Showing papers on "Gelatin published in 1969"
TL;DR: In this article, the authors studied oxidation of a freeze-dried model system consisting of methyl linoleate and gelatin by incubating the model system in air at 50°C for up to 10 days in the dry state or at controlled relative humidities.
Abstract: SUMMARY– We studied oxidation of a freeze-dried model system consisting of methyl linoleate and gelatin by incubating the model system in air at 50°C for up to 10 days in the dry state or at controlled relative humidities. Incubation for 5-10 days caused a drop in the viscosity of gelatin solutions, an increase in the solubility of gelatin in ethanol-rich solvent mixtures, an increase in the retention time of gelatin on a Sephadex G-150 column, and a reduction in the melting point of a standard gelatin gel. There were no such changes in the viscosity and solubility properties of gelatin when incubation was at a relative humidity of approximately 60%. In some instances, incubation at high relative humidity led to partial insolubilization of gelatin in water or in acetate buffer. The oxidation effects in the dry state were consistent with the hypothesis that gelatin undergoes oxidative degradation. The effects of oxidation showed similarities to effects of ionizing radiations.
64 citations
43 citations
TL;DR: In this article, an examination of vacuum freeze-dried silica and gelatin gels by scanning electron microscopy reveals distinct relationships between gel structure and crystal nucleation, and aging effects are also discussed.
39 citations
TL;DR: It is concluded that mucopeptide synthesis occurs in step 1, that concomitant RNA, DNA, or protein synthesis is not essential, but that physical immobilization of excreted cell products at the protoplast surface is necessary early in step 2.
Abstract: Protoplasts of Bacillus subtilis plated on SDG medium formed L colonies in quantative yield and propagated in the L-form indefinitely. Protoplasts or L bodies placed in 25% gelatin medium formed bacillary colonies. Details of the reversion of these naked bodies to the walled form are reported here. Protoplasts prepared in minimal medium reverted fairly synchronously 3 to 4 hr after inoculation into gelatin, but protoplasts preincubated in casein hydrolysate (CH)-enriched minimal medium were primed to revert within 1 hr in the gelatin. Preincubation for 1.5 hr in 0.44% CH was required for good priming. Cells must be subjected to this preincubation (step 1) in the naked state; it is effective for L bodies as well as protoplasts. Priming was blocked by chloramphenicol, puromycin, and actinomycin D but was not affected by penicillin, lysozyme, or inhibition of deoxyribonucleic acid (DNA) synthesis. It is concluded that protein and ribonucleic acid (RNA) synthesis are required during step 1, that DNA synthesis is not required, and that wall mucopeptide is not made. The reversion of well-primed protoplasts in the gelatin (step 2) proceeded undisturbed in thymine-starved cells with chromosomes arrested at the terminus. It was scarcely slowed by chloramphenicol in the gelatin but was delayed about 3 hr by both puromycin and actinomycin D. Escape from inhibition occurred while the inhibitors were still actively blocking growth. Penicillin and cycloserine inhibited and lysozyme reversed reversion. Momentary melting of the gelatin delayed reversion. It is concluded that mucopeptide synthesis occurs in step 2, that concomitant RNA, DNA, or protein synthesis is not essential, but that physical immobilization of excreted cell products at the protoplast surface is necessary early in step 2. Newly reverted cells were misshapen and osmotically sensitive. Processes which confer osmotic stability after reversion (step 3) did not occur in the presence of chloramphenicol or actinomycin D.
36 citations
Patent•
10 Nov 1969
TL;DR: Starch Gels as discussed by the authors can be used as EXTENDERS or COMPLETE REPLACEMENTs for GELATIN in MANY applications, such as in FOOD PRODUCTS SUCH AS MOLDED SALADS and DESSERTS, in the MANUFACTURE of HARD CAPSULES, and as ENCAPSULATING AGENTS in the MIRO-encapsulation of SENSITIVE MATERIALS.
