JACQTJES LOEB 



833 



When, however, the pH of a 3 per cent solution of crystalline egg 

 albumin falls to 0,85 or below, the solution can set to a gel and in that 

 case its viscosity rises to the same order of magnitude as the viscosity 

 of gelatin solutions except that an increase in temperature has the 

 opposite effect as in the case of gelatin solutions. This is illustrated 

 by Figs. 3 and 4. Both figures show the influence of time on the 



9.0 



8.0 



C 7.0 



(0 



5QD 



6.0 



t 5.0 



O 

 u 



4.0 



3.0 



2.0 



5 10 15 20 £5 30 35 40 45 50 55 60 



Time in minutes 



Fig. 3. Influence of time on viscosity of isoelectric gelatin solutions at different 

 temperatures. \ 



viscosity ratio of solutions of gelatin or albumin to that of pure water. 

 Fig, 3 shows that the viscosity of a 2 per cent solution of isoelectric 

 gelatin rises rapidly at 15°C., more slowly at 25°C., and quite slowly 

 at 35°C. 



Fig. 4 gives the influence of time on the viscosity of 3 per cent 

 solutions of albumin chloride at pH 0.85 where the solutions are 



