440 Effect of Electrolytes. II 
Thus Pauli‘ found that anions were most effective in counteracting the 
effects of acids on the coagulation temperature of egg white. Pauli and 
Handovsky® reported that anions were about equally effective in decreas- 
ing the viscosity of alkaline albumin, while the bivalent cations were 
more effective than the monovalent cations. Pauli® concluded that acids 
and alkalies ionize proteins and that neutral salts prevented this ioniza- 
tion. Hopkins and Savory’ investigated the action of salts on the Bence- 
Jones protein from pathological urine. The protein coagulates at 55°C. 
but dissolves again at 100°C. in the presence of salts. The following re- 
lations obtained for this effect of the salts: CaCl, >Na,SO, in acid solu- 
tion, NazSO, >CaCl, in alkaline solution, and Na,SO, = CaCl, in neutral 
solution. Chick and Martin’ added neutral salts to acid and alkaline gela- 
tin and found a lowering of the H and OH concentration respectively by 
measurements with a concentration cell. In acid albumin the polyvalent 
anions were most effective in this respect; in alkaline albumin, the poly- 
valent cations. Fischer? measured the swelling of gelatin in the pres- 
ence of acid-salt mixtures and found that the effectiveness of the anions 
in hindefing swelling by HCl increased in the order of the lyotropic series, 
while the effectiveness of the cations increased with the valence. NaCl 
was found to antagonize both acids and alkalies. The most important 
step in reaching an understanding of the antagonism between salts and 
acids was made by Procter!® who investigated the HCl-NaCl-gelatin 
equilibrium in order to throw light on the strong dehydrating action of 
NaCl when used by tanners on the acid tissues of hides. 
In the baking industry it is commonly understood that a flour with a 
high percentage of ash gives a stronger gluten in baking than one with a 
low percentage. This is attributed to the action of the salts of the flour 
in antagonizing the weakening effect on the gluten of the acids of fer- 
mentation. Hard water is also known to give a stronger gluten for the 
same reason. Salt is often added to overfermented dough to ‘‘neutralize’’ 
its acid. This fact has been established by Wood and Hardy.}! 
Other instances of antagonism between acids and salts will be given 
in a later paper on the precipitation of proteins in mixtures of electrolytes. 
From the writer’s experiments the following conclusions can be 
drawn concerning the antagonistic effect of salts on acids and 
alkalies in gelatin. 
4 Pauli, W., Beitr. chem. Physiol. u. Path., 1907, x, 53. 
5 Pauli, W., and Handovsky, H., Biochem. Z., 1910, xxiv, 239. 
6 Pauli, Z. Chem. wu. Ind. Kolloide, 1910, vii, 241. 
7 Hopkins, F. G., and Savory, H., J. Physiol., 1911, xlii, 189. 
® Chick, H., and Martin, C. J., Kolloidchem. Bethefte, 1913, v, 49. 
® Fischer, M. H., Kolloid-Z., 1915, xvii, 1. 
10 Procter, H. R., J. Chem. Soce., 1914, cv, 3138: Procter; Hy Raaana 
Wilson, J. A., ibid., 1916, cix, 307. ; 
11 Wood, T. B., and Hardy, W. B., Proc. Roy. Soc., Series B, 1905, 
Ixxxi, 38. 
