A N:o 23) 



Influence of electrolytes on diffusion. 



The coefficients of diffusion for sugar and glycerine in 

 pure water are the following at a temperature of 20° C. ^) 



2-n 



Cane sugar 0,275 



Glycerine 0,645 



1-/7 0,5-77 



0,325 0,355 



0,658 0,676 



0,25-/1 0,1-n 



0,369 0,380 



0,705 0,720 



If these figures be compared with tlie ones stated in the 

 above tables, it is found that both the sugar and the glyce- 

 rine in all cases, independently of their concentration, have 

 diffused more rapidly in potassium chloride solutions than 

 in pure water. The lithium chloride, again, has had a contrary 

 influence upon the diffusion in question. When the water 

 has contained the latter salt, the diffusibility of each non- 

 electrolyte has been highly reduced. 



The results just pointed out will be more easily overlooked 

 if we regard the lines in the following figures, which refer 

 to the diffusion of the sugar in water and in the different 

 salt solutions. 



') Zeitschr. f. phys. Chemie LXX, 401. 1909. Meddel. fr. K. Vet. akad. 

 Nobelinstitut 2 N:o 23, 28, 1912. 



