372 Proceedings of Royal Society of Edinburgh, [sess. 
(c) Egg albumen, containing 25 per cent, of magnesium sulphate, 
became opalescent at 65° C., and coagulated at 67° C. 
(d) Egg albumen, containing 12*5 per cent, of magnesium sulphate, 
became opalescent at 63° *25 C., and coagulated at 65° C. 
(c) Egg albumen, containing 6*25 per cent, of magnesium sulphate, 
became opalescent at 63° C., and coagulated at 65° C. 
The action of this salt seems a very curious one, for while 
in large quantity it raises the coagulation point very considerably, 
small quantities seem to lower it slightly, and no doubt Bechamp 
Vitellin. 
Serum alb. 
Egg alb. 
Serum glob. 
Fig. 2.— Showing the Effect of different Strengths of Magnesium Sulphate on 
the Coagulation Points of certain Albumens. 
is correct when he states that the dilute uncoagulable albumen can 
readily be coagulated after the addition of the salt. He is hardly, 
