Gelatin loogu talagalay kaabsulka adag
Iyadoo la horumarinayo warshadaha dawooyinka, shuruudo adag oo adag oo badan ayaa la soo bandhigayaa si loo fuliyo agabka, kuwaas oo ay adag tahay in la buuxiyo inta badan agabka birta iyo agabka aan dabiiciga ahayn.
Gelatin waa walax dabiici ah oo polymer ah, oo leh qaab-dhismeed aad ugu eg noolaha. Waxay leedahay sifooyin jireed iyo kiimiko oo wanaagsan, iswaafajin bayooloji, burbur bayooloji, iyo sidoo kale wax soo saar fudud, habayn iyo astaamo qaabayn, taasoo ka dhigaysa faa'iido buuxda oo ku jirta cilmiga bayoolojiga.
Marka loo isticmaalo gelatin-ka dawooyinka si loo soo saaro kaabsul adag oo godan, waxay leedahay astaamaha ugu muhiimsan sida isku-dhafka saxda ah ee xoogga sare, xoog farsamo oo sarreeya, laalaab kulka, meel barafaysan oo hooseeya/ku habboon, xoog ku filan, hufnaan sare iyo dhalaalka jelatin-ka sameeya derbiga kaabsulka.
Sababta uu jelatin caafimaadku u leeyahay taariikh dheer ayaa ah in kaabsalkii ugu horreeyay ee jilicsan ee jelatin uu dhashay 1833. Tan iyo markaas, jelatin si weyn ayaa looga isticmaalay warshadaha dawooyinka waxayna noqotay qayb aan laga maarmi karin.
| Heerka Tijaabada: Shiinaha Pharmacopoeia Daabacaaddii 2015 | Kaabsul adag |
| Shayada Jirka iyo Kiimikada | |
| 1. Xoogga Jelly (6.67%) | 200-260 ubax |
| 2. Viscosity (6.67% 60℃) | 40-50mps |
| 3 Shabaq | 4-60mesh |
| 4. Qoyaanka | ≤12% |
| 5. Dambas (650℃) | ≤2.0% |
| 6. Daahfurnaan (5%, 40°C) mm | ≥500mm |
| 7. PH (1%) 35℃ | 5.0-6.5 |
| ≤0.5mS/cm |
| Taban |
| 10. Gudbinta 450nm | ≥70% |
| 11. Gudbinta 620nm | ≥90% |
| 12. Arsenic | ≤0.0001% |
| 13. Chrome | ≤2ppm |
| 14. Biraha Culus | ≤30ppm |
| 15. SO2 | ≤30ppm |
| 16. Walax aan milmi karin biyaha | ≤0.1% |
| 17. Wadarta Tirada Bakteeriyada | ≤10 cfu/g |
| 18. Escherichia coli | Taban/25g |
| Salmonella | Taban/25g |
