Timothy Winey
Thursday, April 25, 2024
Gelatin strips were heated with tap water and blue food coloring until thoroughly dissolved. The mother sample was then divided equally into two jars, with one jar exposed to a Torsion Field for 10 minutes. Both jars were then chilled in a refrigerator until forming a firm gel.
Both jars were then removed, and an equal volume of strong saline solution was poured into each. Both jars were then photographed over 20 minutes showing a strong divergence. The experimental sample (left) mixed more readily as can clearly be seen by the more rapid color change along with the dropping of the gelatin’s level.
Pouring saline solution over solidified gelatin primarily revolves around the principles of osmosis and equilibrium. Gelatin is a network of long protein chains that form a matrix capable of trapping water molecules. When you pour a saline solution (which is essentially water with dissolved salts like sodium chloride) over solidified gelatin, several chemical processes occur:
Osmosis: Osmosis is the movement of solvent molecules (in this case, water) through a semi-permeable membrane (the gelatin matrix) from a region of lower solute concentration to a region of higher solute concentration. The saline solution has a higher concentration of solutes compared to the water trapped in the gelatin. As a result, water molecules from the gelatin matrix move towards the saline solution, attempting to equalize the concentration of solutes on both sides of the membrane.
Ion Exchange: Saline solution contains ions, such as sodium (Na⁺) and chloride (Cl⁻). These ions can interact with the functional groups present on the gelatin molecules. Gelatin contains many polar functional groups, including amide (NH₂) and carboxyl (COOH) groups, which can interact with ions through electrostatic forces. The ions in the saline solution can disrupt some of the hydrogen bonds between water molecules and gelatin molecules, competing for these interactions.
Equilibrium: As the saline solution interacts with the gelatin, an equilibrium is eventually reached where the rate of water absorption and dissolution of gelatin (if any) equals the rate of water loss due to diffusion and dissolution of salts into the gelatin. At this point, the gelatin may have absorbed some of the saline solution, resulting in changes in its texture and properties.
Overall, the saline solution competes with water molecules for interactions with the gelatin matrix, leading to changes in hydration and potentially altering the structure of the gelatin.
Had Torsion Field exposure not altered the gelation process of the gelatin’s proteins, we would expect an equal reaction rate in both samples. Clearly, the reaction in the experimental sample ran further and faster, indicating lowered entropy, and by extension, a less stochastic process.