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Heritage Science

Table 1 The percentage water content in collagen and gelatine at varying RH

From: The effects of hydration on the collagen and gelatine phases within parchment artefacts

 

Collagen

 

Gelatine

 

Tm °C

25

40

25

40

% RH

    

5

5.45

4.18

5.30

3.99

10

7.39

6.33

6.75

5.95

20

10.06

8.89

8.71

8.40

30

12.44

11.64

11.25

10.89

40

15.14

14.46

13.82

13.34

50

17.95

17.23

16.30

15.70

60

21.06

20.16

18.48

17.64

70

25.05

23.78

21.60

20.05

80

30.20

28.71

26.73

25.35

90

40.70

37.35

40.20

36.45

95

50.01

44.75

57.60

49.05

  1. Percentage of water absorbed by dry protein as a function of the RH at 25°C and 40°C as determined by [23]. Increases in temperature will lower the percentage water in the collagen and gelatine in the order of 0.5–2% depending upon the RH.
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