Download animal proteins by Hugh Garner Bennett PDF

By Hugh Garner Bennett

The fast improvement of utilized Chemistry in recent times has led to a revolution in all branches of know-how. This development has been sped up throughout the warfare, and the British Empire has now a chance of accelerating its commercial output by means of the applying of this information to the uncooked fabrics on hand within the diversified components of the realm. the topic during this sequence of handbooks might be handled from the chemical instead of the engineering viewpoint. the economic element can be extra well-liked than that of the laboratory.

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animal proteins

The swift improvement of utilized Chemistry in recent times has led to a revolution in all branches of expertise. This development has been speeded up through the warfare, and the British Empire has now a chance of accelerating its commercial output via the appliance of this information to the uncooked fabrics on hand within the diversified elements of the realm.

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In vegetable tannage an emulsoid gel (pelt) is immersed in a complex emulsoid sol (tan liquor), which immersion results, not in simple reaction or change, but in a series of changes. One of these changes is adsorption. Pelt is a gel which possesses a great development of surface. It not only exhibits like gelatine the phenomenon of imbibition and dehydration to a very marked extent, but also possesses a veryfinefibrousstructure due to its organic origin ; thus pelt possesses an enormous specific surface, further intensified by the preparation processes previously discussed, which split up the hidefibresinto smaller bundles and into much 42 ANIMAL PROTEINS finer constituent fibrils.

First the enzyme cerealin converts bran starch into glucose, which is then fermented by the drench bacteria with the production of lactic acid, some acetic acid and small amounts of formic and butyric acids. The butyric fermentation is liable t o become too violent. These acids, as they are formed, neutralize t h e lime in the hides and plump the pelt slightly (see pp. 107-109). Various gases (carbon dioxide, hydrogen, nitrogen, methane and sulphuretted hydrogen) are involved, and the proportion produced in t h e pelt itself has a peculiar opening effect on the hide fibres.

N< mimosa bark e x t r a c t t o t h e final liquors (layers). T i i e r is also another excellent way of ensuring this p r o g r e s s i v e astringency of t h e liquors; this consists in leaching *tli< required blend of materials together (or mixing t h e m , h the case of extracts) a n d presenting t h e mixed infusion. t< the nearly t a n n e d goods, which adsorb chiefly t h e rrxor< astringent tannins. The liquor is t h e n used for goods a / t i less advanced stage of tanning, which again take t h e m _ o s ' adsorbable constituents.

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