100 



A. I. RINGER 



TABLE II 

 RELATIVE INFLUENCE OF ANIONS AND CATIONS ON THE PRECIPITATION OF PROTEINS 



From this it is evident that both tne cation and the anions exert their 

 influence on the precipitation of the proteins, and that the relative order 

 of their efficiency is : 



For Cations Mg<NH,<K<NA<L; 



For Anions CLO 3 <NO 3 <Bicarbonate<Tartrate<Citrate< 

 Acetate <PO 4 <SO 4 



Coagulation and Denaturalization of Proteins 



Because of the colloidal nature of the proteins, they are very susceptible 

 to even slight changes. Solutions of albumin will fall out of solution 

 merely on standing. A good many proteins will become coagulated even 

 on small rise in temperature, while most proteins coagulate on boiling. 

 This reaction in most instances is irreversible, i. e., the proteins become 

 denaturalized and cannot -be brought back into solution again. 



Colloids that carry an opposite electrical charge may also coagulate 

 the proteins. 



The Salt Formation of Proteins 



Until recently the question of salt formation of proteins was one of 

 the most puzzling questions in biological chemistry. The proteins did 



