None
The writer hopes that the methods, experimental results, and theoretical conclusions described in this book may be found of use not only in the study of the colloidal behavior of other substances than proteins but also in physiology. Life phenomena cannot be dissociated from colloidal behavior, and the idea of an organism or of living matter consisting exclusively or chiefly of crystalloidal material or material with purely crystalloidal behavior is inconceivable. Organisms have been defined as chemical machines consisting essentially of colloidal material capable of growing and automatically reproducing themselves.^ If this be true, advance in physiology will be chiefly a hit or miss game until science is in possession of a mathematical theory of the colloidal behavior of the substances of which living matter is composed. If Donnan's theory of membrane equilibria furnishes the mathematical and quantitative basis for a theory of colloidal behavior of the proteins, as the writer believes it does, it may be predicted that this theory will become one of the foundations on which modern physiology will have to rest. 1 LoEB. J., "The Dynamics of Living Matter/' New York, 1906. INDEX B Adsorption formula, 3 theory, 10-13, 119, 157 ** Adsorption compounds," 88 Aggregation hypothesis, 15-17, 113, 119, 241 Alanine, 197 Albumin, crystalline egg, combina- tion curves of, 46, 47 conductivity of, 118 crystalloidal and colloidal be- havior of, 278, 282 heat coagulation of, 252 influence of concentration of, on osmotic pressure, 187, 188 osmotic pressure of, 43-45 P.D. of, 145-148 precipitation of, 244, 252, 265 preparation of, 43-45 stoichiometrical behavior of, 40, 44-49, 60, 61 titration curves of, 44, 60 viscosity of, 198-202 Alcoholic solutions of gelatin, 279 micellae of gelatin in alcoholic and aqueous solutions, 280 precipitation, 251-255, 258-261, 263-264 prevention of gel formation in, 281 viscosity of, 280 Allmand, A. J., 22 Amino-acids, 197 Aniline, 8 Anomalous osmosis, 158, 164 Arrhenius, S., 196, 201, 203, 204, 212, 227, 230 Ash-free gelatin, 35, 36 Baker, J. C, 52, 53, 222 Bancroft, W. D., 12, 110 Beutner, R., 166-168 Blood albumin, 13, 115 Bom, M., 19, 118, 197 Brakeley, Miss, 197 Bredig, 11 Bugarszky, S., 4, 32, 41 Burton, E. F., 11, 275, 276, 277 Cane sugar, influence of, on vis- cosity, 109 Casein, crystalloidal. and colloidal behavior of, 284 isoelectric point of, 9 osmotic pressure of, 72, 236 precipitation of, 266-274 preparation of, 52, 53 solubility of, 71, 86, 193, 222, 251, 266-272 stability of, 266 stoichiometrical behavior of, 54, 55 swelUng of, 222-229, 267-272 titration curves of, 54, 61 viscosity of, 86, 87, 221-230 Cells and tissues, P.D. of, 166-168 Chlorine ion potentials, 135-137 Clark, W. M., 4, 43 Coagulation, heat, of egg albumin, 252 Collodion membranes, preparation of, 67 Colloidal behavior and living matter, 285 causes of, 277, 278 287 288 INDEX Colloidal behavior, characteristics of, 1, 112, 276, 277 solution, 2, 3, 8 state, 2, 275-285 substances, 275 Colloids, classification of, 243 and crystalloids, difference between, 1-6, 112, 275 ''hydrophilic," 243 '* hydrophobic," 243 "lyophilic," 243 "lyophobic," 243 Combination curves, albumin and acids, 46, 47 gelatin and acids, 51 Compton electrometer, 120, 121, 154, 155, 159 Conductivity, of albumin solutions, 118 of gelatin solutions, 38, 116, 117 Contraction, muscular. 