Gelatin

For sem 3 B.pharm students GTU

1. Gelatine Presented by:- Harsh Dube B.Pharma . Sem 3 Akshar Preet Institute of Pharmacy, Jamnagar Guide by: Mrs. Pooja Khanpara

2. SYNONYMS Gelatina , gel foam, puragel .

3. BIOLOGICAL SOURCE Gelatin is a protein extracted by partial hydrolysis of animal collagenous tissue like skins, tendons, ligaments and bones with boiling water.

4. DESCRIPTION This protein product is available in the form of flakes, sheets, shreds or a coarse or fine powder. It has a characteristic odour and faintly yellow to amber colour .

5. SOLUBILITY It is insoluble in cold water, but soluble in hot water. In cold water, it swells, softens, and absorbs about 5-10 times its weight of water. With hot water, it forms a jelly on cooling. It is soluble in mixture of glycerin and water, but insoluble in fixed and volatile oils, alcohol, chloroform and ether. In dried conditions, gelatin remains stable in air, but when moist may be degraded due to microbial attack. .

6. Cont….. The quality of gelatin Is expressed as ‘bloom strength’. It is the weight in gramme, which when applied to plunger, 12.7 mm in diameter, under controlled conditions shall produce a depression exactly 4 mm deep in a jelly matured at 10°c and containing 6.66% w/w gelatin in water.

7. PREPARATION OF GELATIN For the manufacture of gelatin, the bones are to be defatted and decalcified with organic solvent and mineral acid respectively. The material obtained by this treatment is treated with water at 85°c in successive quantities, due to which collagen dissolves into gelatin. It is further bleached and concentrated under reduced pressure to specific gelatin content and allowed to set in shallow trays. Such moulded gelatin is dried in drying room to eliminate moisture.

8. CHEMICAL CONSTITUENTS As a protein, chemically, it contains different amino acids out of which major is lysine, an essential amino acid, but does not contain tryptophan. Gelatin is composed by glutin proteins.

9. STANDARDS Ash: Not more than 3.2% Gel strength : 150 -250 L.O.D. : Not more than 15% PH(1.0% Sol .): 3.6 to 7.6 Microbial limits:- 19 should comply for absence of E-coli and 190 for salmonella. Total bacterial count less than 1000/g.

10. IDENTIFICATION It evolves ammonia when heated with soda lime. It is precipitated by trinit rophenol and solution of tannic acid, but not with alum, lead acetate or acids which indicates that it does not contain chondrin. It gives a white precipitate with mercuric nitrate and on warming turns to brick red colour.

11. Chemical tests 1) Biuret reaction : To alkaline solution of a protein ( 2ml ), a dilute solution of copper sulphate is added. A red or violet colour is formed with peptides containing atleast two peptide linkages. A peptide does not give this test . 2) Xanthoproteic reaction : Protein + warmed with con. nitric acid gives yellow colour . This colour becomes orange when solution is made alkaline.

12. 3) Millon's reagent : Millon's reagent (mercuric nitrate in nitric acid containing a trace of nitrous acid) usually yields white ppt on addition to a protein solution which turns red on heating. 4) Ninhydrin test : Aq. solution of protein + alcoholic solution of ninhydrin and heated. Red to violet colour is formed.

13. USES Gelatin is mainly used in manufacturing of hard and flexible capsule shells. Used for preparing pessaries , Pastes, pastiles and suppositories. Gelatin in the form of absorbable gelatin sponge is used as haemostatic. Sometimes, it also recommended for treatment of brittle finger nails and non- mycotic defects of the nails.

14. Thank You …