408 IND I7STRIAL AND ENGINEERING CHElcllSTRY Vol. 20, No.

Pure Food Gelatin'

Physical Properties Related to the Economy of Manufacture
M. Briefer and J. H. Cohen
ATLANTIC
GELATINE
COMPANY, W O B U R N . I\IASS.

I N THE manufacture of ice cream, marshmallows, and the same for all grades when used in this ratio. This, how-
other confections the use of edible gelatin has become ever, is not always the case.
an established practice. Gelatin finely ground and VISCOSITYDETERMINATION-ViSCOSitY is determined from
mixed with suitable amounts of sugar and flavors (jelly a 62/3 per cent solution at 40" C. by the efflux method and
powders) has found generous acceptance for the preparation of expressed in millipoises. This method was also described
desserts, broths, and a variety of other dishes. Recent work in the previous paperq4
at the Mellon Institute2 has shown the value of gelatin when PREPARATION OF SAMPLES-Having determined the jelly
added to infant diet and a small amount of gelatin has been strength of the sample and computed the required amount
reported to be a desirable addition to buttermilk. Whipped as explained above, a quantity of gelatin sufficient for twenty
cream has been found tests (one more than the re-
i m p r o v e d in texture and
flavor and more economical
in use when a small pro-
1 A means for determining, and numerically express-
ing, the value of the effective concentrations of gelatin,
quired number) is carefully
weighed out and transferred
to a dry liter beaker and
portion of gelatin has been as used in food products, is discussed. Jelly con- 800 ml. of cold d i s t i l l e d
added. Research work in sistency is defined and a method for evaluating it is I water are added, with stir-
this laboratory has shown developed. The effect of pH on jelly consistency and ring to avoid lumping. The
t h a t g e l a t i n may be ad- turbidity is studied. gelatin is allowed to swell
vantageously used in the Comparisons of the physical properties of gelatins for l/2 h o u r if i n g r o u n d
preparation of mayonnaise, extracted from different classes of raw stock are shown form, or longer if in flake or
yielding a smooth product by means of curves. sheet form, depending on
of better flavor and appear- The significance of viscosity on the specific gravity of the thickness of the pieces.
ance than when gelatin is marshmallow cream is discussed and the relation of jelly The beaker is then placed
omitted. strength to weight of gelatin required to obtain equal in a water bath and the
This paper d e a l s w i t h specific gravities is studied. The foam cells of marsh- g e l a t i n melted at 40" C.
s o m e of t h e fundamental mallow creams are examined microscopically, and their for a b o u t */z hour. The
physical properties of edible approximate size, relative to specific gravity, shown g e l a t i n s o l u t i o n is then
gelatin relative to its use in photographically. cooled to 25' C. and made
food products. 1I up to 1 liter with distilled
water, also at 25" C.
Effect of pH on Jelly Consistency Kineteen jelly jars of fairly uniform dimensions6 are
The term "jelly consistency" is used here as representing numbered consecutively and exactly 50 ml. of the gelatin
solution pipetted into each jar. Twentieth normal hy-
the product of jelly strength and viscosity.
I n the manufacture of ice cream, marshmallow confections, drochloric acid or sodium hydroxide is added from a buret,
baker's marshmallow, and similar products, from 0.5 to in amounts shown by the titration curves (Figure 1). When
3 per cent of gelatin is used, based on the total weight of
the pH of the sample is approximately 5 or 6, jar number
the ingredients. Usually the quantity of gelatin taken 10 is zero or blank and the pH varied plus or minus from
is roughly proportional to the jelly strength, but it is subject this point. If the pH of the sample is above or below these
to variation since jellies of equal strength do not always limits, the blank or zero jar is shifted accordingly. The
result in like quality of finished product. The effect of pH pH range for the group is from about 3.5 to 11.0. The volume
on jellies of approximately 1 per cent gelatin concentration in each jar is then carefully made up to 120 ml. with distilled
will be discussed here.3 water and pasteurized for 20 minutes a t 65" C. Each jar
is closed with a S o . 9 perforated rubber stopper and the
JELLY-STRENGTH DETERMINATION-This test has been
described in an earlier papere4 Briefly, it consists of chilling entire group transferred to a constant-temperature cold-
water bath. The time of chilling is 16 to 18 hours a t 10" C.
a 62/s per cent gelatin solution for about 16 hours a t 10" C.
and measuring the jelly so formed with the Bloom G e l ~ m e t e r . ~ At the end of the chilling period the jelly consistency is
The results are expressed as "Bloom grams." measured by the method described below.
