B. Lemon juice,
reduce the cold water
but
to
but reduce the cold water to
but reduce the cold water to
the cold water
191.5 cc
176.5 cc.
146.5 cc
to 86.5 cc.
1. Repeat Al
lemon juice.
2. Repeat Al
juice to 30 cc.
3. Repeat Al
lemon juice.
4. Repeat Al, but reduce
lemon juice.
C. Grape juice.
1. Repeat Bl, but substitute grape juice for the lemon juice.
2. Repeat B2, but substitute grape juice for the lemon juice.
3. Repeat B3, but substitute grape juice for the lemon juice.
4. Repeat B4, but substitute grape juice for the lemon juice.
D. Tomato juice.
1. Repeat Al, but substitute tomato juice for the cold water.
E. Vinegar.
1. Repeat B2, but substitute vinegar for the lemon juice.
2. Repeat B3, but substitute vinegar for the lemon juice.
and add 15 cc. of
and increase lemon
and add 60 cc. of
and add 120 cc. of
Gelatin,
per cent
Time
required
to set
Temperature
when set
Proportion
of acid
added
Color
Texture
Results and conclusions.
GELATIN
191
Experiment 32.
To determine the effect of varying the percentage of gelatin upon the time
required for gelation and the stiffness of the gelatin.
1. Hydrate 3.5 grams of gelatin with 30 cc. of cold water. Dissolve by
warming over hot water. Add 176.5 cc. of cold water, 30 cc. of lemon juice,
and 50 grams of sugar.
2. Repeat 32,1, but increase the gelatin to 4.8 grams and reduce the cold
water to 174 cc. What is the percentage of gelatin used? Its measure?
3. Repeat 32,1, but increase the gelatin to 5.8 grams and reduce the cold
water to 172 cc. What is the percentage of gelatin used? Its measure?
4. Repeat 32,1, but increase the gelatin to 7.2 grams and decrease the cold
water to 171 cc.
5. Repeat 32,1, but decrease the gelatin to 2.4 grams and increase the cold
water to 192.5 cc.
Gelatin,
grams
Gelatin,
measure
Gelatin,
per cent
Time to
set
Temperature
when set
Texti
Results and conclusions.
Experiment 33.
To determine the effect of high temperatures upon the stiffening power of
gelatin.
A. Plain gelatin.
1. Hydrate 3.5 grams of gelatin with 30 cc. of cold water. Cover the bowl
to prevent the steam from condensing in the bowl and increasing the quantity
of liquid in the gelatin. If the quantity of liquid is increased, measure it and
decrease the cold water added accordingly. Place the covered bowl in a pressure
cooker and heat for 15 minutes at 15 pounds pressure. Take from the cooker
and add 176.5 cc. of cold water, 30 cc. of lemon juice, and 50 grams of sugar.
2. Repeat Al, but after hydrating add the lemon juice to the gelatin before
heating in the pressure cooker.
3. Hydrate 3.5 grams of gelatin in 30 cc. of cold water. Melt over hot water,
then add 176.5 cc. of cold water, 30 cc. of lemon juice, and 50 grams of sugar.
Does hydrolysis occur more rapidly when the gelatin contains an acid or
when plain? Does the one with the acid ever become stiff enough to serve?
B. Acidulated gelatin.
Repeat the directions under 33A, but use acidulated gelatin. Notice the
proportions given on the package for a cup of liquid and use the part of a
package needed for a cup of the gelatin solution. What is its weight and
measure? Make up 1 cup without heating in the cooker for a control. Compare
with A for time required to set and the texture of the gelatin.
192
GELATIN
Experiment 34.
Page 155
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B. Lemon juice,
reduce the cold water
but
to
but reduce the cold water to
but reduce the cold water to
the cold water
191.5 cc
176.5 cc.
146.5 cc
to 86.5 cc.
1. Repeat Al
lemon juice.
2. Repeat Al
juice to 30 cc.
3. Repeat Al
lemon juice.
4. Repeat Al, but reduce
lemon juice.
C. Grape juice.
1. Repeat Bl, but substitute grape juice for the lemon juice.
2. Repeat B2, but substitute grape juice for the lemon juice.
3. Repeat B3, but substitute grape juice for the lemon juice.
4. Repeat B4, but substitute grape juice for the lemon juice.
D. Tomato juice.
1. Repeat Al, but substitute tomato juice for the cold water.
E. Vinegar.
1. Repeat B2, but substitute vinegar for the lemon juice.
2. Repeat B3, but substitute vinegar for the lemon juice.
and add 15 cc. of
and increase lemon
and add 60 cc. of
and add 120 cc. of
Gelatin,
per cent
Time
required
to set
Temperature
when set
Proportion
of acid
added
Color
Texture
Results and conclusions.
GELATIN
191
Experiment 32.
To determine the effect of varying the percentage of gelatin upon the time
required for gelation and the stiffness of the gelatin.
1. Hydrate 3.5 grams of gelatin with 30 cc. of cold water. Dissolve by
warming over hot water. Add 176.5 cc. of cold water, 30 cc. of lemon juice,
and 50 grams of sugar.
2. Repeat 32,1, but increase the gelatin to 4.8 grams and reduce the cold
water to 174 cc. What is the percentage of gelatin used? Its measure?
3. Repeat 32,1, but increase the gelatin to 5.8 grams and reduce the cold
water to 172 cc. What is the percentage of gelatin used? Its measure?
4. Repeat 32,1, but increase the gelatin to 7.2 grams and decrease the cold
water to 171 cc.
5. Repeat 32,1, but decrease the gelatin to 2.4 grams and increase the cold
water to 192.5 cc.
Gelatin,
grams
Gelatin,
measure
Gelatin,
per cent
Time to
set
Temperature
when set
Texti
Results and conclusions.
Experiment 33.
To determine the effect of high temperatures upon the stiffening power of
gelatin.
A. Plain gelatin.
1. Hydrate 3.5 grams of gelatin with 30 cc. of cold water. Cover the bowl
to prevent the steam from condensing in the bowl and increasing the quantity
of liquid in the gelatin. If the quantity of liquid is increased, measure it and
decrease the cold water added accordingly. Place the covered bowl in a pressure
cooker and heat for 15 minutes at 15 pounds pressure. Take from the cooker
and add 176.5 cc. of cold water, 30 cc. of lemon juice, and 50 grams of sugar.
2. Repeat Al, but after hydrating add the lemon juice to the gelatin before
heating in the pressure cooker.
3. Hydrate 3.5 grams of gelatin in 30 cc. of cold water. Melt over hot water,
then add 176.5 cc. of cold water, 30 cc. of lemon juice, and 50 grams of sugar.
Does hydrolysis occur more rapidly when the gelatin contains an acid or
when plain? Does the one with the acid ever become stiff enough to serve?
B. Acidulated gelatin.
Repeat the directions under 33A, but use acidulated gelatin. Notice the
proportions given on the package for a cup of liquid and use the part of a
package needed for a cup of the gelatin solution. What is its weight and
measure? Make up 1 cup without heating in the cooker for a control. Compare
with A for time required to set and the texture of the gelatin.
192
GELATIN
Experiment 34.