reaction condillons in the investigated system are of a particular interest, especially pH.F .Evidence by experiment is given, that at constant content of restrainers in gelatin, the degree of restraini ng is strongly dependent on pH. Or Instance, adenine loses its inhibiting properties at pH<5, but it will eract as a powerful restrainer at pH>6.5.The activity of most restrainers increases with pH.
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