坐りの効果に対する理論的考察

抄録

It has heen known that the protein network structure disperses more finley and honogeneously in the elastic fish flesh gel and the gel strengthened by setting than in the brittle gel. Here, an elastic mocel was assumed in order to clarify the mechanisn of strengthening the gel by the setting. N₁ and n₂ numbers of spring coil were connected respectively in parallel (n₁≥n₂, n₁ plus n₂ equals constant). The paralleled coil of former numbers n₁ signified a micro-portion where the protein network structure existed abundantly in the gel, while the other paralleled coil signified the portoion where the structure existed scarcely. Two sets of the paralleled coil signified each other in series. From the assumption that each coil was broken at a limitinf strain, thus obtained compound coil was calculated to be maximum in the breaking strain, strain, breaking stress and elastic modulus at n₁=n₂.
From these results, it was presumed that the gel was strengtheged by the homogeneous dispersion of protein network strictire induced by the setting.