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Characterization of the Network Structure of Carbodiimide Cross-Linked Gelatin Gels

โœ Scribed by Kuijpers, A. J.; Engbers, G. H. M.; Feijen, J.; De Smedt, S. C.; Meyvis, T. K. L.; Demeester, J.; Krijgsveld, J.; Zaat, S. A. J.; Dankert, J.


Book ID
111980175
Publisher
American Chemical Society
Year
1999
Tongue
English
Weight
235 KB
Volume
32
Category
Article
ISSN
0024-9297

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A method for the determination of the effectiveness of gelatin hardeners was proposed. Formaldehyde (FA) and 1,3-bis(vinylsulfonyl)-2-propanol (BVSP) were used as cross-linking agents for the hardening of gelatin. The cross-linked gelatin showed a typical rubber elasticity in a swollen state with a