The ratio of one jelly strength to another may be taken MEASUREMENT OF JELLY COKSISTENCY-Gehtin jellies
as X:200, where X is equal to Bloom grams; thus, a speci- prepared as described above are too weak to permit of any
men of gelatin testing 100 Bloom requires 2 grams, while one measurement based on depression, either by the finger test
testing 180 Bloom requires 1.11 grams. All things being or the Bloom gelometer. The method described below
equal, the effect due to gelatin, in any product, should be has therefore been devised.
1 Presented before the Division of Leather and Gelatin Chemistry at A p p w a t u s . The principle of the apparatus depends upon
the 74th Meeting of the American Chemical Society, Detroit, Mich., Sep- the fall of a very small shot of definite weight, from a fixed
tember 5 to 10, 1927. height, through the jelly, in which the fall is arrested a t
2 New Orleans Medical Sursicnl J., 78, 12 (1925); Nation's Health,

7 (May, 1925).
a Acknowledgment is made to Harper F. Zoller for the original sugges-
tion upon which this method of testing is based.
4 Briefer and Cohen, Ind. Eng. Chem., 19,252 (1927).
5 I b i d . , 18, 310 (1924).
different levels according to the consistency of the jelly.
I n its simplest form the apparatus may consist of a glass
tube beneath which is placed the jar containing the jelly
e For speciacations see reference 5.
April, 19% IiVDUSTXIAL A N D ENCI AVEEIKND CHEXISTX I 409

to be tested. (Figure 2, left) The top of tito tube is ad-
justed to 50 cm. above the level of the jelly surface. One
shot is taken up with fine tweezers and dropped centrally
t,hrough the tube into the jelly. The fall is measured with
a fine pair of dividers and the value read froin a milliinctor
scale.
A precision instrument may be constructed from the
diagram (riglit hand) in Figure 2. A stand, 9,wit11 platform,
...
~.
~ -~
a fen of e q d weiglit litid iiii~ dia t u iunii. The shot uned
iii this work weighed 11 ing.
.Ifensuremenis. The jellies are removed from the chill
bath, one at a time, and tested as quickly as possible. The
jar is wiped dry, placed on the platform, B, which is qulckly
adjusted, by means of the rack-and-pinion movement, so
that the fixed wire, G, coincides with the level of the jelly.
One shot is delivered and the faU through the jelly noted.
The movable wire, GH, is a t once brought to coincidence with
. ..
~~~~ ~

1 the position of the shot. The jar 14 given a turn so that the
.. . ~1 next shot does not fall through the same groove. -4second,
,zl! i,.".ii*. ~"..'. and sometimes a third, shot is delivered and the movable
.ab ~~ xire given Its final adjustment. The fall is read from the
1 . ,", i< ale, S.

*:II
~ The results may be expressed directly as millimeters fall
.. _
_'
,
,:... .~
IL , 1
, or the reciprocal X lo1 may be taken as representing jelly
, .-..D,. 4- ~~1 consistency, m which case the stronger jellies will have
,.'/:.?
-~.,,,
~. >. #_/
',',s,

.. .. I the higher values and fractions avoided; thus, 30 mm.

fall = 33, and 20 mm. fall = 50, whde 8 mm. fall = 125.
*-*-*-~
I
~

I<_.-
*l
-'
Measurements of jelly consistency will be found useful
. .. ..~ ~~~ ~~ . .. ... ~~J in many ways for the study of gelatin behavior. For .ex-

.,.,
.I.L-..l.--L-,.
