Evidence of a Structure in Gelatin Gels. 263 



"melting" point of the gel. The fact that drying does not 

 markedly influence the gel structure appears to argue against the 

 formation of micelles by the adventitious coming in contact of 

 dispersed particles of gelatin, for certainly many gelatin particles 

 must touch each other in the dried sheet, but apparently they do 

 not cohere to each other with any appreciable force, certainly not 

 with a force at all comparable with the force of coherence between 

 particles or micelles originating at the time of gelation. This 



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Fig. d. Showing imbibition curves (in water) for granules of equal average size of 

 dried gelatin prepared from gels of different initial concentration. 



