Abstract
The dynamic mechanical properties of purified collagen from bovine tendon were studied using a torsion pendulum in the temperature range of 120°-360°K at 0.3-1 cps. In the temperature range studied, two loss peaks were observed: a β-peak at about 200°K, and an α-peak approximately five times larger at about 280°K. The temperature of the α-transition is shown to be dependent on water content, decreasing with increasing amount of water and shifting to lower temperatures. Broad-line proton magnetic resonance results were also obtained on similar samples. A narrow nuclear magnetic resonance (NMR) line appears at about 250°C. The effects of shrinkage to form gelatin and of cross-linking on the relaxation behavior of collagen were also studied. The motions taking place in collagen over the 120°-360°K range are discussed.
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Selected References
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