PMID: 1489Nov 1, 1975

The effect of blending on the rheological properties of gelatin solutions and gels

The Journal of Pharmacy and Pharmacology
J A RobinsonC Marriott


The effect of blending on rheological properties for an acid and alkaline processed gelatin has been investigated. Blending of weak gels (1-0-3-5% w/v at 25 degrees), resulted in a decrease in gel rigidity whereas in the stronger gels (5-50% w/v at 25 degrees) and solutions (18% and 30% w/v at 35 degrees), an increase occurred. The decrease in structure in the weak gels is considered to be due to coulombic effects, minimum strength occurring for a mixture which possessed zero charge in solution. A tentative explanation for effects in rigid gels and concentrated solutions is offered.


Apr 1, 1968·The Journal of Pharmacy and Pharmacology·B Warburton, B W Barry
Mar 1, 1973·Journal of Physics E: Scientific Instruments·C MarriottE R Harris


Aug 1, 1976·Journal of Pharmaceutical Sciences·F W Goodhart, M L Eichman
May 1, 1984·The Journal of Pharmacy and Pharmacology·J D SmartH E Worthington

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