TRANSACTIONS 



OF THE 



Jloba gcotian Institute of denct 



SESSION OF 1911-1912 



ON THE BEHAVIOUR OF IRON SALTS, IN THE PRESENCE OF 

 ALBUMENS AND OTHER ORGANIC SUBSTANCES, TOWARDS 

 CERTAIN KEAGENTS. BY HENRY JERMAIN MAUDE CREIGH- 

 TON, M. A., M. Sc., DR. Sc., Lecturer on Physical Chemis- 

 try, Dalhousie University, Halifax, N. S.* 



I. INTRODUCTION. 



In the course of another investigation, it was observed by 

 the writer that, under certain conditions, solutions of soluble 

 Prussian blue were decolorized by white of egg. As the 

 writer was unable to obtain any satisfactory information regard- 

 ing this behaviour, the present investigation was carried out 

 with a view of throwing new light on the associations of iron 

 with native and derived proteins. 



The prevention of many reactions by the presence of certain 

 organic substances is well known. For example, the precipita- 

 tion of ferric and aluminium hydroxides is prevented by the 

 presence of small quantities of non-volatile organic acids, nota- 

 bly tartaric acid 1 , of sugar, of glycerine, and of other organic 

 substances. The cause of this is to be found in the. formation 



* Contributions from the Science Laboratories of Dalhousie University 

 [Chemistry]. 



1. Staedeler and Krause : Jahresb., 746, (1854). 



PROC. & TRANS. N. S. INST. Sci., VOL. XIII. TRANS. 5. 



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