THE STABILITY OF PROTEIN SOLUTIONS 



259 



limits of the accuracy of these experiments, which is not very 

 great. 



TABLE XLVIII. FLOCCULATING CONCENTRATION OF DIFFERENT SALTS 



AND ACIDS IN AN ALCOHOL-WATER MIXTURE OF GELATIN CHLORIDE 



It was almost impossible to cause flocculation with acetic acid, 

 oxalic acid, or tartaric acid. This suggests that secondary 

 valency forces may play some role. 



These experiments then show that the relative efficiency of 

 Na 2 SO4 and NaCl for the flocculation of gelatin chloride in 

 alcohol-water solution is apparently of about the same order 

 of magnitude as their relative efficiency for the depression of the 

 osmotic pressure of gelatin solutions. 



