--- Ryuji Suzuki <rs@silvergrain.org> wrote:
When the emulsion is dried slowly at chilling low
> temperature, the gelatin is in a gel structure,
> while when dried fast at high temperature, the gelatin
is in sol structure.
When you say "high temperature" what do you mean?
Do you mean any high temperature that prevents gelling?
That is sort of like evaporation /dehydration, isn't it?
Ray
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Received on Thu Dec 18 20:14:57 2003
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