Rate of shrinkage of tendon collagen: Heat, entropy, and free energy of activation of the shrinkage of untreated tendon; effect of acid, salt, pickle, and tannage on the activation of tendon collagen

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Abstract
From isothermal measurements of the rate of shrinkage of tendon collagen, it was concluded that shrinkage is a rate process involving a reaction of first order. The effects of tension and length of soaking before shrinkage were studied. Avg. values of heat, entropy, and free energy of shrinkage of untreated tendon were obtained by application of the theory of absolute reaction rates to the data. These values were found to be 141 kcal./mole, 349 cal./mole deg., and 24.7 kcal./mole at 60[degree]C, respectively. Measurements of shrinkage temps. were discussed. The effects of pH, salt, tanning, and pretannage treatments on the activation process were studied. Heat, entropy, and free energy decrease in acid and alkaline media. Salt solns. cause a decrease in heat and entropy but an increase in free energy in concentrated solns. The effect of salt and acid in combination is complex, but in concentrated salt solns. an increase in free energy was observed. All tannages investigated, with the exception of chrome tanning, appeared to reduce the entropy more than the heat, thereby increasing the free energy. Chrome tanning increased heat, entropy, and free energy markedly. An interpretation of the results was given.

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