Gelatin layers development

Stripping film adheres less firmly than a layer of liquid emulsion, thus film can be displaced from specimen during development Presence of the gelatin layer above the emulsion may yield staining problems, as gelatin can become stained, obscuring view of specimen... 

One solid dosimetry system (silver halide emulsions in thin gelatin layer matrixes) undergoes radiation-induced darkening by chemical development of latent photographic images. 

In order to improve the properties and the spinnability, fibroin sometimes has been electrospun together with other natural or synthetic polymers (Jin et al., 2002 Park et al., 2004, 2006 Wang et al., 2004, 2006). For instance, Jin et al. (2002) developed an aqueous process for silk electrospinning in combination with PEO. More recently, Cao (2008) used PVA/Silk Fibroin (SF), Gelatin/SF, and Hydroxyapatite (HAP)/SF to produce double-layered (core-shell) nanofibers (mats) by coelectrospinning. 

Starch changes during cooking of pasta are reported to vary from a hydration-driven gelatinization process in the outer layer to a heat-induced crystallite melting in the center.525 It is speculated that both the state of the starch and the surface structure contribute to the development of the elastic texture and stickiness of pasta. Interactions between starch and the surrounding protein matrix are evident in the outer and intermediate layer. In the center of cooked pasta, wheat starch granules retain their shape due to limited water diffusion, and the protein network remains dense. 

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