Osmotic Equilibration. 249 



Saiine Aperients. 



Magnesium sulphate solution. — (15 grins, in 100 c.c). 



1.136 

 Balanced saline aperient. — The stronger one as recom- 

 mended by Professor W, A. Osborne in a paper in the Inter- 

 colonial Medical Journal of Australasia. July 20, 1909. 



(1) - - 0.864 



(2) - - 0.862 

 (.3) - - 0.861 



Saliva produced from sucl'ing confectionery. — Barley-sugar 

 stick (about 12 grms.) sucked for fifteen minutes led to produc- 

 tion of 72 c.c. saliva. 



(1) - - 1.008 



(2) - - 1.006 



Saliva from about 30 grms. boiled cane sugar, sweetmeat, 

 100 c.c. 



(1) - - 1.488 



(2) - - 1.484 



Tlie Beckmann freezing point method was employed through- 

 out. 



A mixture of ice and salt water was used to produce the 

 requisite cold, but care was taken to prevent excessive super- 

 cooling. 



In none of the recorded readings was the degree of sujDcr- 

 cooling more than about 1.5^0. 



Crystallisation was started by inoculation with a fragment of 

 frozen distilled water. 



Tbe stirring was carried out by a simple clock-work 

 mechanism. 



In the case of soups the '' salting to taste "' was carried out 

 by a laboratory attendant, who was not aware of the purpose 

 of the research. 



