VISCOSITY 231 



We therefore arrive at the conclusion that where the hydrogen 

 ion concentration, the valency of ions, and the concentration of 

 salts influence the viscosity of protein solutions in a similar way 

 to that in which they influence the osmotic pressure, this influence 

 on viscosity is in reality an influence of electrolytes on the swelling 

 of solid submicroscopic protein particles contained in the solution. 



