THE EFFECT OF SALTS ON THE IONISATION OF GELATIN

The effect of the addition of sodium chloride to gelatin solutions is shown from the Donnan relationship to increase the ionisation of the gelatin, the increase produced in acid solutions reaching a maximum at about 1/1000 molar salt concentration. This effect is attributed to the formation of compl...

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Detalles Bibliográficos
Autor principal: Thimann, Kenneth V.
Formato: Texto
Lenguaje:English
Publicado: The Rockefeller University Press 1930
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2141103/
https://www.ncbi.nlm.nih.gov/pubmed/19872582
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author Thimann, Kenneth V.
author_facet Thimann, Kenneth V.
author_sort Thimann, Kenneth V.
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description The effect of the addition of sodium chloride to gelatin solutions is shown from the Donnan relationship to increase the ionisation of the gelatin, the increase produced in acid solutions reaching a maximum at about 1/1000 molar salt concentration. This effect is attributed to the formation of complex ions. From the similar action of calcium and copper chlorides the effective combining power of gelatin for complex positive ion formation is deduced. The bearing of complex ion formation on the zwitter-ionic structure and solubility phenomena of proteins is pointed out.
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spelling pubmed-21411032008-04-23 THE EFFECT OF SALTS ON THE IONISATION OF GELATIN Thimann, Kenneth V. J Gen Physiol Article The effect of the addition of sodium chloride to gelatin solutions is shown from the Donnan relationship to increase the ionisation of the gelatin, the increase produced in acid solutions reaching a maximum at about 1/1000 molar salt concentration. This effect is attributed to the formation of complex ions. From the similar action of calcium and copper chlorides the effective combining power of gelatin for complex positive ion formation is deduced. The bearing of complex ion formation on the zwitter-ionic structure and solubility phenomena of proteins is pointed out. The Rockefeller University Press 1930-11-20 /pmc/articles/PMC2141103/ /pubmed/19872582 Text en Copyright © Copyright, 1930, by The Rockefeller Institute for Medical Research This article is distributed under the terms of an Attribution–Noncommercial–Share Alike–No Mirror Sites license for the first six months after the publication date (see http://www.rupress.org/terms). After six months it is available under a Creative Commons License (Attribution–Noncommercial–Share Alike 4.0 Unported license, as described at http://creativecommons.org/licenses/by-nc-sa/4.0/).
spellingShingle Article
Thimann, Kenneth V.
THE EFFECT OF SALTS ON THE IONISATION OF GELATIN
title THE EFFECT OF SALTS ON THE IONISATION OF GELATIN
title_full THE EFFECT OF SALTS ON THE IONISATION OF GELATIN
title_fullStr THE EFFECT OF SALTS ON THE IONISATION OF GELATIN
title_full_unstemmed THE EFFECT OF SALTS ON THE IONISATION OF GELATIN
title_short THE EFFECT OF SALTS ON THE IONISATION OF GELATIN
title_sort effect of salts on the ionisation of gelatin
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2141103/
https://www.ncbi.nlm.nih.gov/pubmed/19872582
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