Gelatinization salts effect

Carpenter DC, Lovelace FE (1935) The influence of neutral salts on the optical rotation of gelatine. III. Effect of the halides of lithium, sodium, rubidium, and cesium. J Am Chem Soc 57 2337-... 

For many years such media have been based on strong salt solutions, e.g. calcium chloride brines. Sodium dichromate has been used (seep. 17 26), but recently other inhibitors have been claimed to be effective. One patent quotes N-alkyl-substituted alkanolamines, e.g. 2-ethyl ethanolamine -I- BTA at pH A mixture of hydrazine hydrochloride -i- BTA has been claimed as well as a mixture of gelatin -h triethanolamine -h potassium dihydrogen phosphate . Other examples are to be found in the patent literature and the above are quoted to illustrate the diversity of chemicals that may be used. 

The addition of gelatin to meat products, especially those highly salted or containing other corrosive ingredients, reduces the attack on the metal. The shelf life of canned meats is also significantly extended by effectively removing the air from the container headspace. 

The influence of neutral salts as well as of acids and bases on the swelling of gelatine which we have seen can be attributed to an apparent change in the solvation of the gel fibrils and may be interpreted in the light of Donnan s theory of the effect of a non-diffusible ion on the osmotic pressure differences between the two phases, is likewise to be noted in the alteration of the viscosity and alcohol precipitation values of protein solutions. From the considerations already advanced there should exist two well-defined maxima in the viscosity and alcohol precipitation curves when these properties are plotted as functions of the Ph, the maxima coinciding with the points of maximum dissociation of the salts... 

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