Studies from the Rockefeller Institute for Medical Research Volume 6

Studies from the Rockefeller Institute for Medical Research Volume 6

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This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1907 edition. Excerpt: ...responsible for the drop. The depressing effect of the anion seems to increase almost in proportion to the square of its valency, as the Hardy-Whetham rule demands. We have selected viscosity experiments, but experiments on osmotic pressure and on swelling lead to the same formulation of the difference in the effect of acids and salts. What has been shown for the effect of acids on the physical properties of proteins can also be shown for the influence of alkalies. Thus the addition of KOH to Na gelatinate of pH 12.0 depressed the Fig. 6. The relative depressing effect of equal molecular concentrations of NaCl, Na2S04, and Na4Fe(CN), i on the specific viscosity of a gelatin chloride solution of pH 3.0 is approximately as 1:4:16. viscosity in the same way as the addition of KCl (Fig. 7); while the addition of KOH to Na gelatinate of pH 4.8 to 8.0 increases the viscosity and the addition of KCl to Na gelatinate always depresses the viscosity. The depressing effect of salts on metal gelatinate is due to the cation of the electrolyte added, that of bivalent cations being greater than that of monovalent cations, while the valency of the anion has no effect. L2 LI LO 1 1 1 1 1 1 1 1 1 1 1 1 Concentmtion Fig. 7. The depressing effect of KOH and KCl on Na gelatinate of pH 12.0 is practically the same. The addition of neutral salt to isoelectric gelatin leaves the viscosity and osmotic pressure of the solution practically unchanged. The cause of this difference in the action of acids, alkalies, and salts is easy to understand on the basis of the purely chemical theory of the behavior of proteins. When we add acid to isoelectric gelatin we transform part of the latter into gelatin-acid salt and the proportion of gelatin-acid salt formed...show more

Product details

  • Paperback | 182 pages
  • 189 x 246 x 10mm | 336g
  • Rarebooksclub.com
  • United States
  • English
  • black & white illustrations
  • 1236878736
  • 9781236878731