64 IONISATION 



produced from increased dissociation of the salt. The significance 

 of this will be seen later. 



At present the point under consideration is the mechanism for 

 converting the potential energy of the food-stuffs into the kinetic 

 energy exhibited by protoplasm. Enough has been said to 

 indicate 



(1) That slight alterations in hydrogen ion concentration may 

 produce large alterations in surface tension (Chap. VI.). 



(2) That slight alterations in hydrogen ion concentration may 

 produce large alterations in the degree of dissociation of salts. 



(3) That the degree of dissociation of salts, acids and bases 

 governs the value of surface tension 'and osmotic pressure. The 

 next chapter deals with the inactivation of these factors. 



