Relevant bibliographies by topics / Gelatin

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Academic literature on the topic 'Gelatin'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 August 2024

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Journal articles on the topic "Gelatin"

1

Charoenchokpanich, Wiriya, Pratchaya Muangrod, Sittiruk Roytrakul, Vilai Rungsardthong, Savitri Vatanyoopaisarn, Benjamaporn Wonganu, and Benjawan Thumthanaruk. "Influence of extraction times on physical and functional properties of gelatin from salted jellyfish by-products." E3S Web of Conferences 355 (2022): 02014. http://dx.doi.org/10.1051/e3sconf/202235502014.

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By-products of the marine industry have gained attention for producing valuable food ingredients like gelatin, which might benefit food applications and decrease food waste. Gelatin is the only protein-based food hydrocolloid, mainly used for gelling, viscosity, or emulsifying in the food industry. So far, a number of researchers have reported that by-products of salted jellyfish can produce jellyfish gelatin. The quality of jellyfish gelatin gel depends on several factors including hydrochloric acid pretreatment, extraction temperature, and extraction time. However, the functional properties such as foaming and emulsifying of jellyfish gelatin are not well understood. This research was aimed at investigating the hydrochloric acid pretreatment effect of extraction times (12, 24, and 48 h) at 60 °C on the resulting gelatin's yield, physical, and functional properties. Results showed that jellyfish gelatin's yield, gel strength, and viscosity significantly increased with increasing extraction times. Jellyfish gelatin yields were 2.74-14.07%. The gel strength of jellyfish gelatin extracted for 48 h (325.97±2.84 g) was higher than that of jellyfish gelatins extracted for 12 h (210.46±3.97 g) and 24 h (261.60±3.25 g). All jellyfish gelatins can form gels at 4 °C. Viscosity values of jellyfish gelatin were 23.00-24.50 centipoise. The foaming capacity and foaming stability of jellyfish gelatin were 12.28-17.54% and 10.52-15.78%, respectively. The emulsification activity index of jellyfish gelatin was 13.11-13.30 m2/g, and the emulsification stability index was 39.19-56.42%. As a result, varied gelatin extraction periods influenced jellyfish gelatin's physical and functional properties, indicating that the extended extraction time of 48 h delivered the jellyfish gelatin that can be used as a foaming and emulsifying agent. Therefore, turning the jellyfish by-products into food ingredients like gelatin would increase product values and potential uses in the food and medical applications.
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Li, Yi, Yunchao Xiao, Man Xi, Guibin Li, and Yang Jiang. "One-Step Preparation of Adhesive Composite Hydrogels through Fast and Simultaneous In Situ Formation of Silver Nanoparticles and Crosslinking." Gels 8, no. 5 (April 21, 2022): 256. http://dx.doi.org/10.3390/gels8050256.

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In this study, a series of gelatin/silver nanoparticles (AgNPs) composite hydrogels are prepared for the first time through the facile in situ formation of AgNPs. AgNPs, which are formed by reducing Ag+ using dopamine-conjugated gelatins. These can simultaneously crosslink gelatin molecules, thus generating three-dimentional and porous hydrogels. The gelation time and pore sizes of these composite hydrogels can be controlled by controlling the feeding concentration of AgNO3 and weight content of gelatin in water, respectively. The feeding concentration of AgNO3 also has an effect on the equilibrium swelling ratio of the hydrogels. Moreover, these composite hydrogels, with a controllable gelation time and in situ forming ability, exhibit good adhesive properties and can be used as drug-release depots.
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Padilla, Cristina, Franck Quero, Marzena Pępczyńska, Paulo Díaz-Calderon, Juan Pablo Acevedo, Nicholas Byres, Jonny J. Blaker, William MacNaughtan, Huw E. L. Williams, and Javier Enrione. "Understanding the Molecular Conformation and Viscoelasticity of Low Sol-Gel Transition Temperature Gelatin Methacryloyl Suspensions." International Journal of Molecular Sciences 24, no. 8 (April 19, 2023): 7489. http://dx.doi.org/10.3390/ijms24087489.

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For biomedical applications, gelatin is usually modified with methacryloyl groups to obtain gelatin methacryloyl (GelMA), which can be crosslinked by a radical reaction induced by low wavelength light to form mechanically stable hydrogels. The potential of GelMA hydrogels for tissue engineering has been well established, however, one of the main disadvantages of mammalian-origin gelatins is that their sol-gel transitions are close to room temperature, resulting in significant variations in viscosity that can be a problem for biofabrication applications. For these applications, cold-water fish-derived gelatins, such as salmon gelatin, are a good alternative due to their lower viscosity, viscoelastic and mechanical properties, as well as lower sol-gel transition temperatures, when compared with mammalian gelatins. However, information regarding GelMA (with special focus on salmon GelMA as a model for cold-water species) molecular conformation and the effect of pH prior to crosslinking, which is key for fabrication purposes since it will determine final hydrogel’s structure, remains scarce. The aim of this work is to characterize salmon gelatin (SGel) and salmon methacryloyl gelatin (SGelMA) molecular configuration at two different acidic pHs (3.6 and 4.8) and to compare them to commercial porcine gelatin (PGel) and methacryloyl porcine gelatin (PGelMA), usually used for biomedical applications. Specifically, we evaluated gelatin and GelMA samples’ molecular weight, isoelectric point (IEP), their molecular configuration by circular dichroism (CD), and determined their rheological and thermophysical properties. Results showed that functionalization affected gelatin molecular weight and IEP. Additionally, functionalization and pH affected gelatin molecular structure and rheological and thermal properties. Interestingly, the SGel and SGelMA molecular structure was more sensitive to pH changes, showing differences in gelation temperatures and triple helix formation than PGelMA. This work suggests that SGelMA presents high tunability as a biomaterial for biofabrication, highlighting the importance of a proper GelMA molecular configuration characterization prior to hydrogel fabrication.
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Reza, Muhammad, and Devi Annissa. "Fish-based gelatin: exploring a sustainable and halal alternative." Journal of Halal Science and Research 4, no. 2 (September 29, 2023): 55–67. http://dx.doi.org/10.12928/jhsr.v4i2.8596.

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Gelatin derived from fish has emerged as a promising alternative to traditional gelatin derived from mammals, primarily due to its potential to meet the rising demand for halal-certified products. This article provides a comprehensive overview of the utilization and extraction of gelatin derived from fish as a halal-compliant substitute. This study gathered information regarding the source, extraction method, and contribution to physicochemical properties and applications by reviewing the relevant literature. It discusses the most frequently consumed fish species, such as tilapia, mackerel, and catfish, which are halal and possess outstanding gel-forming properties. Type A gelatine (pre-treated acid) is distinguished from type B gelatine (pre-treated alkaline) based on the solvent used for pre-treatment. Seventy-five percent of the twenty gelatin extraction studies utilized alkaline pre-treatment (i.e., NaOH), where the base solution can eliminate non-collagen from the skin or bone of fish, thereby obtaining pure collagen. All extraction processes are conducted using the hot water extraction method at temperatures ranging from 45 to 70 °C. This method is time-efficient, accelerates collagen decomposition and gelatin solubility, and increases gelatin yield (from 5.33 to 68.75%). The effects of various procedures, including acid and alkaline extraction, on gelatin gel strength, moisture content, ash content, protein content, and fat content are investigated. According to SNI, gelatine has a gel strength between 50 and 300, a moisture content that does not exceed 16%, a lipid content that does not exceed 5%, and an average protein content that does not exceed 87.65%. However, ash concentrations typically persist above 3.25%, presumably due to using bases in pre-treatment processes that do not perfectly dissolve minerals compared to acids. In conclusion, the source and method of extraction will impact the gelatin's characteristics and applications. Keywords: Gelatin, Fish-based gelatin, Physicochemical properties, Traditional gelatin, SNI
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Takahashi, Kazuhiro, Tomoaki Takamoto, and Yasuhiko Tabata. "Preparation of Gelatin Grafted with Lactic Acid Oligomers." Key Engineering Materials 288-289 (June 2005): 441–44. http://dx.doi.org/10.4028/www.scientific.net/kem.288-289.441.

