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Abstract
The interactions between gelatin and sodium dodecyl sulphate (SDS) were studied with respect to the viscosity increase. Beside the temperature, pHand SDS concentration, we learned that the starting viscosity is of importance. Obviously, the high molecular parts have a major influence. These interactions can be suppressed by a suitable modification.
Notes
Paper presented at the Royal Photographic Society Conference on Photographic Gelatin, Cambridge, 15-19 September 1997.