722 



ELECTRIFICATION AND DIFFUSION OF WATER 



Fig. 1 gives the curves for the rate of fall in the pressure head of 

 water in the glass tube when the beaker contains distilled water or 

 different molecular concentrations of cane sugar. The curves show 

 that the accelerating influence of a m/64 solution of cane sugar 

 on the rate of outflow of water is still very shght under the conditions 

 of these experiments but that the influence of the sugar solution 

 increases with a further increase in its concentration. These curves 

 may serve as standards of comparison for the curves obtained with 



5 10 15 20 25 30 35 40 45 50 55 60 65 70 75 eo 85 90 95 100 



Time in rminu-tes 

 Fig. 1. Curves of fall of level of water diffusing against distilled water and 

 cane sugar solutions of various concentrations. 



electrolytes. The influence of solutions of lower concentration of 

 cane sugar than m/64 is not noticeable by this method. 



When we replace the sugar solutions in the beaker with solutions 

 of electrolytes of approximately the same osmotic pressure we notice 

 considerable variations in the rate of outflow of water (or rather the 

 fall of the pressure head in the glass tube) with the nature of the 

 electrolyte, and these variations find their expression — as far as the 

 writer's present observations go — in the two rules mentioned above. 