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The objective of this study is to synthesize gelatins grafted with lactic acid oligomer (LAo) and lactic acid oligomer-poly(ethylene glycol)-lactic acid oligomer (LAo-PEG-LAo) triblock copolymers and to examine their gelation behavior. The grafting ratio of LAo-grafted gelatins could be changed by the feed ratio of LAo to the amino groups of gelatin for grafting reaction, while triblock copolymers with different molecular weights of LAo were prepared. The turbidity of LAo-grafted gelatin solution increased with the increased grafting ratio, although the turbidity increase was suppressed by adding guanidine hydrochloride in a dose-dependent manner. The turbidity of LAo-grafted gelatin solution further enhanced by mixing with the solution of triblock copolymers, while the enhanced extent increased with an increase in the LAo molecular weight. A mechanically firm hydrogel was formed by mixing the LAo-grafted gelatin and triblock copolymer at the higher solution concentrations, while the compression strength of the hydrogel became higher as the grafting ratio increased. No hydrogel formation was observed in the presence of guanidine hydrochloride.
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Sugihartono, Sugihartono. "Kemampuan Gelatin Kulit Ikan Menggantikan Gelatin Mamalia Berdasarkan Sifat Fisika-Kimianya untuk Industri Pangan." Jurnal Riset Teknologi Industri 8, no. 16 (August 21, 2016): 156–67. http://dx.doi.org/10.26578/jrti.v8i16.1631.

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The major source of gelatin in the world is derived from pigskin, bovine hide and also pigs and cattle bone, of which 29,4% from bovine hides, 46% from pigskin, 23,1% from bones, and 1,5 % from others. Fish gelatin is one of the alternative sources of food gelatine, which can be accepted for various religious groups such as muslims, jews and hindus. The yield of gelatin from fish skin are varies, depending on the species and its processing method, able to match and even exceed the yield of mammalian gelatin. Physico-chemical properties of fish gelatin varies among species. Protein content of fish gelatin is lower than mammalian gelatin. The number of amino acids of fish gelatin and mammalian gelatin were similar, but defferent composition especially for glisine, proline and arginine. Fish gelatin melting point is lower than mammalian gelatin, some types of which has a gel strength and viscosity are able to match and even exceed the mammalian gelatine. Specifically of fish gelatine could replace the role of the mammalian gelatin as food gelatine, after considering suitability innate characteristic of fish gelatin for food product,ABSTRAKSumber Utama gelatin dunia berasal dari kulit dan tulang sapi serta babi; dimana dari kulit sapi (29,4%), kulit babi (46%), tulang (23,1%), dan sisanya dari bahan lain (1,5%). Gelatin dari kulit ikan merupakan salah satu sumber alternatif gelatin pangan, yang dapat diterima oleh berbagai kelompok religi, seperti muslim, jews dan hindu. Rendemen gelatin kulit ikan bervariasi, tergantung spesies dan cara pengolahannya, mampu menyamai dan bahkan melebihi rendemen gelatin mamalia. Sifat fisik-kimia gelatin ikan bervariasi diantara species ikan. Kandungan proteinnya lebih rendah dibanding protein gelatin mamalia. Jenis asam amino penyusun gelatin ikan mirip dengan gelatin mamalia, namun komposisinya berbeda terutama kandungan glisine, proline dan arginin. Titik leleh gelatin ikan lebih rendah, beberapa jenis diantaranya memiliki kekuatan gel dan viskositas yang mampu menyamai dan bahkan melebihi gelatin mamalia. Secara spesifik gelatin ikan mampu menggantikan peran gelatin mamalia sebagai gelatin pangan setelah mempertimbangkan karakteristik innate dari gelatin ikan dengan kesesuaian produk pangan. Kata kunci : gelatin, ikan, mamalia, pangan
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Gaidau, Carmen, Maria Râpă, Gabriela Ionita, Ioana Rodica Stanculescu, Traian Zaharescu, Rodica-Roxana Constantinescu, Andrada Lazea-Stoyanova, and Maria Stanca. "The Influence of Gamma Radiation on Different Gelatin Nanofibers and Gelatins." Gels 10, no. 4 (March 26, 2024): 226. http://dx.doi.org/10.3390/gels10040226.

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Gelatin nanofibers are known as wound-healing biomaterials due to their high biocompatible, biodegradable, and non-antigenic properties compared to synthetic-polymer-fabricated nanofibers. The influence of gamma radiation doses on the structure of gelatin nanofiber dressings compared to gelatin of their origin is little known, although it is very important for the production of stable bioactive products. Different-origin gelatins were extracted from bovine and donkey hides, rabbit skins, and fish scales and used for fabrication of nanofibers through electrospinning of gelatin solutions in acetic acid. Nanofibers with sizes ranging from 73.50 nm to 230.46 nm were successfully prepared, thus showing the potential of different-origin gelatin by-products valorization as a lower-cost alternative to native collagen. The gelatin nanofibers together with their origin gelatins were treated with 10, 20, and 25 kGy gamma radiation doses and investigated for their structural stability through chemiluminescence and FTIR spectroscopy. Chemiluminescence analysis showed a stable behavior of gelatin nanofibers and gelatins up to 200 °C and increased chemiluminescent emission intensities for nanofibers treated with gamma radiation, at temperatures above 200 °C, compared to irradiated gelatins and non-irradiated nanofibers and gelatins. The electron paramagnetic (EPR) signals of DMPO adduct allowed for the identification of long-life HO● radicals only for bovine and donkey gelatin nanofibers treated with a 20 kGy gamma radiation dose. Microbial contamination with aerobic microorganisms, yeasts, filamentous fungi, Staphylococcus aureus, Escherichia coli, and Candida albicans of gelatin nanofibers treated with 10 kGy gamma radiation was under the limits required for pharmaceutical and topic formulations. Minor shifts of FTIR bands were observed at irradiation, indicating the preservation of secondary structure and stable properties of different-origin gelatin nanofibers.
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Yanar, Yasemen, and Mehmet Gökçin. "Uskumru (Scomber scombrus) ve Levrek (Dicentrarchus labrax ) Kemiklerinden Jelatin Ekstraksiyonu ve Karakterizasyonu." Turkish Journal of Agriculture - Food Science and Technology 4, no. 9 (September 15, 2016): 728. http://dx.doi.org/10.24925/turjaf.v4i9.728-733.776.

