370 Proceedings of Royal Society of Edinburgh. [sess. 
Although we feel that it would he quite out of place to attempt 
general conclusions, yet we believe one or two inferences may be 
drawn from the facts that we have gleaned. 
Some of the facts we have already obtained are sufficiently 
striking to justify us in thinking that a more extended investigation, 
made on similar lines, may throw some light on the mutual relation- 
ship existing between the albuminous and saline molecules when in 
solution together. We are aware of the extreme difficulty of the 
subject, since so little is known as yet regarding simpler problems, 
such as the mutual relationships that exist between simple mixtures 
of inorganic salts. 
The Action of various Salts on the Coagulation Point of Egg Albumen. 
Yarenne (Reference 8) finds that many salts by their addition 
elevate the temperature of coagulation, such are, common salt and 
sulphate of magnesium; others, such as sulphate of copper and 
chloride of barium, lower it; while a third series, such as sulphate of 
sodium and chlorate of potassium, have no effect. 
Table I. showing the Action of various Salts on the Coagulation 
Point of Egg Albumen. 
Salt added. 
Proportion. 
Opalescence. 
Coagulation. 
Per cent. 
°C. 
°C. 
Original solution of Albumen, . 
61 
65 
Lithium chloride, 
10 
65 
70 
Sodium chloride, 
10 
64 
66-5 
Potassium fluoride, 
10 
66 
71 
Potassium chloride, . 
10 
63 
68 
Potassium bromide, . 
10 
67 
7775 
Potassium iodide, 
10 
67 
75 
Ammonium chloride, 
10 
64-5 
70 
Ammonium nitrate, . 
10 
71 
73*5 
Ammonium sulphate, 
10 
67 
74 
Magnesium chloride, . 
10 
69 
75-5 
Magnesium nitrate, . 
10 
68 
70-5 
Magnesium sulphate, . 
10 
65 
70 
Potassium nitrate, 
10 
68 
76*25 
Potassium sulphate, . 
10 
65 
68-5 
Bechamp (Reference 5,p. 29) finds, on the other hand, that sulphate 
of magnesium, alum, and the salts of sodium and potassium lower the 
coagulation point. He came to this conclusion after working with 
