2-/7 LiCl dimin. the diff. coefficient of glycerine sol. with 18 % 



1-77 » » » » » » » 9 % 



0,25-77 » » » » » » » 2,7 % 



2-77 » » » » » cane sugar » 18% 



1 -77 » » » » » » » 9 % 



0,25-77 » » » » » » » 2 % 



If \ve compare the above tables with each other, we find 

 that the increase or decrease of both the viscosity and the 

 diffusion, caused by the salts, is almost proportional to the 

 salt concentration. The increase of the diffusibility of the 

 sugar and the glycerine, effected by KCl, is however greater 

 than the decrease of the viscosity caused by the said salt. 

 On the other hand, LiCl added, has not so strongly lessened 

 the diffusion of either the sugar or the glycerine as one 

 would feel inclined to assume on account of the enormous 

 increasing influence exerted by the salt upon the inner friction 

 of the Solutions in question. 



It is also a matter of course that the above percentages 

 will not be alike, for the both phenomena viscosity and 

 diffusion, are not so directly comparable that the one could 

 be immediatly derived from the other. Nor are the degrees 

 of concentration, here mentioned, quite identical with 

 regard to the both phenomena; for at the diffusion the con- 

 centration of the bottom layer has been taken into account, 

 which of course is greater than the degree of concentration 

 that would be obtained if the quantity of the diffusing sub- 

 stance were referred to the whole diffusing pillar. 



If two substances are contained in the same watersolution 

 they are, besides, able to influence each other's capacity of 

 hvdratation a fact that, in its turn, causes a change of the 



