THE SWELLING PRESSURE OF GELATIN AND THE MECHANISM OF SWELLING IN WATER AND NEUTRAL SALT SOLUTIONS

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Abstract
Measurements were made of the swelling pressure, osmotic pressure, and viscosity of gelatin in water and in salt solutions at various temperatures. Two fractions were isolated from gelatin, one having high solubility in water, high osmotic pressure, low yiscosity, and no capacity to form a gel. The other fraction had opposite properties. It is concluded that swelling of gelatin in water or salt solutions is an osmotic phenomenon, and that gelatin consists of a network of an insoluble substance enclosing a solution of a soluble constituent.

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