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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