,~., ,., ..%. L,
*I:
/ . , . / ,
! ~~~1~~~
.., .,,. ..,... ~

1.3
!~
.*.,
I
,,.,
t
rrmple, d it is desired to know the quantity of one kind
of gelatin required to equal the jelly consistency of another
kind, it is only necessary to make up a group of five or six
of each, in amounts mcreasing by 2 per cent of the first
B , ior holding the jar containing the jelly to be tested, is weight. Thus, in a group of SIX each,
provided with a rack-and-pinion movement, E. A fixed of two samples, made up with 1, 1.02,
sight vire, 0, is tightly stretched directly in front and close 104 106, 1.08, and 1.1 grams, jelly
to the jelly jar, C . GH is a movable sight wire and S is a iiumber 2 (1.02 grams) of one sample
millimeter scale. Tube T is about 2 cm. in diameter, fixed rnay show a fall equal to number 5
in a clamp and carefully adjusted vertically to the plane ( I 08 grams) of the oilier sample, so
of the jelly surface. The distance from the fixed wire G that it requires about 6 per cent more
to the top of the tube is 50 em. Just above tube T and cen- of the latter to equal the jelly con-
trally located is the shot delivery tube, K . This can be made ,istency of the former.
by cutting a buret tube about 2 om. above the restricted por- h a general rule, apphcable to a
tion; and also a t the capillary end to a point where the opening limited range, each 2 per cent increase
is large enough to pass one of the shot easily. The hole or decrease of gelatin is equal inversely
in the stopcock is filled with sealing wax and a recess made to 1 mm. fall of shot.
in one end large enough t.o contain one shot which, when resting The jellies from the shot test are
in the recess, will be below the level of the glass. sa\ed for pH and turbidity measure-
When assembled, a few shot are placed in the shot tube, the ments. The shot may be recovered
stopcock is turned and one shot is deposiled into the recess. by melting the jellies at low temper-
ature and pouring through a fine tea
strainer. The shot should be washed
w i t h h o t w a t e r and dried at once;
from time to time it must be checked
for change in weight.
ME LSUREMENTS OF PH-T w e n t y
milliliters of the solution used for jelly
consistency are taken and pH read- nigvre 3 - - ~ ~ ~ ~ ~ -
ings made electrometrically. For the F;r,,$8rb:dq:fy
first 30 seconds it is advisable to pass
the gas through the gelatm solution at a rather rapid rate
-about eight bubbles per second. No other agitation is
needed. Before taking the first reading the gas pressure
IS reduccd to deliver about two bubbles per second. Be-
tween tests the electrode i b thoroughly washed by alter-
nately sucking :md blowing warm dlstilled water through
the rubber connecting tube.
Ileiatiorr of pH to Turbidity
Figvre 2
Lioudv d-Ltm I U ~ Yi e d t froin noor filtration or maim-
" ,~
Wheu the recedi is turned h l f around theshot will fall throiigll iacturing errors. Isoelectric tiirbidity is of another order
tube T into the jelly. To deliver anot,her shot the stop- and has n inore important effect on. the physical properties
cock is t,urued m e coiiiplcte revolution. of gelatin. It was therefore desirable that the nature and
The shot is knoivii as No. 12 cliilled lend; those used e a u s ~ sof turbidity be studied. This part of the work relates
for t,he measurements should be sclccted with care. It will to the effect of pH on turbidity, showing in what manner
be nwermrp t o wciyli UI:I~>. h ~ ~ n d r r dois shot, to oirt:iiii the qunlity of the gelatin is r:liaiiged and the conditions
 terms have recip-
rocal relatione.
Sheppard’de-
scribes an appara-
tus for measuring
the clarity of solu-
~A 3 t i o n s , using the
-’ p r o p e r t i e s of
crossed gratings.