Abstract: STARCH GELS WHICH APPROXIMATE CLOSELY, IN PHYSICAL APPEARANCE, IN MOUTHING CHARACTERISTICS, AND IN STRUCTURE, GELS MADE FROM GELATIN, ARE PREPARED BY SUBJECTING AN AQUEOUS SLURRY OF AN AMYLOSE-CONTAINING STARCH WHICH HAS A BOUND FAT CONTENT OF LESS THAN ABOUT 03% TYO A RELATIVELY HIGH TEMPERATURE (GENERALLY BETWEEN ABOUT 158*F AND 220*F) AND A HIGH DEGREE OF SHEAR THE CONDITIONS OF TEMPERATURE AND DEGREE OF SHEAR SHOULD BE SUCH AS TO CAUSE SUBSTANTIALLY COMPLETE DISRUPTION OF THE STARCH GRANULES COUPLED WITH SUBSTANTIALLY NO MOLECULAR DEGRADATION THE RESULTING STARCH GELS CAN BE USED AS EXTENDERS OR COMPLETE REPLACEMENTS FOR GELATIN IN MANY APPLICATIONS IN WHICH GELATIN IS CUSTOMARILY EMPLOYED, EG IN FOOD PRODUCTS SUCH AS MOLDED SALADS AND DESSERTS, IN THE MANUFACTURE OF HARD CAPSULES, AND AS ENCAPSULATING AGENTS IN THE MIROENCAPSULATION OF SENSITIVE MATERIALS
34 citations
Journal Article•
27 citations
Patent•
04 Aug 1969
TL;DR: In this article, a method of producing microcapsules containing hydrophobic oily liquid, which comprises, in producing micro-capsules by complex coacervation, using gelatin, as at least one hydrophilic colloid, adding an aqueous solution of shock preventing agent at a temperature lower than the gelling point of gelatin in order to prevent a rise in viscosity due to reaction of gelatin and aldehyde during hardening pretreatment and rapidly accomplishing hardening pre-treatment.
Abstract: Method of producing microcapsules containing hydrophobic oily liquid, which comprises, in producing microcapsules by complex coacervation, using gelatin, as at least one hydrophilic colloid, adding an aqueous solution of shock preventing agent at a temperature lower than the gelling point of gelatin in order to prevent a rise in viscosity due to reaction of gelatin and aldehyde during hardening pretreatment and rapidly accomplishing hardening pretreatment.
25 citations
TL;DR: It is concluded that the stability of the collagen-protein polysaccharide complex is due to ionic interaction between the positively charged amino groups on the collagen and the negatively charged sulphonic acid Groups on the protein polysacCharide complex, rather than to covalent bonds between these two components.
22 citations
TL;DR: It was noted that of several hundred patients, three had reactions of the anaphylactoid type manifested by flushing of the skin and hypotension, and investigation of these symptoms and a review of the literature indicated that this was most likely related to the dextran.
Abstract: Technetium-99m-sulfur suspension produced by heating of thiosulfate was introduced for clinical use by Patton et al. in 1965(1). At present it is employed extensively for demonstration of liver, spleen, and bone marrow. The original preparation, technetium sulfide-sulfur “colloid,” was co-precipitated with rhenium sulfide and stabilized by the addition of gelatin. Larson and Nelp (2) suggested an alternative preparation of this colloid which was stabilized with dextran instead of with gelatin. After an initial period of using gelatin, dextran was employed at this institution. Over a period of several months it was noted that of several hundred patients, three had reactions of the anaphylactoid type manifested by flushing of the skin and hypotension. Investigation of these symptoms and a review of the literature indicated that this was most likely related to the dextran. This has been confirmed by others (3). As a result of these reactions, the preparation of the colloid was modified by eliminating the dex...
18 citations
TL;DR: Evidence is provided that the two components of collagen and protein-polysaccharides obtained from lathyritic animals easily separated from one another after solubilization provided evidence that theTwo components are probably not covalently cross-linked.
