9 2 COLLOID CHEMISTRY OF THE PROTEINS 



Table 40. 

 Experiments on Viscosity at 25. 



of hydrochloric acid. Simple amino-acids, such as glycocoll 

 and alanin, give, with addition of acid, an increase in viscosity 

 which can only just be recognised in o-i N solution. These 

 results show that the linkage of amino-acids in albumin and the 

 formation of albumin ions of high valency with acids has an 

 extraordinarily important effect on the degree of hydra tion. 



Hydration is known to decrease with rise in temperature, and 

 this also appears to hold for the ions of the proteins. Pauli 

 and O. Falek * found that the maximum viscosity of glutin 

 chloride increased out of all proportion when the temperature 

 was decreased. They found this by measurements on a 0-3 per 

 cent, glutin which was treated with increasing quantities of 

 hydrochloric acid within a temperature range of 30 40, 

 whereby effects due to gelatinisation were excluded. 



Biochem. Zeitsch., 1912, 47, 276. 