111 Crystalloidal behavior of proteins, 277, 278 and colloidal behavior of, albu- min, 278, 283 casein, 284 gelatin, 278, 283 D Dakin, H. D., 63, 187, 279 Donnan, F. G., 19, 22, 119, 130 Donnan's membrane equilibrium, 12 ; application of, 127-149 theory of, 19-26, 123-125 E Edema, 111 Egg albumin, see Albumin. Ehrenberg, 25 Einstein, A., 196, 201, 202, 203, 210, 211, 212, 230 Electrical charges of micellae, 9, 12, 160-168 Electrical endosmose, 164, 165 field, migration in, 6 Electrolytes in precipitation proteins, 282 Electrolytic dissociation, 41 Emulsion, 11 Emulsoids, 243 Euler, 198 of Fibrin, swelling of, 106, 107 Field, A. M., 36 Film formation of proteins, 165 Fischer, 76, 77 Flocculation, see Precipitation. Freundlich, H., 3 Friedenthal, H., 4, 9 G Gamer, W. E„ 22 Gel formation and precipitation, difference in, 283 Gelatin, calculation of P.D. of, 124, 125, 130-133 combination curves of, 51 conductivity of, 38, 116, 117 crystalloidal and colloidal be- havior of, 278, 283 curve for observed P.D. of, 122 effects of salts on rate of solution of, 245-251 influence of concentration of, on osmotic pressure, 184-187 on P.D., 145, 146 isoelectric point of, 9 osmotic pressure of, 38, 68-70, 73, 169-188, 233-235, 256-257 of mixtures of liquid and powdered, 236-238 P.D. of, 120-149, 256, 257 precipitation of, critical point of alcohol concentration in, 253-255 INDEX 289 Gelatin, precipitation of, from alco- holic solutions, 251-255, 258-261, 263-264 from aqueous solutions, 244, 245 stability of, 243 stoichiometrical behavior of, 40, 49-52, 55-59, 62 sweUing of, 38, 76-82, 189-194 titration curves of, 50, 59, 62 viscosity of, 38, 82-86, 90-99, 198, 201, 203, 204, 213-221 of mixtures of liquid and powdered, 238-241 Grelatin suspensions, effect of salts on, 157-166 electrical charge of, 152-154 influence of acid and alkali on, 155-157 influence of pH on, 155 stability of, 150-152 viscosity of, 206-212 Glass, 3 Globulins, 7, 8 GlycocoU, 8, 197, 198 Graham, T., 1, 2, 10, 113, 275 H Hardy, W. B., 6, 7, 8, 10, 11, 16, 37, 150, 151, 155, 163, 243, 261, 267, 274 Hardy's rule of precipitation, 144 Hatschek, E., 196, 212 Heat coagulation, 252 Hedestrand, G., 198 Hildebrand, J. H., 43, 48 Hirschf elder, A. D., 106, 111 Hitchcock, D. I., 35 Hober, R., 14, 111 Hofmeister, F., 13, 14, 25, 65, 76 Hofmeister ion series, 13, 25, 65-87, 99-111 in osmotic pressure, 65-76 in swelling, 76-82, 105-107 in viscosity, 82-87, 99-104 Hooke's law, 190 10 Hydration theory, 17-19, 114-119, 130, 197, 230 Hydrogen ion concentration, effect of salts on, 101, 106 influence of, on charge of sus- pended particles, 155 on conductivity, 117, 118 on osmotic pressure, 68-76, 172-179, 234, 237 on P.D., 122, 126-129, 131, 134 on swelling, 76-82, 222, 227 on viscosity, 83-87, 99, 198, .199, 207-209, 213, 216, 225, 226, 234, 240 Hydrogen ion potentials, 135-137 ^'Hydrophilic'' colloids, 243 "Hydrophobic colloids, 243 Isoelectric point, conception of, 6-10 method of determining of, 37-39 of casein, 9 of gelatin, 9 of oxyhemoglobin, 9 of proteins, 6 of serum albumin, 9 of serum globulin, 9 K Karczag, 275 Kohlrausch, 19, 114, 118 Kossel, W., 33, 41 Krafft, 275 Krttger, K., 62 Langmuir, I., 3, 33, 41, 250 Laqueur, E., 17, 89 Lewis, G. N., 41 Lewis, W. C. McC., 12 Liebermann^ L., 4, 32, 41 290 INDEX Lillie, R. S., 14, 16, 66, 88, 89, 179 Linder, 11, 16, 163, 261 Loeb, R. F., 193, 195, 243 Lorenz, R., 19, 118, 197 '*Lyophilic" coUoids, 243 "Lyophobic" colloids, 243 M • MacDonald, J. S., 166 Manabe, K., 69, 115 Matula, J., 69, 115 Membrane equilibrium, application of, 127-149 theory of, 19-26, 123-125 Membrane potentials, 120-149 calculation of, 125, 130, 131 explanation of curves of, 127- 132 method of measuring, 120- 122 of solutions of egg albumin, 145-148 action of neutral salts on, 148 of solutions of gelatin, 120- 149 action of neutral salts «n, 139-144, 256, 257 influence of concentration on, 145, 146 influence of pH on, 122, 126-129, 131, 134 influence of sign of charge on, 144 influence of valency on, 132-135 Membranes, preparation of collo- dion, 67 Mica, 3 Micella), 2, 12 as units of colloidal solutions, 284, 285 origin of electrical charges of, 150-168 Michaelis, L., 4, 9, 11, 37, 43, 116 Migration of particles, 6-9, 37, 114 Moore, A. Powis, F., 11 Precipitation, 10-13, 113, 243-274 critical point of alcohol con- centration in, 253-255 effect of valency in, 258-261. 