Glutin
Historical document, translated for reference. It reflects medical knowledge of the 1920s–30s and is not medical advice.
Summary
Glutin is an animal glue formed from collagen in connective tissue, bones, and cartilage when boiled with water. It dissolves in warm water to form a viscous colloidal solution and can be precipitated by alcohol and various acids, but lacks certain essential amino acids needed as a complete protein.
Encyclopedia entry (1928–1936)
Glutin, animal glue. Formed from collagen of connective tissue, bones, and cartilage when boiled with water. In this process, the collagen hydrates and loses ammonia. This occurs especially easily with a weakly acidic reaction. The gelatin available for sale represents not quite pure G. In warm water, G. dissolves, forming a viscous colloidal solution (glue). With a G. content of more than 0.5-1%, the solution solidifies in a jelly when cooled. G. is precipitated from solutions by alcohol, picric, phosphotungstic, and tannic acids, as well as when saturated with ammonium sulfate. When consumed, G. is digested in the intestines and well absorbed, but due to the absence of certain amino acids necessary for the organism (tyrosine, tryptophan, cystine) it cannot serve as a complete food protein. See also- Glue-forming substances, fibers.
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“Glutin.” Soviet Medical Encyclopedia. English translation of Bolshaya Meditsinskaya Entsiklopediya, 1st ed. (Moscow, 1928–1936), ed. N. A. Semashko. https://sovietmedicalencyclopedia.pages.dev/article/glutin/