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The aims of this study were to determine the physicochemical properties of extracted gelatins from mackerel (Scomber scombrus) and sea bass (Dicentrarchus labrax) bones and compare with those of commercial fish and bovine gelatins. The yield of gelatin obtained from the bone of mackerel and sea bass were 5.98 and 6.20%, respectively. Two extracted gelatins showed higher protein content, lower moisture content compared to both commercial gelatins, indicates that the gelatin has considerably high purity. Melting temperatures of mackerel and sea bass bone gelatins were 25.5 and 23°C, respectively. Mackerel bone gelatin was yellow in appearance and higher L* value than both commercial gelatins. It can be concluded from the present study that mackerel and sea bass bone are a prospective source to produce gelatin in good yield with desirable functional properties comparable to commercially available mammalian and fish gelatins.
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Pichayakorn, Wiwat, Suchipha Wannaphatchaiyong, and Wanlapha Saisin. "Preparation Process and Properties of Crosslinked Gelatin Beads for Drug Loading." Advanced Materials Research 1060 (December 2014): 74–78. http://dx.doi.org/10.4028/www.scientific.net/amr.1060.74.

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This study aimed to develop the preparation process of stable gelatin beads for drug loading. Gelatin beads were prepared by either ionotropic gelation or emulsification techniques. Hardening of gelatin beads were done by both cooling and chemical treatments. For ionotropic gelation techniques, aqueous gelatin solution was continuously dropped into cool calcium chloride (CaCl2) or sodium tripolyphosphate (TPP) solution. However, the stable bead particles could not be formed. For emulsification techniques, water in oil (w/o) system was performed using aqueous gelatin solution as dispersed phase and cool soybean oil as dispersion medium, and glutaraldehyde (GAL) might also be used as chemical crosslinking agent. Gelatin type, amount of GAL, and crosslinking time slightly affected the characters of beads formation. Propranolol HCl could be loaded in gelatin beads.
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Jiang, Yu, Jun Yu, and Cheng Chu Liu. "Comparison of Physicochemical Properties of Gelatins Prepared from Different Fish Skins through Hot Water Extraction at Mild Temperature Condition." Advanced Materials Research 887-888 (February 2014): 557–61. http://dx.doi.org/10.4028/www.scientific.net/amr.887-888.557.

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Gelatins were prepared from tilapia, salmon and halibut skin through hot water extraction (60°C, 180 min) and their physiochemical properties were compared with commercial gelatins from porcine and bovine sources. Tilapia gelatin contained highest hydroxyproline content (8.45%) and had highest gel strength (376.6 g), followed by salmon gelatin. Halibut gelatin had the lowest hydroxyproline content (24.72% in average) and gel strength (47.56 g in average). Gelatin prepared from tilapia had much higher gel strength and viscosity than commercial pharmaceutical gelatins of porcine and bovine sources and showed a great potential to be utilized in pharmaceutical industry.
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Dissertations / Theses on the topic "Gelatin"

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Clegg, Stuart Mark. "Gelation and melting of gelatin." Thesis, Cranfield University, 1990. http://dspace.lib.cranfield.ac.uk/handle/1826/4514.

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Chiroptical, rheological and thermodynamic studies have been undertaken to investigate temperature-induced changes in the ý molecular organisation of gelatin. From the results obtained, a unified model for gelation and melting has been developed, and tested using Monte Carlo computer simulation. The temperature at which gelatin gels are formed has a major influence on the properties of the resulting network, with higher curing temperatures conferring increased thermal stability. In particular, gels formed by sequential curing at two different temperatures show biphasic melting. This is explained in terms of a temperature-dependence of helix length within the junction zones of the gel, and quantified by considering end-effects in the thermodynamics of helix stability. Measurements of 'initial slope' kinetics, performed over a broad concentration range, showed first-order kinetics at low gelatin concentrations, while at higher concentrations a second-order process was also evident. The results are interpreted as triple-helix nucleation at metastable 'hairpin turns' in one chain (bringing two chain segments into close proximity) together with a third strand from either the same chain (first order) or a different chain (second order). From simple geometric considerations, the maximum length of intermolecular helices ( which contribute to the gel network) is greater than that of twasted 9 intramolecular structures, giving a qualitative explanation of the increased strength of gels formed by precuring at higher temperatures (where only long helices are stable) over those quenched directly to low temperature. Monte Carlo simulation incorporating an initial assumption that helix propagation is rapid and proceeds to geometric limits gave unrealistic helix lengths and simulated melting profiles, and was replaced by the assumption that cis-trans isomerisation of peptide bonds is the controlling factor in helix propagation. Using the latter assumption, most aspects of the observed behaviour were successfully reproduced using program variables set within realistic ranges or, where possible, fixed at experimentally-determined values. In particularg the co-operativity of the simulated melting process was critically dependent on the value of a parameter x (the number of triplet units within each helix incapable of participating in bonding, due to end-effects), with a value of x=1 giving the best fits with experiment (consistent with accepted bonding patterns for the collagen triple helix). Other key parameters were the midpoint temperature for melting of the parent collagen, which gave best agreement when set at 37-38"C, and t6e proportion of cis peptide residues present in disordered gelatin chains, with an optimum lower limit of 0.15. Using these values, the simulation reproduced, with excellent precision, the helix fraction and melting profile of gels formed over a wide range of quench temperatures, and gave an acceptable approximation to the form of reaction progress curves obtained for helix formation. The biphasic melting of samples held at intermediate temperature before final quenching was also modelled realistically.
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Pepino, Rebeka de Oliveira. "Desenvolvimento de géis e esponjas de quitosana e blendas quitosana/gelatina em ácido adípico." Universidade de São Paulo, 2016. http://www.teses.usp.br/teses/disponiveis/75/75135/tde-19042016-162109/.

