62 



LIFE: ITS NATURE AND ORIGIN 



cence, and an Application of the Principles Established to Some Structural Phe- 

 nomena of Living Bodies" (p. 15 et seq). 



18 D. L. and C. T. Morris [/. Phys. Chem. (1939), 43, 623] observed that many 

 biological substances show characteristic crystallization forms with cupric chloride. 



19 A revised edition (the Pen T'sao Kang Mu) was published by Li Shih-chen, 

 1552-1578. 



20 "Customs and Manners of the Ancient Egyptians," many editions. 



21 See "Colloids and the Ultramicroscope," Eng. trans, by J. Alexander, p. 43, 

 J. Wiley & Son, New York, 1909. 



22 Phil. Trans. Roy. Soc, 1861. 

 ™phil. Trans. (1857), p. 145. 

 2 *Zeit. phys. Chem. (1904), 48, 385. 



25 See "Colloid Chemistry," by J. Alexander, 4th ed., p. 203, New York, D. Van 

 Nostrand Co., 1937. 



™Zeit. phys. Chem. (1905), 51, 142. 



27 Paper read before a Joint Symposium of the American Chemical Society, New 

 York, April 25th, 1935 (finally published in Journal of the Society of Chemical In- 

 dustry, London, March 13th, 1936.) 



28 See paper on "Recent Advances in Starch Chemistry," by R. M. Hixon and R. E. 

 Rundle, in "Colloid Chemistry," Vol. V., pp. 667-683. Reinhold Publishing Corp., 

 1944. 



29 See her paper on "Plant Cell Membranes" in "Colloid Chemistry," Vol. V, 

 pp. 610-667, Reinhold Publishing Corp., 1944. 



30 The research director of a large food producer, speaking of the use of the elec- 

 tron microscope in improving the taste, texture and appearance of familiar food 

 products, stated: "Food research scientists have known that the 'feel' of a candy bar 

 as it melts in the mouth has a lot to do with the flavor. A rough grainy texture will 

 suggest a poor flavor. All this is related to the size and shape of the tiny particles 

 which are visible for the first time through the electron microscope." (N. Y. 

 Times, Dec. 23rd, 1946.) 



For time out of mind practical cooks, as well as ice-cream makers, had been 

 familiar with the use of such colloids as gelatin, gums, eggs, starch, etc., in keeping 

 their products smooth and pleasant-tasting on the tongue, even though they may 

 have been unaware of the scientific principles underlying what their experience 

 had taught them. 



31 See my papers in Jour. Am. Med. Assn. (1910), Journal of the Society of Chem- 

 ical Industry (1909), and in Kolloid Zeitschrift (1909, 1910). 



32 The subjoined table gives the data for the two kinds of milk, and also for 

 asses' milk. 



33 "The Intestinal Diseases of Infancy and Early Childhood," New York, 1889. 

 3 * See "Some Novel Aspects of Colloidal Protection," by J. Alexander, "Colloid 

 Chemistry," Vol. I, pp. 619-627, Reinhold Pub. Corp., 1926. 

 85 Rec. trav. chim. Pays-Bas, 1900. 

 « 6 J. Alexander, Science, (1922), 56, 323-6. 

 37 Compt. rend. (1903) 137, 129. 



