Abstract
THE dilute-solution viscosity method, which has been so successfully used for high polymers, has rarely been employed in studies of protein solutions, even where there is reason to expect a markedly anisodimensional molecular shape1. The following results have been obtained on the dilute-solution viscosity of gelatin, as part of a programme of work on the molecular weight and molecular weight distribution. The reduced viscosity (1/c·loge(ηr)) of very dilute ash-free2 solutions of gelatin (gelatin concentration 0.20 per cent and less) have been measured as a function of pH (range pH 0.50–12.5) and concentration of added electrolyte (range zero to 1.00 M sodium chloride) at 35.0° C. in standard U-tube visco-meters. The results for an alkali-treated calfskin gelatin of good quality, isoelectric point pH 5.08, are given in the accompanying graph.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