Abstract: 1. The solubilization of collagen and protein–polysaccharides from the developing cartilage of normal and lathyritic chicks was studied by using mild extraction procedures. One-third of the protein–polysaccharides could be solubilized in salt solutions at neutral pH from normal cartilage, whereas 95–100% could be extracted from the cartilage of animals that were severely lathyritic. Likewise, whereas in normal animals the collagen of cartilage was essentially insoluble in salt solutions at neutral pH, in lathyritic animals it was almost completely soluble. 2. The increased solubility of the collagen of cartilage from lathyritic animals enabled sufficient material to be collected so that the pure α1 chains of the collagen were isolated by repeated reconstitution, precipitation and CM-cellulose column chromatography. The purified α1 component was characterized by its relatively high content of hydroxylysine (14 residues/1000 amino acids). 3. About 37% of the collagen from the cartilage of normal chick embryos could be extracted as the gelatin at pH7·4 in lithium chloride solution. This was accompanied by the extraction of approx. 14% of the protein–polysaccharide content. 4. The protein–polysaccharides and the collagen from normal animals could be extracted from the cartilage relatively independently of one another under mild conditions. These same components obtained from lathyritic animals easily separated from one another after solubilization. This provided evidence that the two components are probably not covalently cross-linked. 5. The collagen of cartilage extracted as a gelatin from normal animals contained a high proportion of α chains compared with β dimers, similar to the lathyritic collagen of cartilage and other tissues, and similar to the gelatin extracted from normal chick bone.
18 citations
Patent•
22 Oct 1969
TL;DR: In this paper, the authors compare a mixture of gelatin and fat, along with sugar and an EMULSINFER for the fat, and show that a 2 or 3 LAYERED MULTITEXTURED GELATIN DESERT when the product COOLS.
Abstract: DRY COMPOSITION COMPRISING A COMBINATION OF GELATIN AND FAT, SUGAR AND AN EMULSINFER FOR THE FAT WHICH UPON SUCCESSIVE WHIPPING WITH WATER AT VARIOUS TEMPERATURES PRODUCES A 2 OR 3 LAYERED MULTITEXTURED GELATIN DESERT WHEN THE PRODUCT COOLS.
Patent•
23 Dec 1969
TL;DR: A new gelatine composition suitable for producing capsules having better resistance to enzymes, better mechanical strength, improved resistance to moisture and a longer storage life than known capsules was proposed in this paper.
Abstract: The invention provides a new gelatine composition suitable for producing capsules having better resistance to enzymes, better mechanical strength, improved resistance to moisture and a longer storage life than known capsules. This composition essentially comprises the combination product of gelatine, water, glycerine and/or sorbitol and a silicone fluid having an intrinsic viscosity of from 100 to 12,500.
Patent•
05 Feb 1969
Journal Article•
TL;DR: In this paper, the influence of the molecular size of gelatin on the reaction with tannic acid was investigated, and it was shown that the amount of the precipitate decreased with decreasing molecular weight of the gelatin.
Abstract: Tannin-protein complexes are known to be important in the fining of wines. This study was carried out to investigate the influence of the molecular size of gelatin on the reaction with tannic acid. Calfskin gelatin was chromatographed on a Sephadex G-75 column in order to yield a homogenous high molecular weight fraction. The main fraction contained 95% of the original protein material. Tannic acid was purified on a Silica-gel column to separate the low molecular weight components. Gallic acid, and an unidentified compound, which gave no precipitation with gelatin, were separated. The yield on the high molecular weight fraction was 70% of the starting material. Acid hydrolysis was used to produce fractions of gelatin of different molecular sizes. The hydrolyzed protein material was chromatographed on a Sephadex G-75 column and the separate fractions of varying molecular weights were compared with respect to their reaction with the purified tannic acid. The result showed that the amount of the precipitate decreased with decreasing molecular weight of the gelatin. This decrease in the amounts of tannic acid and protein in the precipitate as the protein fractions decreased in molecular weight is most readily accounted for by a greater solubility of the tannic acid-protein complexes formed with such protein fractions of lower molecular weight.
Patent•
28 Mar 1969
TL;DR: A PHOTOGRAPHIC LIGHT-SENSITIVE ELEMENT COMPRISING at LEAST one GELATIN LAYER wherein the Geltatin LAYer CONTAINS AN AQUEOUS SOLUTION or DISPERIOSN of a COPOLYMER of GLYCIDYL METHACRYLATE OR GLYCidyl ACRYLate, and a VINYL MONOMER.
Abstract: A PHOTOGRAPHIC LIGHT-SENSITIVE ELEMENT COMPRISING AT LEAST ONE GELATIN LAYER WHEREIN THE GELATIN LAYER CONTAINS AN AQUEOUS SOLUTION OR DISPERIOSN OF A COPOLYMER OF GLYCIDYL METHACRYLATE OR GLYCIDYL ACRYLATE, AND A VINYL MONOMER. THE COPOLYMER LENDS ENHANCED HARDENING PROPERTIES TO THE GELATIN.
