20: 397 (1928).
Clark, A. W., and Du Bois, L. Jelly Value of Gelatin and Glue. Ind. Eng.
Chem. 10: 707 (1918).
Clayton, W. Foods as Colloids Systems. Food 4: 195 (1935).
Dahlberg, A. C, Carpenter, D. C, and Hening, J. C. Grading of Commercial
Gelatin and Its Use in the Manufacture of Ice Cream. II. Ind. Eng. Chem.
20: 516 (1928).
Edwards, P. R, Opacity in Gelatines. Food Technology 1: 100 (1931-32).
Lloyd, D. J. On the Swelling of Gelatin in Hydrochloric Acid and Caustic Soda.
Biochemical J. 14: 147 (1920).
Lloyd, D. J. The Problem of Gel Structure, p. 777, Colloid Chemistry. Edited
by Alexander. Chemical Catalog Co. (1926).
188 GELATIN
Loeb, J. Proteins and the Theory of Colloidal Behavior. McGraw-Hill Co.
(1922).
Loeb, J. Crystalloidal and Colloidal Behavior of Protein. Chapter II. The
Theory and Application of Colloidal Behavior. Edited by Bogue. McGraw-
Hill Co. (1924).
Ostwald, Wo. An Introduction to Theoretical and Applied Colloid Chemistry.
Translation by Fischer. John Wiley & Sons (1922).
Ostwald, Wo., Wolski, P., and Kuhn, A. Practical Colloid Chemistry. Transla-
tion by I. N. Kuegelmass and T. Cleveland. Methuen & Co. London (1926).
Patten, H. E., and Johnson, A. J. The Effect of Hydrogen Ion Concentration
on the Liquefaction of Gelatin. J. Biol. Chem. 38: 179 (1919).
Rideal, S. Glue and Glue Testing. Scott, Greenwood & Son. London (1926).
Sheppard, S. E., and Elliott, F. A. The Reticulation of Gelatine. Ind. Eng.
Chem. 10: 727 (1918).
Sheppard, S. E., and Hudson, J. H. Pressed Foam Gelatin. Ind. Eng. Chem. 28:
422 (1936).
Sheppard, S. E., and Sweet, S. S. The Setting and Melting Points of Gelatins.
Ind. Eng. Chem. 13: 423 (1921).
Sheppard, S. E., Sweet, S. S., and Scott, J. R. The Jelly Strength of Gelatins
and Glues. Ind. Eng. Chem. 12: 1007 (1920).
Weiser, H. B. Jellies and Gelatinous Precipitates. Chapter XV. The Theory
and Application of Colloidal Behavior. Edited by Bogue. McGraw-Hill
Co. (1924).
GELATIN
Directions for cooling gelatin. The gelatin solutions should be put
to cool at the same temperature. Those from the same experiment should
be on the same shelf in the refrigerator, as the upper shelves have a higher
temperature than the lower ones. A cooling room is a splendid place to
put them while cooling. For class work when periods are short the setting
may be hastened by putting the containers in crushed ice. The ice should
be the same depth around all the containers. It is better to have all the
containers for one experiment in the same pan of ice for cooling. The
containers should be the same size, shape, and material, for if they are not
the same size the surface area for cooling will be greater for some than
for others. Enamel or aluminum are good materials for cooling gelatin
solutions. Crockery or china cools more slowly than metal.
The proportion of gelatin suggested in the following experiments, 3.5
grams for a cup of liquid, is not the best proportion for all gelatins.
With some brands or grades about 2 per cent or about 4.8 grams per cup
of liquid will be required for the best results. Find the best proportion
of gelatin for the brand that is being used and substitute that amount for
the amount given in the experiments. Use the same brand for all the
experiments except Experiment 30.
Page 153
Presented as published in 1932. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
20: 397 (1928).
Clark, A. W., and Du Bois, L. Jelly Value of Gelatin and Glue. Ind. Eng.
Chem. 10: 707 (1918).
Clayton, W. Foods as Colloids Systems. Food 4: 195 (1935).
Dahlberg, A. C, Carpenter, D. C, and Hening, J. C. Grading of Commercial
Gelatin and Its Use in the Manufacture of Ice Cream. II. Ind. Eng. Chem.
20: 516 (1928).
Edwards, P. R, Opacity in Gelatines. Food Technology 1: 100 (1931-32).
Lloyd, D. J. On the Swelling of Gelatin in Hydrochloric Acid and Caustic Soda.
Biochemical J. 14: 147 (1920).
Lloyd, D. J. The Problem of Gel Structure, p. 777, Colloid Chemistry. Edited
by Alexander. Chemical Catalog Co. (1926).
188 GELATIN
Loeb, J. Proteins and the Theory of Colloidal Behavior. McGraw-Hill Co.
(1922).
Loeb, J. Crystalloidal and Colloidal Behavior of Protein. Chapter II. The
Theory and Application of Colloidal Behavior. Edited by Bogue. McGraw-
Hill Co. (1924).
Ostwald, Wo. An Introduction to Theoretical and Applied Colloid Chemistry.
Translation by Fischer. John Wiley & Sons (1922).
Ostwald, Wo., Wolski, P., and Kuhn, A. Practical Colloid Chemistry. Transla-
tion by I. N. Kuegelmass and T. Cleveland. Methuen & Co. London (1926).
Patten, H. E., and Johnson, A. J. The Effect of Hydrogen Ion Concentration
on the Liquefaction of Gelatin. J. Biol. Chem. 38: 179 (1919).
Rideal, S. Glue and Glue Testing. Scott, Greenwood & Son. London (1926).
Sheppard, S. E., and Elliott, F. A. The Reticulation of Gelatine. Ind. Eng.
Chem. 10: 727 (1918).
Sheppard, S. E., and Hudson, J. H. Pressed Foam Gelatin. Ind. Eng. Chem. 28:
422 (1936).
Sheppard, S. E., and Sweet, S. S. The Setting and Melting Points of Gelatins.
Ind. Eng. Chem. 13: 423 (1921).
Sheppard, S. E., Sweet, S. S., and Scott, J. R. The Jelly Strength of Gelatins
and Glues. Ind. Eng. Chem. 12: 1007 (1920).
Weiser, H. B. Jellies and Gelatinous Precipitates. Chapter XV. The Theory
and Application of Colloidal Behavior. Edited by Bogue. McGraw-Hill
Co. (1924).
GELATIN
Directions for cooling gelatin. The gelatin solutions should be put
to cool at the same temperature. Those from the same experiment should
be on the same shelf in the refrigerator, as the upper shelves have a higher
temperature than the lower ones. A cooling room is a splendid place to
put them while cooling. For class work when periods are short the setting
may be hastened by putting the containers in crushed ice. The ice should
be the same depth around all the containers. It is better to have all the
containers for one experiment in the same pan of ice for cooling. The
containers should be the same size, shape, and material, for if they are not
the same size the surface area for cooling will be greater for some than
for others. Enamel or aluminum are good materials for cooling gelatin
solutions. Crockery or china cools more slowly than metal.
The proportion of gelatin suggested in the following experiments, 3.5
grams for a cup of liquid, is not the best proportion for all gelatins.
With some brands or grades about 2 per cent or about 4.8 grams per cup
of liquid will be required for the best results. Find the best proportion
of gelatin for the brand that is being used and substitute that amount for
the amount given in the experiments. Use the same brand for all the
experiments except Experiment 30.