[alt-photo] Re: 3 questions

[Tomas Sobota]

Judy,
The term "hydrolysis" comes from two greek words (loosely "hydro" = water
and "lysis" = to break apart, to split) and refers to a chemical process
where a (typically organic and large) molecule is split in several shorter
ones through the insertion of water molecules at certain points (Subchain 1
- HOH (water molecule) - subchain 2). This reaction can be mediated with
enzimes and is usually irreversible in organic conditions. The water
molecules HOH then ionize leaving a hydroxyle group OH- on one side and a
hydrogen ion H+ on the other, effectively splitting the original molecule.

Gelatin is essentially a mixture of long proteinic chains that can be split
in this way to shorter chains or even the constituent aminoacids. Thusly
"simplified" gelatin, which is not gelatin any more and is called hydrolysed
collagen protein, is easier to absorb during digestion and is used as a
supplement for collagen (ailing tendons and such) and for osteoporosis
treatments.

I have no idea about your other two questions ...

Tom Sobota
Madrid, Spain

On Thu, Apr 22, 2010 at 8:55 PM, Judy Seigel <jseigel at panix.com> wrote:

>
> 1. What is "hydrolysed" gelatin (or hydrolysed anything) ?
>
> 2. What's a Dunn-Edwards?
>
> 3. Who is David Lynch?
>
> J.
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