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Free and bound water in elastic and non-elastic gels


, : Free and bound water in elastic and non-elastic gels. Colloid Symposium Monogr 9: 387-436

A dilato-metric method was applied to the study of the state of water, at 0 to [long dash]50[degree] C., in gelatin gels, egg white, wet silica gel, and hydrated ferric oxide. In the 2 former cases, the freezing process was completely reversible; in the 2 latter, not. With gelatin, only a part of the water present was frozen at [long dash]6[degree], but no further water could be frozen between [long dash]6 and [long dash]50[degree]. The unfrozen water was considered to be "bound." Its amount varied from 0.70 gm. water per gm. dry gelatin in a 32% gel to 4.675 in a 2% gel. Somewhat similar results were obtained with egg white. With the inorganic gels, the amount of capillary water which could be frozen was proportional to the lowering of the temperature.

US$19.90

DOI: 10.1021/j150331a026


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