Sugar and or Glycerin

Hi

I have been looking through several recipies on carbon, they usually
contain etither Sugar and/or Glycerin. From rather small ammounts up to
same concentration as the gelatin.

I understand the main point with both is to keep the dry gelatin from
cracking up or avoid brittleness. And different recipies often comes
from different kinds of gelatin.

What is the practical difference, if any, between the use of these these
two ?

Halvor
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Received on Mon Dec 13 03:01:30 2004