None
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 Quincke, 266 Q R Reyher, R., 17 Ringer, W. E., 36 Robertson, T. B., 4, 25, 32, 230, 267 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 stability 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 NaOH, 56 Titration curves, albumin in acids, 44, 46 in alkalies, 60 casein in acids, 54 in alkalies, 61 gelatin in acids, 50, 59 in alkalies, 62 U Ultramicrons, 3 Urea, 8 Valency effect, 13-15, 65-87, 99-111, 132-135, 172-179, 256-261 on osmotic pressure, 65-76, 172-179, 256, 257 on P.D., 132-135 on precipitation, 258-261 on swelling, 76-82, 105-107 on viscosity, 82-87, 99-104 Van Slyke, 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, of casein solutions, curves for, 87, 225, 262 influence of, pH on, 86, 87, 225, 226 valency on, 86, 87 of gelatin solutions, 82-86, 198, 203, 204, 213-221 curves for, 38, 83-85, 198, 201, 213, 215, 216, 221 effect of salts on, 90-100, 102-104, 217 curves for, 91-96, 98, 100, 102, 104, 217, 219, 220 effect 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 gelatin 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 gelatin, 238-241 theory of, 195-231 W Weimarn, von, 275 Werner, A., 32, 33, 41, 42 Wilson, J. This book is DUE on the last date stamped below. JUL 2 6 1949*" nia»M<Q)^jjf iUiiiftira ry °CT J 7 /948 "Ty^y- JAN 24 1950 JUL 1s4 1952 JUL 1 0 1952 JIW3^53 DEC 1 0 1961 H3V271961 LD 21-100m-9I'48(B399sl6)476 o. 