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A quitosana é um biopolímero estudado em diversas áreas, tais como, ambiental, alimentícia, farmacêutica, biomédica e biotecnológica. Ela pode ser obtida de diferentes formas polimórficas de quitina, dentre as quais a forma β tem se mostrado vantajosa, pois favorece modificações químicas mais homogêneas e leva a um produto final menos alergênico. A quitosana pode ser combinada com outros compostos a fim de interagir e/ou reagir com eles e modificar suas propriedades. O objetivo deste trabalho foi estudar como uso de ácido adípico, em substituição ao acético, afeta as propriedades de géis e esponjas de quitosana e de quitosana/gelatina, que foram posteriormente reticuladas com os agentes reticulantes EDC/NHS. As técnicas utilizadas para os estudos foram: reologia, FTIR, MEV, absorção em PBS e ensaios de citotoxicidade. Por reologia, observou-se que o aumento na concentração dos géis de quitosana tornou os géis mais elásticos e viscosos. O mesmo ocorreu na presença de gelatina ou EDC/NHS. O efeito do uso de ácido adípico em substituição ao acético também foi mostrado nos ensaios reológicos, pois os géis com 2% de quitosana e com quitosana/gelatina sem EDC/NHS se mostraram mais elásticos e mais viscosos quando o ácido adípico foi usado. Os espectros FTIR mostraram a presença de interações entre a quitosana e a gelatina e a formação de ligações amidas II após reticulação com EDC/NHS. Na preparação das esponjas observou-se que os géis de quitosana em ácido adípico geravam esponjas instáveis que se desfizeram durante a neutralização, mas essa instabilidade não ocorreu com a blenda. As esponjas preparadas com a blenda foram estudadas após neutralização e o MEV mostrou que o uso de EDC/NHS alterou a morfologia levando a formação de poros interconectados. Nos ensaios de absorção em tampão de PBS foi observado que o uso de ácido acético aumenta a absorção para as esponjas sem EDC/NHS, enquanto para as esponjas com EDC/NHS a absorção é maior quando se usa ácido adípico. Todas as esponjas foram não citotóxicas o que torna esses materiais promissores para serem estudados em aplicações na área médica, tais como material de curativo, implantes, liberação controlada de fármacos.
Chitosan is a natural polymer studied in various fields such as environmental, food, pharmaceutical, biomedical and biotechnology. It can be obtained from different polymorphic forms of chitin, of which the form β has proven advantageous because it promotes more homogeneous and chemical modifications leads to a final product less allergenic. Chitosan can be combined with other compounds and thus further improve its properties. The aim of this study was to analyze how the use of adipic acid, replacing acetic acid affects the properties of gels and sponges of chitosan and chitosan/gelatin, which were subsequently crosslinked with EDC/NHS. The techniques used for these studies were: rheology, FTIR, SEM, absorption in PBS and cytotoxicity assays. In rheology, it was observed that increasing the concentration of chitosan was possible to prepare more elastic and viscous gels. The same occurs in the presence of gelatin or EDC/NHSO. The effect of the use of adipic acid to replace the acetic acid was also shown on rheological measurements, because the gels with 2% chitosan or chitosan/gelatin without EDC/NHS were more elastic and more viscous when the adipic acid has been used. The FTIR spectra showed the presence of interactions between chitosan and gelatin and the formation of amide II Bonds after crosslinking with EDC/NHS. In the preparation of the sponges it was observed that the gels of chitosan with adipic acid generated unstable sponges crumbled during neutralization, but this instability does not occur with the blend. Sponges prepared with the blend were studied after neutralization and SEM showed that the use of EDC/NHS altered the morphology leading to the formation of interconnected pores. The use of acetic acid increases the absorption in PBS for sponges without EDC/NHS, while for sponges with EDC/NHS the absorption is greater when adipic acid was used. All sponges were non-cytotoxic making them promising materials to be studied for applications in the medical field, such as dressing materials, implants, controlled drug release.
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Elliott, Delyth Elin. "Electrospinning of gelatin." Thesis, University of Reading, 2013. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.590136.

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Nanofibres have potential in biomedical and pharmaceutical applications including tissue engineering and drug release, which demand specific material properties to perform the required function without toxic side-effects, and preferably with minimal adverse ecological impact. Electrospinning is a promising technique for generating fibres with specific requirements and properties from organic, replaceable, non-toxic materials. Aqueous gelatin solution was chosen for its ability to react to changes in temperature. This work, including development of enhanced temperature control, demonstrated nanofibres of gelatin electrospun from aqueous solution with appropriate production conditions, which was previously unreported. To characterise the effects of the gelation mechanism caused by the partial reformation of the triple helix with aqueous gelatin solutions, electrospinning was attempted over a wide range of concentrations and temperatures. The study included measurements of the surface tension, viscosity and conductivity for the solutions, Scanning Electron Microscopy for size and form of product, and Wide Angle X•ray Scattering to ascertain the development of the structures from the solution to the fibre, determining the presence of the triple helix structure, and ThermoGravimetric Analysis to determine fibre water content. To provide comparison and continuity with previous studies, solutions of gelatin dissolved in glacial acetic acid, and polystyrene dissolved in MEK and DMF was electrospun and the products characterised in a similar manner to aqueous gelatin. Polystyrene solutions were chosen as examples of non-gelling solutions, thereby providing a contrast to the aqueous gelatin solutions. A potential area for nanofibres is in drug delivery. Aspirin (acetylsalicylic acid) was considered as an example, but its solubility in water is insufficient to incorporate into electrospun nanofibres for this purpose. Hence, the soluble salt, sodium acetylsalicylate, which shares some of the same medicinal properties as aspirin, was chosen. Nanofibres were electrospun from a solution of gelatin and sodium acetylsalicylate dissolved in water, but then 'disappeared', presumed to have dissolved in air moisture. This demonstrated that gelatin nanofibres could be considered for drug delivery, but further studies would be required to determine methods to stabilise the fibres. Gelatin was dissolved in a suspension of cellulose nanofibres derived from carrots and the resulting liquid was successfully electrospun to produce nanofibres. The nanofibres did not exhibit the expected properties of the gelatin triple helix structure. Attempts to silver coat gelatin nanofibres for medical applications, using Tollens' reagent showed the fibres must be made less soluble by polymer cross-linking or otherwise. A limited study of incorporating gold nanoparticles within the nanofibres to increase their electrical conductivity was inconclusive as the elemental analysis equipment was unable to detect the gold.
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Jiang, Junyuan. "Gelation Time and Rheological Property of Gelatin Gels Prepared with a Phosphate-buffered Saline-ethanol Solution." Case Western Reserve University School of Graduate Studies / OhioLINK, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=case1430821495.

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Marfil, Paulo Henrique Mariano. "Estudo reológico de sistemas gelatina/colágeno/amido para obtenção de géis e aplicação dietéticas de gelatina /." São José do Rio Preto : [s.n.], 2010. http://hdl.handle.net/11449/90752.

