Les hydrates de carbone dans la gélatine

Abstract

Originally studied by biologists and biochemists, the carbohydrates existing in collagen and gelatin also interest the gelatin manufacturers and the photographic emulsions makers. Their study has largely developed during the last twenty years.
Besides their important role in biology, carbohydrates act in the cohesion of collagen. They are degraded during the preparation of gelatin (liming or acid treatment), but they are not completely eliminated under the normal conditions of the gelatin manufacture. Under these conditions, gelatins always contain carbohydrate substances: oses, polyoses, mucoproteins, uronic acids ... aldehydes ..., their nature and their concentration depending on the raw materials and on the preparative treatments.
These carbohydrates can react with other components of the gelatin to give new substances, and some of these reactions are discussed.