Isoelectric t u r -
b i d i t y of gelatin
transmits orange-
O” red. In order to
,,,,’,” matchthefields
effectively it was
.‘
4.9 -
that will produce a compensating filter. A Wratten B No. 58 filter gave sath-
- the best results. factory results.
necessary to use

T U R B I D I T Y Procedure. The Nessler tubes are filled to the mark

- -
I.¶
Fiqure I3 MEASUREMENTS- (50 ml.) with the solutions from the jelly-consistency tests
T h e and 25 ml. are removed with a pipet. They are then placed
- Apparatus.
containers for the in the cold-water bath for at least 16 hours a t 10°C. The
gelatin are a group tubes are removed from the water bath one at a time, wiped
of Nessler tubes of dry, and the bottoms dipped into a solution of 3 parts alcohol
50 m l . capacity, to 1 part glycerol. This is to prevent sweating. The read-
short-form, lipless, ings are made as quickly as possible in order to avoid much
a n d m a t c h e d change in the temperature of the jelly.
t ,- ,I - within a tolerance corresponding Usually the heaviest cloud has a density of 3 or more,
to an angle of 88 or 89 degrees. It is advisable
of 2 or 3 m. for
1 - height of mark. to check these high densities by using only half the depth
‘,\ For reading the of solution (33 mm.). The value obtained X 1.5 should
intensity of t u r - equal that of the standard depth (66 mm.); if not, the

, k lli 1 1 ; ,:
‘<- bidity a polariza- readings obtained from half-depth should be taken as the more
accurate. I n any case the values are reduced to standard and
t i o n photometer so recorded. This calculation depends on the fact that when
head is m o u n t e d
upon R stand in a vertical position (Figure 3). One light two equal densities are in optical contact each will stop
source is used, which is divided by two external prisms suit- 50 per cent of the light passed by the other. Thus if x layer
ably mounted. The photometer-head apertures are unusually intercepts 50 per cent of the incident light 22 layers will
far apart. The fields are matched by rotating the analyzing intercept 75 per cent; therefore 22 layers = D + D/2.
prism, and the angles in degrees and fractions of degrees read
from a graduated disk and vernier. The angles are converted Discussion of Results
to densities from the equation
The four types of gelatin used in this study were extracted
Density (D)= log tan*A1 - log tan*d from ( A ) acid-plumped pigskins, ( B ) limed splits, (C) limed
where A‘ is the angle found, and A is the zero of the instru- sinews, and ( D ) limed pieces.
ment. When the zero of the instrument is set at 45 degrees Many specimens were examined and the types run true
the equation reduces to D = log tan2A1, in which case a to form.
log tan table (45 degrees = 000) may be used directly The notable difference between gelatin made from acid-
by taking A’ X 2 = density (0). Turbidity may also be treated skins, and those made from limed skins is evident
expressed as opacity (0) or transparency (T), since the three 7 “Gelatin in Photography,” Vol. I, p. 220, D.Van Nostrand Company.
April, 1928 INDUSTRIAL AAVD ELVGINEERIll‘G CHEMISTRY 41 1

from Figures 4 to 7, inclusive. All four specimens show two ready noted, the results of the turbidity measurements are
maxima, but while the depressions shown by the limed-stock of considerable importance. Gelatins A , A3, B, C, and D
gelatins are all practically at pH = 5, that of the acid- have been measured and the turbidity plotted against pH.
plumped stock is a t about pH = 8. The results are expressed as densities. (Figure 13)
Another distinctive feature of the pig-stock gelatin is its As in the case of the physical properties already discussed,
comparatively great sensitiveness to changes in pH, par- the acid-plumped pigskins yield a distinctive type of gelatin
ticularly in the region of pH = 3.8 to 5.5. The second maxi- with respect to turbidity. Gelatins B, BZ,C, C2,and D-
mum, in the region of pH = 9.5, is sometimes exceptionally all extractions from limed stock-give turbidity curves with
high; the turbidity is also high in this region and flocculation the maximum a t about pH = 4.9. Gelatins A , Az, and A 3
deveIops in a short time from alkali hydrolysis. (pigskin) have their maximum in the region of pH = 8.
