By American Chemical Society
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38, 413 (1925). (16) Saunders, P . , in Ward, A . , Nature 171, 1099 (1953). (17) Smith, C. , J. Am. Chem. Soc. 41, 135 (1919). , Saunders P. , Ward, A. , J. Polymer Sci. 12, 325 (1954). , Saunders P . R.. Ward, A . G . , Proc. 13th Intern. Congr. , p. 104,1953. ch005 J U R G SOLMS La Tour-de-Peilz, Vaud, Switzerland The gelation process is considered a very specific process. This specificity is interpreted on a structural basis. Therefore some relationships between the chemical constitution and gelation properties of pectins and some related polysaccharides are outlined.
There are reasons why this is not the best method for measuring rigidity. However, for exploratory studies it is adequate and very convenient. Upon plotting In 1/ (1 — D) vs. time, a straight line does not result (Figure 5). A plot of 1/(1 — D) vs. time also did not yield a straight line (not shown), indicating that the reac tion is not of the second-order, nonreversible type either. This indicates that the above-mentioned mechanism does not explain the results, although the equilibrium rigidity varies with the square of the gelatin concentration.
The hydrocolloid must be compatible with acid. 2%) were originally the stabilizers used. 2%) have been used with satisfactory results. A side effect of some hydrocolloids is prevention of color migration in frozen water ice bars containing food-grade aniline dyes.