TL;DR: It appears that the gelatin gel is able to discriminate between solutes and water, and this selective behavior was empirically expressed by the amount of water, in grams per gram dry gelatin, which is apparently “nonsolvent” in the gel for a given solute.
Patent•
08 Aug 1969
TL;DR: A stabilizer for radioactive colloidal solutions prepared from three gelatin fractions of varying molecular weights is described in this paper, which is prepared by heating the fractions with water, sodium chloride and succinic anhydride followed by neutralization and bacterial filtration.
Abstract: A stabilizer for radioactive colloidal solutions prepared from three gelatin fractions of varying molecular weights. It is prepared by heating the fractions with water, sodium chloride and succinic anhydride followed by neutralization and bacterial filtration.
Patent•
19 Aug 1969
TL;DR: In this article, light sensitive photographic materials are stabilized against curling and decrease in flexibility under conditions of low relative humidity by incorporating in the gelatin emulsion prior to drying at least 2 percent by weight based on the amount of gelatin of a cyclohexane compound of the general formula.
Abstract: Light-sensitive photographic materials coated with a dried gelatin emulsion are stabilized against curling and decrease in flexibility under conditions of low relative humidity by incorporating in the gelatin emulsion prior to drying at least 2 percent by weight based on the amount of gelatin of a cyclohexane compound of the general formula WHEREIN THE TWO A groups may be the same or different and are selected from the group consisting of -OH and -CH2OH and B is selected from the group consisting of H and -CH3.
Patent•
08 Sep 1969
TL;DR: In this paper, the authors describe a method for pre-preparing the same recipe where gelatin is incorporated into a food product, which is then stashed into a CASING and chilled.
Abstract: AN UNCOOKED FOOD PRODUCT AND METHOD FOR PREPARING THE SAME WHEREIN GELATIN IS INCORPORATED INTO A FOOD PRODUCT WHICH IS NORMALLY LIQUID BEFORE COOKING. THE FOOD PRODUCT WITH ADDED GELATIN IS THEN STUFFED INTO A CASING AND CHILLED. THE MOLDED PRODUCT IS SLICED AND COOKED TO PROVIDE A CONTROLLED PORTION OF FOOD PRODUCT HAVING NATURAL FLAVOR AND TEXTURE.
Patent•
10 Dec 1969TL;DR: In this paper, an EMBOSSABLE IDENTIFICATION or CREDIT card has been made by laminating the PHOTOGRAPHIC EMULSION LAYER of a TRANSPARENT PHOTOGAPHIC FILM to a RIGID SUBSTRATE USING an ASHESIVE based on a LATEX OF POLYVINYL ACEATE COPOLYMERIZED with an ALKYL ESTER of an UNSATURATED CARBOXYLIC ACID.
Abstract: AN EMBOSSABLE INDENTIFICATION OR CREDIT CARD HAS BEEN MADE BY LAMINATING THE PHOTOGRAPHIC EMULSION LAYER OF A TRANSPARENT PHOTOGRAPHIC FILM TO A RIGID SUBSTRATE USING AN ASHESIVE BASED ON A LATEX OF POLYVINYL ACEATE COPOLYMERIZED WITH AN ALKYL ESTER OF AN UNSATURATED CARBOXYLIC ACID TO WHICH GELATIN, GELATIN PLASTICIZER AND AN ATTACK SOLVENT FOR THE SUBSTRATE ARE ADDED. THE MIGRATION OF THE PLASTICIZER FROM THE ADHESIVE INTO THE EMULSION DURING AND SUBSEQUENT TO LAMINATION CAUSES AN INCREASED HARDENING AND/OR PLASTICZING OF THE WMULSION AND IMPROVE COHESIVE BONDING WITHIN THE WMULSION, AND CONSEQUENTLY THE OVERALL TOUGHNESS, DURABILITY AND QUALITY OF THE IDENTIFICATION CARD PRODUCED. ALTERNATIVELY, THE GELATIN PLASTICIZER MAY BE WIPED ONTO THE SURFACE OF THE PHOTOGRAPHIC EMULSION LAYER JUST PRIOR TO THE LAMINATION.
Patent•
20 Nov 1969