By C B Anfinsen
ADVANCES IN PROTEIN CHEMISTRY VOL 4.
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Extra info for Advances in Protein Chemistry, 4
Data of Ferry (1948). Dependence of Rigidity on Concentration. The early measurements of Leick (1904) showed that the rigidity of a gelatin gel was approximately proportional to the square of the concentration over a concentration range of about 10 to 30%. From later experiments Sheppard and Sweet (1921a) concluded that the rigidity was proportional to cn, where n was equal to 2 for some samples and slightly less for others. /liter (Fig. 10). /liter. For 30 JOHN D. FERRY another sample with M. = 29,000, however, plots of rigidity against the square of concentration were somewhat concave upward.
Spacings appeared. (c) When a 33 5% gel was melted by raising the temperature, the sharp rings persisted for a short time after liquefaction. ( d ) When a solution gelled after cooling, the sharp rings did not appear until many hours after gelation; twenty c. PROTEIN GELS 35 hours at a concentration of 50% gelatin, and more than three days at concentrations of 17 to 40 %. These observations indicate that the presence of ordered or crystalline regions in a gelatin-water system may not be an essential feature of the gel structure.
Their picture (which was also applied to rubber) is shown in Fig. 16. The gelatin molecules are pictured as extended polypeptide chains which are associated laterally here and there to form bundles; there is crystalline order within the bundles. Thus the bundles are multiple cross-links which tie the chains together in a network, and their presence accounts for the sharp crystalline rings in the X-ray diffraction pattern. The amorphous ring, which is shown by both gel and solution, is considered to be the result of diffraction by the disordered portions of the chains.
Advances in Protein Chemistry, 4 by C B Anfinsen