Comparative studies of water sorption of hyaline cartilage

Vapor phase, water sorption isotherms were obtained for specimens of bovine, sturgeon and shark cartilage and for membranes composed of collagen and various proportions of cartilage proteoglycan. The data were interpreted in the light of an elementary model for swelling of gels which regards equilibrium swelling a resultant of a balance between contractile forces of an elastic matrix and expansive forces, principally osmotic in nature. Swelling ratios for bovine and sturgeon cartilage compared at the same water vapor pressure are nearly identical, whereas the swelling ratios for shark cartilage are elevated. These high values are due principally to a higher ratio of glycosaminoglycan to collagen but also reflect a higher salt and urea content and possibly also a different type of collagen fibril network.