A N:o 23) Inllucncc of clectrolytes on diffusion. 9 



The coefficients of diffusion are iiidicated on the left 

 and refer to both figures as ordinates. In Fig. I the sugar 

 concentrations are used as abscissae. The lines 2-n KCl .... 

 H2O . . . 2-n LiCl thus indicate the diffusion coefficienfs 

 dependence on the sugar concentration in the solvents 

 mentioned. They form the usual curves of diffusion. The 

 dotted line in the middle refers to pure water, the line 2-n 

 KCl expresses the course of diffusion when 2-n KCl is used 

 as a solvent, and so forth. 



In Fig. II, again, the concentrations of the solvent, i. e. 

 the electrolyte concentrations, are abscissae and each of 

 the lines there shows in what degree the diffusibility of a 

 certain sugar concentration, for instance 0,25-77 cane sugar^ 

 depends on the salt concentration of the solvent. The dotted 

 lines refer to the KCl solutions the lines drawn out, again, 

 to LiCl. The sugar concentration of the latter solutions is 

 put in a parenthesis. Thus, for instance, the line (2-/7) cane 

 sugar indicates the dependence of the diffusibility on the 

 LiCl concentration when the sugar from a 2-77 bottom solution 

 is the body of diffusion. 



For glycerine similar figures are obtained but the lines 

 of diffusion here form curves convex downwards. The 

 diffusion coefficienfs dependence on the concentration wåth 

 regard to glycerine is not linear. 



From the above facts we conclude, that an electrolyte 

 added to water does not change the course of diffusion for 

 the non-electrolyte diffusing therein. The form of the 

 curve of diffusion, i, e. its dependence on the concentration, 

 remains essentially unaltered. For sugar, for instance, the 

 rapidity of diffusion is increased with decreasing sugar 

 concentration in a linear way, independently of whether 

 we have pure water or an electrolyte solution as a solvent. 

 But all KCl lines are above the water line and all LiCl lines 

 under it; by the former salt the diffusion of sugar is accelera- 

 ted, by the låter, again, it is diminished. 



How the acceleration on the one hand, and the diminution 

 on the other, is dependent on the concentration of the 

 respective electrolytes appears from Fig. II. 



