Thursday 9 March 2017

Casein Formaldehyde

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Casein is a mixture of related phosphoproteins occurring in milk and cheese. It is present as 2.8 grams per 100ml. in cow milk, 2.5 goat, 0.4 human. It contains mainly alpha-Casein (45-55%) molecular weight 23000, beta-Casein (25-35%) MW 24000, and kappa-Casein (8-15%) MW 19000. These huge molecules can be cross-linked using formaldehyde. This diagram illustrates the cross-linking of tiny portions of two casein protein molecules, resulting in casein formaldehyde plastic -


The plastic was developed by the work of three chemists, the Germans Wilhem B. Krische and Adolf Spitteler (trying to develop a whiteboard), and Frenchman Alfred Trillat, who discovered (in 1893) that formaldehyde prevented casein from softening in water. The plastic was marketed as Galalith on the continent and Erinoid in Britain.

Galalith button, RAAF pre 1953
adapted from here

Galalith is discussed in the following 1903 New York Times article -




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"Hodges emitted a scream the like of which
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Victorian Science with a Smile

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An ampullary bundle with afferent nerve
Julius Lab, UCSF

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