364 
Proceedings of Royal Society of Edinburgh. 
The Effect of Dilution on the Coagulation Point of Egg Albumen. 
Egg albumen was prepared by cutting up the glairy white of an 
egg and squeezing it through a linen cloth. When this was diluted 
with water, the dilute solutions were carefully filtered. The egg 
albumen was always alkaline in reaction, but we decided not to 
neutralise it. 
In the first experiments the opalescence of the heated solution 
alone was observed. 
(1) Undiluted egg-white became opalescent at 58° C. 
(2) Egg-white, diluted with one volume of water, became opal- 
escent at 58°*75 C. 
(3) Egg-white, diluted with two volumes of water, became opal- 
escent at 59° *75 C. 
(4) Egg-white, diluted with three volumes of water, became 
opalescent at 60° -5 C. 
(5) Egg-white, diluted with four volumes of water, became 
opalescent at 61 0, 75 C. 
In the second experiment the appearance of flocculi was noted as 
well as the opalescence. 
Opalescence appeared in the undiluted egg-white at 59° C., but 
did not appear so soon in the diluted portions, occurring about 1° G. 
higher for each dilution. 
(1) The undiluted albumen coagulated with the formation of 
flocculi at 64° C. 
(2) With one volume of water flocculi formed at 65°*5 C. 
(3) With two volumes of water flocculi formed at 69° C. 
(4) With three volumes of water a few flocculi formed at 80° C., 
the albumen never completely separating out. 
(5) Greater dilutions showed opalescence, but flocculi did not 
appear. 
The Effect of Dilution on the Coagulation Point of Serum Albumen. 
Serum albumen is said by Hoppe-Seyler (iii. p. 232) to become 
opalescent at 60° C., and to coagulate at 72°*C. to 73° C., and Schafer 
places it at 70° C. (4, p. 181). 
Serum albumen was prepared in the following way : — The serum 
from bullock’s blood was saturated by the hand with magnesium 
