Rheometric measurements of salted type A gelatins

Gelatin is a versatile material commonly used in analogue modelling because of its complex rheology, which allows simulating a wide range of tectonic processes requiring either elastic (e.g., dyke intrusions models) and viscoelastic behavior (e.g., analog earthquakes models). Salt (NaCl) is generally added to gelatin to improve the scaling of the models by increasing the density of the material. The addition of salt results also in a weakening of the gelatin structure, which in turn can dramatically affect its rheological properties. Here, we provide raw data of rheometric measurements performed to test the rheological properties of type A (pig-skin) 2.5 wt% gelatin at T=10°C as a function of salt concentration and ageing time. Each sample was analyzed using dynamical oscillation tests (i.e., amplitude, frequency and time sweep tests) in shear strain controlled mode. All details about sample preparation procedure, measuring protocol, as well as results and data interpretation can be found in Brizzi et al. (2016). The data are provided as Excel files in *.xlsx format and comma-separated files in *.csv format. Each contains multiple measurements. In the Excel files, each measurement is presented as a table in different spreadsheets. In the comma-separated files, each measurement start with its own data series information, followed by the actual data. All files can be opened using MS Excel or equivalent software. An overview of tested salt concentrations and performed measurements can be found in the Explanation_Brizzi_et_al_2016.pdf file. A full list of the files included is given in List_of_files_Brizzi_et_al_2016.pdf.