The Colloidal Swelling of Wheat Gluten. 11 
H2O A' 500 A" 200 -V 100 A' 50 A'/25 A' 10 
Fig. 4. — The lactic acid series (A) of Table 1. Beaker 1 contains distilled 
water. Beakers 2 to 7 contain lactic acid in concentrations from 0.002 N 
to 0.1 N as shown in Table 1. The difference in size of the disks in distilled 
water and in the different concentrations of acid is plainly evident. 
Figure 5 shows a 0.01 N lactic acid series, to which have been 
added varying concentrations of K.2HPO4 as in Table 5. Beaker 1 
contains 0.01 N lactic acid. Beakers 2 to 7 contain 0.01 lactic 
acid with K2HPO4 varying in concentration from 0.001 M to 
0.4 M. The increasing antagonistic effect of the salt with in- 
creasing concentration is very apparent. 
Acid M 1000 M 500 M 200 M 100 M 60 M; 25 
Fig. 5. — N/100 lactic acid with increasing K2HPO4 solution. 
