32 



SOAPS AND PROTEINS 



tralization of the necessary molar equivalents of acid with stand- 

 ard aqueous sodium hydroxid and desiccated over sulphuric acid 

 at 37 C. The remaining soaps were similarly prepared but dried 



at 90 C., in a dry air oven, to constant weight, as determined by 

 heating a test fraction to 110 C. 



The gelation capacity per gram of the sodium soaps of nine 

 different fatty acids of the acetic series in nine different mona- 



Brand chemicals. The fact that the fatty acids had different sources explains 

 some of the slight variations in the numerical values obtained in different 

 series of experiments. It should be noted, however, that the relative values 

 obtained were always gotten by using a single specimen. 