From Figures 4 and 8 two specimens of pig-stock gelatin The tubes containing some of the turbid jellies were photo-
can be compared. The curve characteristics, of jelly con- graphed immediately after the measurements were made,
sistency and turbidity, of another specimen of pigskin and the prints joined to form a complete visual record and
gelatin are given in Figures 9 and 10. Specimens A , A 2 , mounted over the approximate pH value for each tube.
and A 3are each of a different manufacture. (Figure 14) Upon examining each line of tubes vertically,
Pigskin gelatin tested for jelly strength a t 62/8 per cent it can be seen that at no useful pH value can gelatin of type
concentration and the same specimen at jelly consistency A be mixed in any proportion with extractions from limed
(0.76 per cent) concentration may be compared from Figures stock without producing a turbid solution of considerable
4 and 11. The more concentrated jelly has a maximum intensity. This phase of gelatin behavior is most important
approximately at the pH of the depression of the lower con- because of the ultimate effect that gelatin in this condition
centration. The method of testing was different in each has on products of which it forms a part.
case. This distinction between jelly strength and jelly con- Blending or mixing different kinds of gelatin calls for a
sistency appears significant in view of the fact that, under thorough knowledge of the characteristic properties of each,
like conditions, gelatin from limed stock shows no such well- so that the blend will not be inferior to the average of the
defined opposite characteristic. individual units composing it. On the other hand, proper
The 62/3 per cent concentration of A (Figure 11) shows a blending may improve the general average of the components.
double curve. The upper curve represents the standard
tests-i. e., 16 hours at 10”C. measured with the Bloom gelom- Effect of Jelly Consistency on Marshmallow Cream
eter; the lower curve is a test of the same gelatin held 60
hours a t 13” C. Two maxima are shown, one higher than the For the experimental work on marshmallow “cream”
other. The second maximum is at about pH = 8. This a small Hobart beater has been found satisfactory. The
maximum will vary somewhat with the grade and concen- “overrun” is expressed in terms of specific gravity. The
tration. Davis and Oakes3 have found the maximum value formula used was a simple mixture of sugar, glucose, gelatin,
in the region of pH = 8. and water. All factors-such as temperatures, time of beat,
Jelly-strength curves of limed splits and sinews, speci- revolution of whip-were kept constant. The gelatin was the
mens B and C (Figure ll), show that the effect of the pH only variable. The differences in specific gravity may there-
Table I-Physical Tests of Gelatins
GELATIN 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17
FALL OF SHOT (YM.)

P H VALUES
A 3.5 3.7 3.9 4.2 4.5 4.9 5.8 7.7 8.6 9.6 9.9 10.2 10.5 10.7 10.8 10.9 11.0
B 3.4 3.5 3.6 3.7 3.9 4.2 4.5 4.7 5.0 5.6 7.4 8.9 9.6 9.9 10.2 10.5 10.7
B* 3.5 3.7 3.8 4.0 4.1 4.4 4.7 5.0 5.5 6.1 8.1 9.3 9.7 10.1 10.4 10.6 10.8
C 3.9 4.0 4.2 4.3 4.5 4.7 4.9 5.2 5.6 6.1 7.6 8.8 9.1 9.4 9.7 9.9 10.1
C* 3.7 3.8 3.9 4.1 4.4 4.5 4.8 5.0 5.3 6.0 7.4 8.5 8.9 9.2 9.5 9.7 9.9
D 4.0 4.1 4.2 4.4 4.5 4.8 5.0 5.4 5.7 6.5 7.7 8.9 9.5 9.8 10.1 10.3 10.5
DENSITY (D)
l. 0.21 0.23 0.33 2.26 4.00 1.45 0.37 0.23 0.18
B 0.15 0.18 1.21 3.00 0.27 0.15
B: 0.15 0.20 0.51 3.84 0.69 0.23
c 0.21 0.24 0.25 0.58 2.37 2.56 0.83 0.31
C’ 0.15 0.17 1.32 3.74 1.54 0.34 0.22
B 0.17 0.18 0.21 0.25 0.48 1.32 3.20 0.75 0.31 0.25 0.15
JELLY TEST JELLY CONSISTENCY JELLY TEST JELLY CONSISTENCY
GELATIN (e2/r%) VISCOSITY CONCENTRATION GELATIN (6l/a%) VISCOSITY CONCENTRATIOK
Bloom grams Milliboises Per cent Bloom grams Millipoises Pe7 cent
A 262 75 0.76 C 192 62.0 1.05
B 238 92 0.84 C’ 220 52.5 0.95
B* 200 100 1.00 D 210 65 0.93

on these jellies is comparatively slight. The effect of pH on
viscosity of a 62/3 per cent solution of gelatin A is shown in
Figure 12.
