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Equilibrium of water between gelatin solution and ice
Author(s) -
Tanner J. E.
Publication year - 1966
Publication title -
journal of applied polymer science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.575
H-Index - 166
eISSN - 1097-4628
pISSN - 0021-8995
DOI - 10.1002/app.1966.070100504
Subject(s) - gelatin , aqueous solution , thermodynamics , water ice , materials science , ice water , ice formation , chemistry , geology , organic chemistry , physics , atmospheric sciences , astrobiology , food science
The equilibration of water between aqueous gelatin solution and physically separate cakes of ice was observed. Typically, the water content of the solutions reached a nearly steady value several times before final equilibrium, reasons for which are discussed. The equilibrium gelation concentrations were found to be 72 ± 1%, 77 ± 2%, and 80 ± 3% at −10, −21, and −33°C., respectively, in moderately good agreement with predictions based on the vapor pressure measurements of Bull at higher temperatures.