The hardening of gelatine, particularly in photographic materials
Abstract
The melting and dissolution of gelatins begins between 30 and 34 C, depending on their molecular weights. Processes for raising this melting point as described in numerous German, U.S., and British patents are evaluated, and the photographic advantages and disadvantages of each are cited.
- Publication:
-
NASA STI/Recon Technical Report N
- Pub Date:
- August 1977
- Bibcode:
- 1977STIN...7814363F
- Keywords:
-
- Gelatins;
- Hardening;
- Photographic Emulsions;
- Photographic Processing;
- Waterproofing;
- Chromates;
- Crosslinking;
- Dehydration;
- Inorganic Compounds;
- Melting Points;
- Organic Compounds;
- Reaction Kinetics;
- Instrumentation and Photography