In order to show further that each class of raw material
produces gelatin having a characteristic jelly-consistency
curve, two measurements are shown of gelatin extracted from
limed sinews and two from limed splits-C and C2and B and
B2,respectively (Table I).
In connection with the iduence of the pH on gelatin al-
8 Ind. Eng. Chem., 14, 706 (1922).
fore be attributed to the effect of the gelatin alone. The
pH’s of the samples were in the region of 5.8.
The first experiment was made with gelatin samples of
approximately equal jelly strength but of different viscosities.
The results are therefore assumed to vary with the viscosity.
The second experiment determines primarily the effect of
jelly strength when the viscosity is kept constant; the vis-
cosity was adjusted by varying the quantity of gelatin used
and the jelly strength values were taken from the resultant
concentrations.
412 1.) IIC’Sl’RI.1L A N D ENGINEERIA’G CHEMISTRY Vol. 20, No. 4

4.0 4.1 4:2 4.4 4.11 4.8 5.0 5.4 5.7 6.6 7.7 8.6 9.6 5.8 G.2 I<.$
PX
Figure 14

SICNIX-ICASCE OF VI~COSITY-A series of experiments vas Seven wniples \\-est! taken, e:%ciia blend OS heveritl straiglit
made to determine the effect of jelly consistency of gelatin runs ns ordinarily found in the market. ’l’lie jelly strength
on the “beat” and consequently on the weight of marshmallow. and viscosity were first determined for each sample and a
Specimens of gelatin all testing approximately 200 grams marsliniallow “cream” prepared, on the basis of the jelly
Bloom, but of different viscosities, were selected. The re- strength, as in the previous experiment. The concentration
sults me shown in Table I1 and Figure 15. The curve shows oi the gelatins was then adjusted until each one produced a
that there is a steady rise in specific gravity with decreasing marshmallow of approximately the same specific gravity.
viscosity. This does not mean that all gelatins testin- Upon the basis of the final concentrations the jelly tests
200 grams Bloom will give the same specific gravity wli(?ii nnd viscosities were again determined. It was found that
t h e viscosity is the while the jelly tests varied from 135 to 207 Bloom grams,
same, hut the curve
~
the vi-( ositien, with two exceptions, were alike, thus proving
I indicates what normal in an unexpected way the relat.ion of viscosity to specific
1, gelatin may be ex- gravity.
pected to do. Any Figure 16, B’, shows the slope based on the original jelly
appreciable departure tests. Curve B* shows the jelly strength to which each
from the values found gelatin must be raised by incrensing the weight of gelatin
on the chart would in- t,aken, in order that all shall produce marshmnllow cream
..,~ ‘* dicatc t,he presence of of equal specific gravity. Thus, a jelly testing 126 Bloom
grease or other sub- tinil 47 niillipoises \.iscosity must be raised by added weight
stances in the gelatin, which may inhibit the “best” of the to test 157 Bloom, froiri ,. ~~. .~.
..~
marshmallow mixture. Gelatins of different jelly strengths which 16 grams of test I -.. ~~

..
