著者

入江 春雄

出版者

社団法人 日本写真学会

雑誌

日本写真学会誌 (ISSN:03695662)

巻号頁・発行日

vol.48, no.3, pp.205-210, 1985-06-28 (Released:2011-08-11)

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Development of the research of gelatin in Japan since 1939 are described in out line. It was originated and stimulated by the demand of the photographic industry in Japan to get rid of unstable supply of imported photographic gelatin. List of reports with titles, names of authors and their sources are given in classified form as these:1. Reports about the preparation or the manufacture of gelatin (8), 2. Those about constituents of gelatin (3), 3. Those about physical properties of gelatin (21), 4. Those about the reactivity of gelatin or the interaction between gelatin and other substances (30), 5. Those about actions of gelatin in photographic emulsion making (7), 6. Those about impurities in gelatin (28), 7. Those about actions of gelatin played during processing of the sensitive layers (8).(Figures in brackets are number of references.)

著者

小野 光徳 佐藤 孝雄 黒河 忠市 杉谷 成美 佐藤 尚也 入江 春雄

出版者

社団法人 日本写真学会

雑誌

日本写真学会誌 (ISSN:03695662)

巻号頁・発行日

vol.32, no.1, pp.27-31, 1969-04-25 (Released:2011-08-11)

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Photographic sensitive layer should produce sufficient density with the least layer thickness. In order to satisf y this demand, gelatin must retain as much silver halide as possible dispersed in the emulsion. The limit of silver halide, dispersed colloidally without sedimentation, in a given quantity of gelatin may vary with gelatins.The authors propose “colloidal retentivity” as a measure of this protective colloid power of gelatin against silver halide in the photographic emulsion. Colloidal retentivity is so defined as to show 100% when emulsion grains are well dispersed without sedimentation, while the more sedimentation, the les colloidal retentivity.Two methods of the measurment of colloidal retentivity are introduced.Colloidal retentivity as depending on the ripening temperature, rotation speed of a stirrer, silverhalidegelatin ratio and gelatin characteristics are studied.Colloidal retentivity brings different information about the ripening as compared with the turbidity measurment. Colloidal retentivity during the ripening passes maximum and minimum points while turbidity increases monotonously.The graingrowth mechanism is discussed on these results.