P SALTS OF ALBUMIN AND ACIDS 65 



They accordingly embrace the two change points c and d of 

 acid albumin referred to in the preceding chapter. 



Table 22. 

 Albumin (i per cent.). 



Glutin gives similar results to those obtained in viscosity 

 measurements on albumin, and is -particularly useful in deter- 

 mining the effect of temperature on viscosity. With a falling 

 temperature a disproportionate increase in viscosity takes 

 place in the region of the maximum value, whereas the concen- 

 tration of acid which gives the maximum viscosity is practi- 

 cally independent of temperature for a given content of glutin. 

 As might be expected from the electrometric results, the maxi- 

 mum viscosity moves in the direction of greater acidity when 

 the concentration of glutin is raised. All these relations can 

 be seen from the results of Pauli and 0. Falek * given in 

 Table 23. 



Table 23. 



* Biochem. Zeitsch., 1912, 47, 269. 



