Bookbinding and the Conservation of Books
A Dictionary of Descriptive Terminology

 Previous item  Up One Level Next item

gel strength

The strength of a gel or jelly (such as gelatin or glue), often expressed as the weight in grams required to force a plunger into a test sample under specified conditions. The gel strength test is based on the fact that a solution containing lo or more of gelatin, when allowed to stand at a temperature of approximately 50° F., will form a firm jelly. If different glue solutions of identical concentration are permitted to chill or set, the quality of the glue will, in general, correspond to the consistency of the jelly formed. (185 )

[Search all CoOL documents]