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Resumo: O comportamento reológico de soluções aquosas de gelatina e colágeno hidrolisado (4 e 10 % de sólidos totais) e de gelatina e amido de milho modificado de forma ácida (AMMA) (10 % de sólidos totais) foi estudado através de testes dinâmicos oscilatórios em um reômetro de tensão controlada com geometria cone e placa (60 mm de diâmetro e distância de trabalho de 52 mm). Para todas as concentrações, o módulo de armazenamento, G', aumentou com aumento da freqüência angular. Como esperado, os valores dos módulos correspondentes aos platôs aumentou com o aumento da concentração de gelatina e os valores de G' foram maiores nas soluções contendo amido. Os valores de G' e G' aumentaram com a diminuição da temperatura. O colágeno hidrolisado não apresentou comportamento de gel. A substituição de 25 % de gelatina por amido de milho modificado resultou em valores similares de G' nas amostras contendo somente gelatina. Foi realizado um estudo de separação de fases nas suspensões aquosas de gelatina e AMMA através de microscopia laser confocal, sendo observado que os biopolímeros co-existem, sem separação de fases na amostra em que gelatina e AMMA representam, respectivamente, 37,5 % e 62,5 % dos sólidos totais. Em geral, os demais sistemas apresentaram separação de fases, sendo esta mais pronunciada à medida que as amostras foram ficando enriquecidas com gelatina ou amido. Também foi estudado o comportamento reológico por compressão e as propriedades colorimétricas de gomas de gelatina dietéticas enriquecidas com colágeno hidrolisado e preparadas à base de xarope de maltitol e xilitol. A análise dos parâmetros de textura e o estudo colorimétrico permitiram observar que não há efeitos significativos (p<0,05) na interação entre concentração de gelatina e colágeno hidrolisado quanto à dureza das amostras. Além disso, a maior concentração... (Resumo completo, clicar acesso eletrônico abaixo)
Abstract: The rheological behavior of aqueous solutions of gelatin and hydrolyzed collagen (4 and 10 % total solids) or gelatin and acid modified corn starch (AMCS) (10 % total solids) was studied. A controlled stress rheometer fitted with a cone and plate geometry (60 mm, gap 52 mm) was used for the dynamic oscillatory shear tests. For all concentrations, the storage modulus increased with the increasing angular frequency. As expected, the modulus plateau values increased with gelatin concentration increasing and G' was higher in the solutions with modified corn starch. G' and G' values attained the highest observed values at lower temperatures. Hydrolyzed collagen did not show gel formation ability. When 25 % of the gelatin content was substituted by AMCS, the observed values of G' were similar to those corresponding to pure gelatin suspensions. A phase separation study was carried out with gelatin and AMCS aqueous suspensions using confocal laser scanning microscopy. The results showed that the two biopolymers co-exist, without phase separation in a system containing 37,5 % of gelatin and 62,5 % of AMCS (based in a 10 wt% total solids). In general, the others systems showed phase separation, which was more intense with increasing gelatin/AMCS concentration. The rheological behavior in compression and the optical proprieties of diet gelatin gummy enriched with hydrolyzed collagen were also studied. The gummies were prepared with maltitol syrup and xilitol. The analysis of texture and opacity parameters showed that significant effects (p<0.05) were not observed in the interaction between the two factors with regard to samples hardness. High concentrations of gelatin and hydrolyzed collagen resulted in a high opacity. The rheological behavior in compression and the optical proprieties of gelatin/AMMA gels were also studied. When AMCS was introduced into gelatin gels, the system structure... (Complete abstract click electronic access below)
Orientador: Vânia Regina Nicoletti Telis
Coorientador: Geórgia Álvares Castro Fernandes
Banca: Rosiane Lopes da Cunha
Banca: Célia Maria Landi Franco
Mestre
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Kirby, Shaun. "The behaviour of gelatin and gelatin surfactant complexes at the oil/water interface : a study of dye transport and gelatin adsorption." Thesis, University of Reading, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.260572.

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Gardiner, Michael. "The behaviour of gelatin and gelatin surfactant complexes at the electrolyte/oil interface." Thesis, University of Reading, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.280623.

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Lancelotti, Cindia. "Preparação e caracterização de hidrogéis neutros de colágeno aniônico:gelatina:extrato de semente de uva." Universidade de São Paulo, 2014. http://www.teses.usp.br/teses/disponiveis/75/75135/tde-11122014-171635/.

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O desenvolvimento de uma matriz de colágeno associado à gelatina tem potencial como biomaterial devido sua alta biocompatibilidade, capacidade de alterar suas propriedades físico-químicas e estruturais por modificações químicas e a habilidade de formar géis estáveis. Porém, um ponto negativo de sua aplicação está na biodegradabilidade. Desta forma, para reduzir esta degradação, agentes de reticulação, como a proantocianidina (PA), que age formando ligações de hidrogênio as quais estabilizam o complexo proteína-PA, podem ser empregados. Este trabalho teve como objetivo a obtenção de hidrogéis neutros de colágeno aniônico:gelatina:extrato de semente de uva. Para tanto, foram utilizadas duas proporções de extrato, 0,25 e 0,50% e três diferentes tempos de hidrólise alcalina do colágeno, 24, 72 e 120 horas, gerando nove diferentes biomateriais, incluindo os hidrogéis sem tratamento com o extrato. O colágeno foi extraído de tendão bovino e o agente reticulante foi o extrato de semente de uva cujo componente majoritário é a proantocianidina. A caracterização foi feita por termogravimetria (TG), calorimetria exploratória diferencial (DSC), espectroscopia de absorção no infravermelho (FTIR), microscopia eletrônica de varredura (MEV), cinética de absorção de água e ensaios de citotoxicidade in vitro, pelos métodos de difusão em ágar e difusão de extrato em solução (MTT). Estudos de TG mostraram a perda de água em um processo único, representando em média 95% do hidrogel. As curvas DSC mostraram que quanto maior a concentração de extrato, maior é a temperatura de desnaturação, aumentando em média 6,8°C com a adição de 0,50% de extrato, o que indica a eficácia da proantocianidina na reticulação do colágeno. Além disso, notaram-se temperaturas menores para maiores tempos de hidrólise alcalina do colágeno, sendo de 58,4°C, 49,7°C e 46,5°C para hidrogéis preparados com colágeno 24, 72 e 120 horas, respectivamente. A presença do extrato não causou alterações significativas nos espectros FTIR, apenas surgimento das bandas em 1118 e 1288 cm-1 referentes ao anel aromático da proantocianidina, mas gerou mudanças nas estruturas internas dos hidrogéis, visualizadas por MEV, como aumento do número de poros e interconectividade entre eles. A cinética de absorção de água mostrou que o equilíbrio é atingido em aproximadamente 10 minutos, indicando vantagem para a aplicação do hidrogel, já que é obtido rapidamente a partir de sua forma liofilizada, adequada para o armazenamento. Também foi observado que quanto menor é o tempo de hidrólise, maiores são as absorções, variando de 540 até 1360%. Com os ensaios de citotoxicidade foi possível concluir que o hidrogel C24GE50 mostrou-se mais adequado para uma aplicação como biomaterial, com um índice de 92,7% de sobrevivência celular.
The development of a collagen matrix associated with gelatin has potential as biomaterial due to its high compatibility, ability to change its physical-chemical and structural properties by chemical modifications and also the ability to form stable gels. However, a negative point of its application is the biodegradability. Thus, to reduce this degradation, crosslinking agents, such as proanthocyanidin (PA), which acts forming hydrogen bonds which stabilize the PA protein complex may be employed. This project aimed to obtain neutral hydrogels prepared by mixture of anionic collagen: gelatin: grape seed extract. It was used two extract proportions (0.25 and 0.50%) and three different periods of time for collagen alkaline hydrolysis (24, 72, 120 hours), giving nine different biomaterials, including hydrogels without treatment with the extract. The collagen was extracted from bovine tendon and the crosslinking agent was grape seed extract whose major component is the proanthocyanidin. The characterization was done by thermogravimetry (TG), differential scanning calorimetry (DSC), Fourier transform infrared spectroscopy, scanning electron microscopy (SEM), water absorption kinetics and in vitro cytotoxicity assays, by agar diffusion method and diffusion of extract in solution (MTT). TG results showed loss of water in a single process, representing about 95% of the hydrogel.DSC curves showed that the higher the concentration of the extract, the higher the melting temperature, increasing on average 6.8 °C with the addition of 0.50% extract, which indicates the effectiveness of the proanthocyanidin crosslinking of the collagen. Moreover, lower temperatures were observed for longer periods of alkaline hydrolysis of collagen, being 58.4°C, 49.7°C and 46.5°C for preparations with 24, 72 and 120 hours, respectively. The presence of the extract did not cause significant changes in the FTIR spectra, only appearance of bands at 1118 and 1288 cm-1 related to the aromatic ring of proanthocyanidin but led to changes in internal structures of the hydrogels viewed by SEM, showing increased number of pores and interconnectivity between them. The water absorption kinetics showed that the equilibrium is achieved in approximately 10 minutes, indicating advantages in using this hydrogel, which is quickly obtained from its lyophilized form, a suitable form for storage. It was also observed that the shorter the time of hydrolysis, the greater the absorptions, ranging from 540 to 1360%. It was possible to conclude from the cytotoxicity analysis that the C24GE50 is more suitable for application as a biomaterial, with an index of 92.7% cell survival.
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Silva, Roberto de Souza Gomes da. "Obtenção de gelatina utilizando cabeças de carpa comum (Cyprinus carpio): avaliação das etapas de pré-tratamento e extração." reponame:Repositório Institucional da FURG, 2010. http://repositorio.furg.br/handle/1/2574.