~

I
show similar specific gravity and viscosity ratios. 126 equd 14.7 g n m s oi‘ “f ‘,\\,
I
test 157. ,.-
~

“,
T h e photomicro-
g r a p h s i n Figure 17
show t h e progressive
d e c r e a s e in the size.
and increase in n u n - I
ber, of the foam cclis ,,L ,s*~. ””.“,
- ..I -
f .;j -ii
~

NOTB:Arnoiinf af hiciatin E 2.5 per cent of the io[sl ingrediroti of m a r s h m a i 1011-

“creams,” with decreasing specific gravity. The approxi-
EFFECT OF JELLYSTRENGTE-T~~S work shows the ratiu mate average diameters of the cells for specific gravities
of gelatin concentration of different jelly strengths. but of 0.50, 0.40, and 0.35 are 0.05, 0.036. and 0.025 mm.. re-
approximately equal as to viscosity, against specific gravity. spectively.
 413

SP. m., 0.500 Sp. gr., 0.400 Sp. zr., 0.350

FiCare i7-~-Marshmsllow
Air Cells. X 64

Considerable more work will be required to get the relations any product requiring the illcorporation of air by agitation,
between jelly test, viscosity, and concentration better estab- the resultant viscosity of the gelatin concentration consti-
lished; but it seems clear that for marshmallow creams, or tutes the most important single factor.

A New Colloid Mill

Otto Auspitzer
uiii O ~ i i n a s r cC ~ r 6 w ~ s c xWERXB
c A. G., N K u ODIIRBIIKC, CZRCAOSLOYAEIA

Description and Operation

T HE use uf colloid mills for highly dispersing solid suh-
stances in liquid media or two immiscible liquids in
each other has been known for Several years. The
I'lauson mill in particular has found widespread application
futile
of construotioll was devised.
sented in ~i~~~ 1,
a successful lrlethod
Thjs is schematically repre-
the oderherg design the material
in Europe. TVhen Plauson gave publicity to it great im- to be milled is conducted tangentially past the beaters. The
portance was predicted for the invention. Nevertheless Elill with the except,ion of the beating point, is
tho colloid mill could not gain the distribution anticipated, empty, so *hat, in contradistinction to other typesof cofioid
because the excessively high power requirement of mills of mills, there is no rotation of the material within the housing,
that type n-tis generally an obstacle to economical employ- pigure 2 shows the course of the material to be processed.
ment. This is pre-mixed in the tank, 6, whicli should be equipped
with a stirrer. Depending on the size of this mixing tank
(in a mill already set up the capacity was raised to 12,000
liters), an almost continuous mode of operation can be at-
tained. Wlere a perfectly continuous process is necessary,
the connection of several mills in series is recommended.
The pre-mixed material is conducted into the mill, 1, through
the pump, 5 ; from there passes at very low velocity be-
t m e n the rapidly rotating beating apparatus and the ba5es
or anvils (9, 10, Figure I); and then returns to the mixing
bank through the connection 4. The design of this connec-
tion has been proved to be of primary importance in relation
i ~ ~ : , . i , ,?-.-ioivi:
~; !* bc6icrs; io--bamer uliviii to the power consumption. If the counection is perfectly
Pigure 1~~Cormfrurtional Diagram of Oderbcrg M i l l horizontal the ponrer
consumption rises, be-
In the course of the last six years a series of colloid mills causethefrictionfrom
was constructed on the fundamental Plauson principles t h e i n t e r i o r of tlie
and appreciable improvement.s were introduced. However, housing is transferred
until recently tho power consumption was still very consider- to the Upper wall of
able. The Oderberg Chemisehe Werke Aktiengeselischaft, the but if 3
at Neu Oderberg, Czechoslovakia, who were using a series the connect'ion is so
of Plauson mills in their operations, ascertained, through that it en-
observation of the corrosion occurring on the mill housing, closes t h e p a t h in
which the m a t e r i a l
that a large part of the applied power was not available for
would escape into the
the actual work of dispersion, but was dissipated through open if no pipe were ~i~~~~ 2-Diagram of complete
Installation
the friction between the material to be ground and the sides present, the power
the housing. A method Of reducing this friction to as consumption drops appreciably. Careful parallel experiments
small an amount as possible was then sought,. have demonstrated that the colloid mill on the Oderberg sys-
I Received October 27, 1927. Translated by PAULR. DIVSON. tem, with equal performance, requires only about one-seventh