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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.