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Dissertação(mestrado) - Universidade Federal do Rio Grande, Programa de Pós-Graduação em Engenharia e Ciência de Alimentos, Escola de Química e Alimentos, 2010.
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A carpa comum (Cyprinus carpio) é conhecida por ser geradora de quantidade considerável de rejeitos mal aproveitados por indústrias pesqueiras. Estes rejeitos são constituídos por vísceras, peles, ossos e cabeças. Diversos fatores têm contribuído para a utilização de cabeças de carpa provenientes da industrialização, dentre estes a quantidade de cabeças desperdiçadas, que pode atingir 22% do volume da matériaprima, e é uma fonte de nutrientes de baixo custo e rica em colágeno. A maioria das gelatinas comerciais é derivada de mamíferos, sendo peles e ossos de bovinos e suínos as principais matérias-primas do produto. A gelatina é de uma proteína pura, digestível, que se obtém a partir da hidrólise à quente do colágeno, e por este motivo, o pescado torna-se uma potencial fonte de matéria-prima. A aplicação da gelatina é diversificada, podendo ser utilizada na indústria cosmética, farmacêutica,fotográfica e alimentícia. O presente estudo foi dividido em dois objetivos. Primeiramente foram avaliados os efeitos da concentração alcalina, tempo de pré-tratamento e prétratamentos com ou sem troca de solução alcalina do material para a obtenção de gelatina das peles das cabeças de carpa. Foi utilizado um planejamento fatorial 23 completo, e os fatores de estudo foram concentração de NaOH (3-4 M), tempo de prétratamento(45-105 min), e troca de solução de NaOH no pré-tratamento, tendo como respostas rendimento em gelatina, força do gel e ponto de fusão. Na segunda etapa, os ossos remanescentes deste processo foram utilizados para o estudo da influência da granulometria (1-2 mm) nas respostas consideradas das gelatinas extraídas da fração óssea, através da comparação das médias pela aplicação do teste de Tukey, com intervalo de 95% de confiança. Foram realizadas quatro extrações com pH e temperaturas de cada extração de 5,3-60°C, 4,4-70°C, 3,8-80°C e 3,6-85°C. Para as gelatinas extraídas das peles, o maior rendimento (2,27%) foi obtido com solução de NaOH 3 M, 45 min e sem troca de solução no pré-tratamento. Os maiores valores de força do gel (298,7 g) e ponto de fusão (29°C) foram obtidos a concentração de solução NaOH 3 M, 45 min e sem troca de solução alcalina. Para as gelatinas extraídas dos ossos, o maior rendimento (4,86%) foi obtido na granulometria de 1 mm. Os maiores valores de força do gel (128,2 e 131,5 g) não apresentaram diferença significativa (p≤0,05) e foram encontrados na primeira extração das granulometrias de 1 e 2 mm, respectivamente. Na fração óssea a 2 mm, se obteve o maior ponto de fusão, sendo 28,5°C na a primeira extração. O rendimento total da gelatina obtida a partir das cabeças de carpa foi de 7,13%.
Common carp (Cyprinus carpio) is known to produce large amount of byproduct does not made use for fisheries industries. These byproduct can be viscera, skin, bone and head, all riches in collagen. Several factors have been contributing to the use of the carp head coming from industrialization, among which the amount of carp head wasted, with which it can reach around 22% of the volume of the raw material, and it is a source of low costs nutrients. Most of commercial gelatin is derived from mammalian, being skins and bones of bovine and porcine the main raw material of this foodstuff. Gelatin is a pure and digestible protein, which is obtained from hydrolysis of the collagen, and for this reason, the fish become a potential source from raw material. Its application is branched out, being able to used in the cosmetic, pharmaceutical, photographic and food industries. The present study was divided into two parts. At first, it was valued the effect of alkaline concentration, pre-treatment time of the raw material, and treatment with and without change of alkaline solution, in the process of extraction of skin/muscles fraction gelatin of carp head coming from manufacturing processing of this fish. It was used 23 complete experimental design. Pre-treatment time (45-105 min), concentration of alkaline solution (3-4 M) and pre-treatment with change of alkaline solution were chosen as independent variable. Gelatin yield, gel strength and melting point were the response variable. At the second part, was valued of the influence of the bones granulometry (1-2 mm), remaining of the skin extraction of common carp head, in the gelatin yield, gel strength and melting point through the average results comparison by the Tukey test, where differences were considered significant at p≤0.05. It was used four extraction with pH and temperature of each extraction 5.3-60°C, 4.4-70°C, 3.8-80°C and 3.6-85°C. To the skin gelatin the higher gelatin yield (2.27%) was obtained with NaOH solution 3 M, 45 min and pre-treatment without change of alkaline solution. The higher gel strength (298.7 g) was achieved using NaOH solution 3 M, 105 min and pre-treatment without change of the alkaline solution. As for the melting point, the higher value (29.1°C) was obtained with NaOH solution 4 M, 45 min, and pre-treatment with change of NaOH solution. To the bones extraction, the higher gelatin yield was reached with size 1 mm (4.86%). The higher gel strength (128.2 and 131.5 g) were not significantly difference, and they were found in the first extraction with bones size 1 and 2 mm, respectively. Using 2 mm of granulometry, it was possible to obtain the higher melting point values, being 28.5°C to the first extraction.
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裕子, 鳥井, and Hiroko Torii. "Anti-adhesive effects of the newly developed two-layered gelatin sheet in dogs." Thesis, https://doors.doshisha.ac.jp/opac/opac_link/bibid/BB13045015/?lang=0, 2017. https://doors.doshisha.ac.jp/opac/opac_link/bibid/BB13045015/?lang=0.

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外科手術後の癒着防止を目的としてゼラチンを使用した新規癒着防止材を開発した。ゼラチンを数種類の形状に加工し、その有用性を従来製材との比較のもとに検討した。実験により①熱架橋を行うことで性質を制御でき、様々な形状にも容易に加工できる。②創傷治癒を阻害することなく十分な癒着防止効果を持ち、従来製材では禁忌とされていた環境でも使用が可能である。③腹腔鏡手術でも使用可能な材型にも加工できるとの結果を得た。
To prevent adhesion after surgical operation, we developed a new anti-adhesive material that is made of gelatin. We processed gelatin into several kinds of shapes and examined its usefulness compared with conventional materials. We got the result that ① it can be controlled properties by thermal crosslinking, and easily processed into various shapes ② It has sufficient anti-adhesive effects without inhibiting wound healing, and can be used the sites which are typically contraindicated for conventional materials. ③ it can be processed into a shapes that can be used also in laparoscopic surgery.
博士(理学)
Doctor of Philosophy in Science
同志社大学
Doshisha University
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Books on the topic "Gelatin"

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Gelatin. Gelatin. [Wien]: [Gelatin], 1998.

