Gelatine liquor

Gelatine liquor usually involves a multi-stage filtration process. Primary filtration removes coarse particles of suspended matter, and secondary filtration further improves the clarity and imparts a brilliance to the liquor. Where the gelatine liquors are to be passed through ion exchange columns, coarse filtration takes place before the deionization stage. The primary operation is best accomplished with kieselguhr as the... 

Tankwater, Bright dip acid (phosphoric), Cyanide rinse hath, Pickle Liquor, Sodium AJuminate Liquor, N.S.S.C. Liquor, Kraft Liquor, Soda Liquor, Sulfite Liquor, Stillage, Corn Syrup, Gelatin, Salt, Soybean Oil, Steepwater, Sugar, Whey, Mercerizing Caustic, Nylon Salt, Rayon Spin Bath, and Sodium Sulfate. 

Also a pure glycerin and so-called Gum-Sugar (a syrupy coned sugar soln which would nor crystallize) was used. The small amts of vegetable oils, or paraffin oil and the so-called concentrated waste sulfite liquor, patented in Germany after WWI, also were found suitable for stretching Gelatins... 

The mixture of reaction product and triphenylphospbine oxide (16), which mixture is gelatinous owing to the alkali metal salt formed, enters an extraction column e, in which the desired reaction product, after acidification with sulfuric acid, is extracted, in counter-current, by hydrocarbons. In a second column, the hydrocarbon extract is washed, also continuously, with aqueous alcohol in order to remove the last residues of triphenylphosphine oxide (16). After concentration, under mild conditions, of the hydrocarbon extract, the all-trans vitamin A acetate (9) formed in the reaction crystallizes out and is separated off. The cis isomer, which does not crystallize, remains in the mother liquor and can be converted, according to one of the above-mentioned techniques, into the all-trans compound. 

For the rapid determination of the quantity of glue or gelatin in dilute liquors for the control of manufacturing processes physical methods are essential. Measurements of refractive index have been found very suitable. ... 

The number of effects is often limited by the maximum temperature at which the liquors can be handled without spoiling them, and in some cases even for large quantities a single effect has to be used, as otherwise the boiling temperature would injure the finished product (gelatin, malt extract). The number of effects is also depend-... 

The first U.S. patent ( ) on UF resin which was issued to Hanns John, suggests that urea and formaldehyde be cooked at mole ratios of 2 1 or 3 1 and high solid contents. The resulting product is said to be. . . fluid in the heated state, but it will gelatinize when being cooled. In this way prepared, the product forms a colorless transparent, tensile and elastic mass, insoluble in water as well as in alcoholic solvents, and which is acted upon only by acids, or alkali liquors. This reported ability to be heat reversible and to remain clear is similar polypeptides and agar systems. 

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