From: Katharine Thayer (kthayer@pacifier.com)
Date: 01/12/02-08:38:26 AM Z
BobWicks@aol.com wrote:
>
Where the light strikes the
> emulsion, amino acid chains are formed and they are insoluble.
It is chains of complex polysaccharides, not amino acids, which
crosslink to harden, or insolubleize, the colloid.
Katharine Thayer
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