At 25° the presence of glycerin in gelatin gels increased the modulus of rigidity in all the samples used. An empirical relationship between rigidity and the concentrations of gelatin and glycerin was calculated which was valid within the range 4–15% gelatin and 0–40% glycerin. A critical concentration of gelatin was found at which neither Bloom number nor glycerin concentration affected the rigidity. No simple relationship was found between Bloom number and rigidity.
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Nixon et al. (1966) studied this question.
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