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Nelson, Greta Vesterback. Gelatin days. Burnaby, B.C: G.V. Nelson, 2000.

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United States International Trade Commission. Office of Industries., ed. Adhesives, glues, and gelatin. Washington, DC: U.S. International Trade Commission, Office of Industries, 1998.

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Pompidou, Centre Georges, ed. Dionysiac: [Gelatin ... et al.]. Paris: Centre Pompidou, 2005.

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Wyman, Carolyn. Jell-O: A biography. San Diego: Harcourt, 2001.

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Ltd, Publications International, ed. Celebrating 100 years of Jell-O. Lincolnwood, IL: Publications International, 1997.

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Palm, Michelle. Jelly shot test kitchen: Jell-ing classic cocktails--one drink at a time. Philadelphia, PA: Running Press, 2011.

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Welling, James. Gelatin photographs 1-12, 1984. Buffalo, N.Y: CEPA Gallery, 1985.

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Hans-Peter, Wipplinger, Kunst Halle Krems, Bosch Hieronymus -1516, and Gelatin (Artists' group), eds. Sarah Lucas, Hieronymus Bosch, Gelatin. Krems: Kunsthalle Krems, 2011.

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María de Lourdes Ortega Rivera. Gelatinas para toda ocasión. México, D.F: Trillas, 2001.

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Book chapters on the topic "Gelatin"

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Steiner, G., and C. Zimmerer. "Gelatin." In Polymer Solids and Polymer Melts – Definitions and Physical Properties I, 346–52. Berlin, Heidelberg: Springer Berlin Heidelberg, 2013. http://dx.doi.org/10.1007/978-3-642-32072-9_25.

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Poppe, J. "Gelatin." In Thickening and Gelling Agents for Food, 98–123. Boston, MA: Springer US, 1992. http://dx.doi.org/10.1007/978-1-4615-3552-2_5.

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Poppe, J. "Gelatin." In Thickening and Gelling Agents for Food, 144–68. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-2197-6_7.

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Gooch, Jan W. "Gelatin." In Encyclopedic Dictionary of Polymers, 338. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_5461.

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Benjakul, Soottawat, Phanat Kittiphattanabawon, and Joe M. Regenstein. "Fish Gelatin." In Food Biochemistry and Food Processing, 388–405. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118308035.ch21.

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Hathout, Rania M., and Abdelkader A. Metwally. "Gelatin Nanoparticles." In Pharmaceutical Nanotechnology, 71–78. New York, NY: Springer New York, 2019. http://dx.doi.org/10.1007/978-1-4939-9516-5_6.

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Bährle-Rapp, Marina. "Hydrolyzed Gelatin." In Springer Lexikon Kosmetik und Körperpflege, 268. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_4973.

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Bährle-Rapp, Marina. "Hydroxypropyltrimonium Gelatin." In Springer Lexikon Kosmetik und Körperpflege, 273. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_5092.

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Friedman, Avner, and David S. Ross. "Gelatin Swelling." In Mathematics in Industry, 39–44. Berlin, Heidelberg: Springer Berlin Heidelberg, 2003. http://dx.doi.org/10.1007/978-3-642-55755-2_6.

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Djabourov, Madeleine. "Gelation of Physical Gels: The Gelatin Gels." In Springer Proceedings in Physics, 21–23. Berlin, Heidelberg: Springer Berlin Heidelberg, 1985. http://dx.doi.org/10.1007/978-3-642-93301-1_3.

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Conference papers on the topic "Gelatin"

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Miu, Lucretia, Cristina Carsote, Emanuel Vacalie, Mihaela Niculescu, Nicolae Catrina, and Marcel Ionescu. "BEHAVIOUR OF ANIMAL-ORIGIN GELATINS TO ARTIFICIAL AGEING IN THE PROCESS OF RESTORING GILDED WOOD." In 23rd SGEM International Multidisciplinary Scientific GeoConference 2023. STEF92 Technology, 2023. http://dx.doi.org/10.5593/sgem2023v/6.2/s25.06.

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Animal-origin glues are adhesives made by boiling animal tissues for a long time, and from the chemical point of view they are gelatinous and albuminoid protein substances bearing different names. The most frequently used are gelatins. They are extracted from raw animal hide residues, from cartilages, tendons, and from the gelatinous matter extracted from bones, on which the name and quality of gelatin depends. The gelatin extracted from unhaired hide waste/pelt waste resulting from unhairing bovine hide from tanneries was used in this article to study the behaviour to accelerated ageing of two types of gelatins used for gilding some wood samples with gold leaf. In this paper we aimed to find the damaging effects of heat and relative humidity on the gelatines (extracted from bovine hide and rabbit skin) based adhesives used for wood gilding. Therefore, a gold leaf was applied to a fir wood (pine tree) conditioned for ten years using commercial gelatin extracted from rabbit skin as well as gelatin extracted from bovine hide by-products. The gilding technique followed the traditional recipe in which adhesive, multiple layers of plaster, bolus were employed in order to fix the gold leaf. The gilded wood prepared as such was artificially aged in a special Binder-type aging chamber at 60? for 7 days, followed by conditioning in an incubator at 70% R.H., at 25? for 2 days, in nine cycles. The physical�chemical changes of gelatin-based adhesives resulting from these conditions, as well as stratigraphic and microstructural characteristics of gilding layers were analyzed by applying optical microscopy, colorimetric measurements and infrared spectroscopy with attenuated total reflection (FTIR-ATR). The obtained results showed that both gelatins have very good adhesive and structural properties and could be successfully used in the field of conservation and restoration.
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Ratajska-Gadomska, Bożena, Wojciech Gadomski, Bożena Janowska-Dmoch, and Chris Sorensen. "Quenching of the Fluorescence of the Dye diluted in Aqueous Gelatin Solution during Sol-Gel Transition." In Photon Correlation and Scattering. Washington, D.C.: Optica Publishing Group, 1996. http://dx.doi.org/10.1364/pcs.1996.fa.3.

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In recent years the spectroscopic investigations of the probe molecules in heteroclusters have become widely applied method for studying the dynamic size effects in clusters.1 Herewith we consider the process of gelation of agueous gelatin solution, which can be analysed in terms of growing clusters of gelatin molecules connected by intermolecular hydrogen bonds2. The sol- gel transition is investigated by detection of the fluorescence yield of probe dye molecules conjugated to the gelatin coils. We prove experimentally and theoretically that the time evolution of the dye fluorescence spectrum reflects the kinetics of helix formation in this process.
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Damayanti, Rizki, Tamrin, Zul Alfian, and Eddyanto. "Preparation film gelatin PVA/gelatin and characterization mechanical properties." In THE INTERNATIONAL CONFERENCE ON CHEMICAL SCIENCE AND TECHNOLOGY (ICCST – 2020): Chemical Science and Technology Innovation for a Better Future. AIP Publishing, 2021. http://dx.doi.org/10.1063/5.0045502.

