CONTENTS xi 



CHAPTER X 



PAGE 



OSMOTIC PRESSURE . . 169 



1. Theoretical Statements 169 



2. The Calculated Curves for the Influence of pH and Valency . 172 



3. The Influence of the Addition of Salts 179 



4. The Influence of the Concentration of a Protein Solution upon 



the Osmotic Pressure 184 



CHAPTER XI 

 SWELLING 189 



CHAPTER XII 



VISCOSITY 195 



CHAPTER XIII 



A RECIPROCAL RELATION BETWEEN THE OSMOTIC PRESSURE AND THE 



VISCOSITY OF GELATIN SOLUTIONS 232 



CHAPTER XIV 



THE STABILITY OF PROTEIN SOLUTIONS 243 



A. The Stability of Aqueous and Alcoholic Solutions of Gelatin . 243 



CHAPTER XV 



THE STABILITY OF PROTEIN SOLUTIONS (CONTINUED) 266 



B. The Stability of Solutions of Casein in Water 266 



CHAPTER XVI 



COLLOIDAL SUBSTANCES, COLLOIDAL STATE, AND COLLOIDAL BEHA- 

 VIOR . .... 275 



INDEX. 287 



