Bookbinding and the Conservation of Books
A Dictionary of Descriptive Terminology

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gelatin

A complex protein of the scleroprotein class, having a molecular weight varying from about 40,000 to 100,000. It occurs in bones and fibrous tissue in the form of its anhydride, collagen, which is converted into gelatin on boiling with dilute acids. Gelatin swells in cold water, but is insoluble in it. It dissolves in hot water and produces a very viscous solution, e.g., a solution containing 1% or more solidifies to a jelly upon cooling. Gelatin is particularly rich in glycene and lysine. It is manufactured from hides and bones, principally those of bovine animals, and differs from GLUE in its purity and in the care observed in its manufacture. It is used in the manufacture of glue and photographic film, and in the tub-sizing of paper. (143 , 189 )




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