834 



DONNAN EQUILIBRIUM AND VISCOSITY 



opalescent and have a tendency to set to a gel. The reader will 

 notice that at that pH viscosity of solutions of albumin chloride 

 behaves like the viscosity of gelatin solutions, inasmuch as the vis- 

 cosity of albumin chloride solutions also rises with time as soon as 



^ 6 



03 

 O 

 U 



to 



> 



2 4 6 8 10 12 14 16 18 20 22 



Time in hours 



Fig. 4. Influence of time on viscosity of solutions of crystalline egg albumin 

 of pH 0.85 at different temperatures. At this pH the albumin chloride solutions 

 have a tendency to set to a jelly and have the same high order of viscosity as 

 the gelatin solutions. 



the solution acquires the property of setting to a gel, and that the 

 order of magnitude of the viscosity of albumin chloride solutions 

 capable of setting to a gel no longer differs from that of gelatin so- 

 lution. The only difference is that of the influence of temperature 

 on the viscosity which is the reverse in the case of the two proteins. 



