THE STABILITY OF PROTEIN SOLUTIONS 265 



temperature. While the precipitation of solutions of sodium 

 alburninate and of isoelectric albumin requires enormous con- 

 centrations of salts, the precipitation of solutions of albumin 

 chloride of pH 2.0 or below is brought about by salt solutions of 

 much lower concentrations (e.g., M/2 NaCl, M/4 MgCl 2 , etc.). 

 This is, perhaps, connected with the fact that solutions of albumin 

 chloride become opalescent at high hydrogen ion concentrations, 

 and, therefore, assume more the character of suspensions. 



The precipitation of albumin chloride by salts, from solutions 

 in much alcohol and little water, gives results similar to those 

 reported for the precipitation of gelatin chloride from solutions 

 in much alcohol and little water. The inhibiting action of the 

 divalent and trivalent cations was also observed in the case of 

 the precipitation of albumin chloride from alcoholic solutions. 

 The precipitation of Na alburninate by salts, from solutions in 

 much alcohol and little water, gives results similar to those 

 reported for the precipitation of Na gelatinate from solutions in 

 much alcohol and little water. The alcoholic albumin solutions 

 used were slightly opalescent, or in other words, they were no 

 longer solutions but primarily suspensions of micellae. 