274 of casein, 266-274 of egg albumin, 244, 252, 265 of gelatin, in alcoholic solutions, 251-255, 258-261, 263, 264 in aqueous solutions, 244, 245 Preparation of proteins, 27-36 Procter, H. R., 3, 23, 24, 25, 62, 63, 124, 130, 143, 169, 170, 189, 190-192, 269, 270, 272 Proteins, isoelectric point of, 9, 37- 39 preparation of pure, 27-36 stability of solutions of, 243-274 titration experiments with, 40- 64 Q Quincke, 266 R Reyher, R., 17 Ringer, W. E., 36 Robertson, T. B., 4, 25, 32, 230, 267 S Sackur, O., 17, 32, 89 Schulze, 11, 16, 163, 261 Serum albumin, 9 Smith, C. R., 36 Smoluchowski, M., 196, 204, 205. 212 Solubility, of casein, 71, 86, 193, 222, 251, 266-274 of gelatin, effect of salts on, 245-251 S0rensen, S. P. L., 4, 9, 28, 32, 42, 43, 45, 147, 244, 278 Stability, of protein solutions, 243- 274 of suspensions, 150-152 Stoichiometrical behavior, of albu- min, 40, 44-49, 60, 61 of casein, 54, 55 of gelatin, 40, 49-52, 55-59, 62 Surface tension, 11 Suspensions of gelatin, effect of salts on charge of, 157-166 electrical charge of, 152-154 influence of acid and alkali on, 155-157 influence of pH on charge of, 155 stabiUty of, 150-152 viscosity of, 206-212 Suspensoids, 243 Swelling, 76-82, 189-194 curves for, 38, 79, 80, 81, 222 effect of salts, 105-107, 228, 229 curves for, 105, 107 292 INDEX Swelling, influence of pH on, 76-82. 222, 227 of valency on, 76-82, 105- 107 of casein, 222-229, 267-272 of fibrin, 106, 107 of gelatin blocks, 76 of powdered gelatin, 38, 77-82 theory of, 23-26, 189-194 Titration, 5, 40-64 for bromine, 38, 39, 55-57 with XaOH, 56 Titration curves, albumin in acids, 44, 46 in alkahes, 60 casein in acids, 54 in alkalies, 61 gdatin in acids, 50, 50 in alkalies, 62 U Ultramicrons, 3 Urea, 8 Valency effect, 1^15, 65-87, 99-111, 132-135, 172-179, 256^261 on osmotic pressure, 65-76, 173-179, 256, 257 on P.D., 132-135 on precipitation, 258-261 on swdling, 76-82, 105-107 on viscosity, 82-87, 99-104 Van ayke, L. L., 52, 53, 222 van't Hoff, 169 Viscosity, of albumin solutions, 198-202,205 curves for, 199-200 influence of, concentration on, 200 pH on, 198, 199 temperature on, 205 of amino acids, 197, 198 of casein solutions, 86, 87, 221-320 Viscosity, d casein a duti ouB, carves for, 87, 225, 262 influence of, pH on, 86, 87, 225,226 valency oa, 86i, 87 of gelatin sofaitioos, 82-86, 198, 203, 204, 213-221 curves for, 38, 83-85, 198, 201, 213, 215, 216, 221 ^ect of salts on, 90-100, 102-104, 217 curves for, 91-96, 98, 100, 102, 104, 217, 219,220 ^ect of standing on, 213- 220 influence of, cane sugar on, 109 concentration on, 201, 203,204 pH on, 83-86, 198, 213, 216, 221, 240 temperature on, 201, 215, 219-221 valency, 82-86, 99 of g^tin suspensions, 206-212 curves for, 207-210 effect of salts on, 210-212 influence of pH on, 207-209 of mixtures of liquid and pow- dered gdatin, 238-241 theorv of, 195-231 V 7 w Weimam, von, 275 Werner, A., 32, 33, 41, 42 WiLson, J. A., 3, 23, 24, 62, 63, 124, 130, 143, 151, 170, 189, 190, 191, 192, 269, 270, 272 Wilsoh, W. H.. 3, 190 Wintgen, R., 62 Wood, T. B., 8, 10 Zsigmondy, R., 2, 3, 5, 11, 76^ 77, 113,204,206 ^. 