  The work gives the estimation of the heat capacity jump at melting in water
of collagen fibers of rat tail tendons. The measurements were carried out by an
original calorimetric system designed by the authors, which in contrast to
modern differential scanning calorimeters making the measurements under not
equilibrium conditions due to the continuous heating of samples during the
scanning, allows make the measurements both in scanning regime and also in
pulsed regime under equilibrium conditions . The measurements carried out far
from the phase transition in the pulsed regime allowed to determine exactly
under equilibrium conditions the heat capacity before and after transition. As
a result, the exact value of heat capacity jump under the equilibrium
conditions was determined at melting.
