Quote Originally Posted by Vaughn View Post
"To begin with, acetic acid conditions and toughens gelatin without hardening it."
Dear Vaughn,

I'm not sure what 'conditions' might mean, nor, in the context of gelatine, can I see how you can 'toughen' without 'hardening': both, surely, can be achieved only by water reduction or breaking cross-linkages. My knowledge of the chemistry of gelatine is however lamentably poor: I have only the weakest understanding of the nature of isoelectric points, for example, and that, only when I am reading about the subject in a well-written text. Like you, I'd be interested to hear PE's comments on this.