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Florián-Algarín, Vivian, Aldo Acevedo-Rullán, Albert Co, Gary L. Leal, Ralph H. Colby, and A. Jeffrey Giacomin. "Rheology and Gelation Temperature of Aqueous Gelatin and Sodium Alginate Solutions." In THE XV INTERNATIONAL CONGRESS ON RHEOLOGY: The Society of Rheology 80th Annual Meeting. AIP, 2008. http://dx.doi.org/10.1063/1.2964785.

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Toropova, Alexandra. "EDIBLE GELATIN HOLOGRAMS." In 19th SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings. STEF92 Technology, 2019. http://dx.doi.org/10.5593/sgem2019/6.1/s25.087.

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Li, Hongbo, and Xiaoyang Huang. "Mechanism of enzyme-etching dichromated gelatin and swelling of gelatin." In Micromachining and Microfabrication, edited by Jean Michel Karam and John A. Yasaitis. SPIE, 2001. http://dx.doi.org/10.1117/12.442982.

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Lubansky, A. S., D. J. Curtis, P. R. Williams, D. Deganello, Albert Co, Gary L. Leal, Ralph H. Colby, and A. Jeffrey Giacomin. "Transient Extensional Rheology of an Aqueous Gelatin Solution: Before and During Gelation." In THE XV INTERNATIONAL CONGRESS ON RHEOLOGY: The Society of Rheology 80th Annual Meeting. AIP, 2008. http://dx.doi.org/10.1063/1.2964781.

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Vicente, Adam, Zachary McCreery, and Karen Chang Yan. "Printability of Hydrogels for Hydrogel Molding Based Microfluidic Device Fabrication." In ASME 2019 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2019. http://dx.doi.org/10.1115/imece2019-11545.

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Abstract Microfabrication-free methods have been developed in recent years for fabricating microfluidic devices to enable the applications of microfluidic devices to a broader range. Our group has been working on developing a process for fabricating electrospun fiber embedded microfluidic devices by integrating hydrogel molding (HGM) and electrospinning (ES), and the feasibility of this integrated method has been demonstrated through our initial study. Recently, we have modified an extrusion based 3D printer kit to deposit hydrogels and form microchannels. Agarose has been used for our previous studies owning to its temperature dependent gelation. In this study, we examined the feasibility of using gelatin gel as an alternative material for hydrogel molding. Gel materials with various concentrations were examined via printability assessments; and optimal gel materials were identified. Upon completion of pattern printing, the samples were then encapsulated in polydimethylsiloxane (PDMS) and cured; formed microchannels were then characterized via micrographic image analysis. The results show that three gels, 2% w/v agarose gel, 7.5% w/v gelatin gel, and a mixture of 2% w/v agarose gel and 7.5% w/v gelatin gel (1:1 ratio), yield consistent printed patterns and form consistent microchannels subsequently.
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Liegeois, Christian, and Patrick Meyrueis. "Dichromated Gelatin Holographic Scanner." In Holography Applications, edited by Jingtang Ke and Ryszard J. Pryputniewicz. SPIE, 1988. http://dx.doi.org/10.1117/12.939101.

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Brant, Mark C., Daniel G. McLean, Richard L. Sutherland, Michael E. De Rosa, Angela L. Campbell, and Silvia Martinez. "Laser damage threshold of gelatin and copper phthalocyanine-doped gelatin optical limiter." In Laser-Induced Damage in Optical Materials: 1995, edited by Harold E. Bennett, Arthur H. Guenther, Mark R. Kozlowski, Brian E. Newnam, and M. J. Soileau. SPIE, 1996. http://dx.doi.org/10.1117/12.240383.

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Reports on the topic "Gelatin"

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Fackler, Martin L., and John A. Malinowski. Ordnance Gelatin for Ballistic Studies: Detrimental Effect of Excess Heat Used in Gelatin Preparation. Fort Belvoir, VA: Defense Technical Information Center, December 1987. http://dx.doi.org/10.21236/ada191798.

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Park, Soo-Young. Electro-Responsive Behaviour Multi-Wall Nanotubes/Gelatin Composites and Cross-Linked Gelatin Electrospun Mats. Fort Belvoir, VA: Defense Technical Information Center, February 2008. http://dx.doi.org/10.21236/ada476597.

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Aihaiti, Muhetaer, and Russell J. Hemley. Equation of State of Ballistic Gelatin (II). Fort Belvoir, VA: Defense Technical Information Center, January 2011. http://dx.doi.org/10.21236/ada546054.

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Nicholas, N. C., and J. R. Welsch. Institute for Non-Lethal Defense Technologies Report: Ballistic Gelatin. Fort Belvoir, VA: Defense Technical Information Center, February 2004. http://dx.doi.org/10.21236/ada446543.

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Segletes, Steven B. Modeling the Penetration Behavior of Rigid Into Ballistic Gelatin. Fort Belvoir, VA: Defense Technical Information Center, March 2008. http://dx.doi.org/10.21236/ada478972.

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Shehap, A. M., Kh H. Mahmouda, M. F. H. Abd El-kader, and Tarek M. El-Basheer. Thermal stability and kinetic studies of gelatin/tgs composite films. Edited by Lotfia Elnai and Ramy Mawad. Journal of Modern trends in physics research, December 2014. http://dx.doi.org/10.19138/mtpr/(14)100-104.

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Kapoor, S., D. Lawless, P. Kennepohl, D. Meisel, and N. Serpone. Reduction and aggregation of silver in aqueous gelatin and silica suspensions. Office of Scientific and Technical Information (OSTI), June 1994. http://dx.doi.org/10.2172/10161032.

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McNamara, W. F., and J. H. Aubert. Low density, microcellular, dopable, agar/gelatin foams for pulsed power experiments. Office of Scientific and Technical Information (OSTI), April 1997. http://dx.doi.org/10.2172/461291.

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Gaylord, Steven, Robert Blair, Michael Courtney, and Amy Courtney. Bullet Retarding Forces in Ballistic Gelatin by Analysis of High Speed Video. Fort Belvoir, VA: Defense Technical Information Center, December 2012. http://dx.doi.org/10.21236/ada576989.

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Rebollal, Julio, Dennis Guimarães, José Mauro Granjeiro, Érika Romanini, and Vittorio Moraschini. The most effective maneuver for pain control and surgical wound repair after removing a free gingival graft from the palate – A Systematic Review and meta-analysis. INPLASY - International Platform of Registered Systematic Review and Meta-analysis Protocols, December 2022. http://dx.doi.org/10.37766/inplasy2022.12.0077.

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Review question / Objective: What is the most effective procedure for pain control and surgical wound repair when removing a free gingival graft from the palate? Condition being studied: Different interventions (therapies) have been suggested to minimize postoperative pain and improve the epithelization of the palate following gingival graft harvestings, such as periodontal dressings hemostatic, absorbable gelatin sponges, photobiomodulation, LPRF, hyaluronic acid gel, ozonated oil, electrotherapy treatment, and cyanoacrylate glue. However, there is still limited information on which therapy would be best to minimize postoperative patient discomfort and accelerate wound healing.
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