OSMOTIC RELATIONSHIPS IN THE HEN'S EGG AS DETERMINED BY RELATIVE VAPOR PRESSURES

It has been shown by a comparison of the relative vapor pressures of egg yolk and egg white before and after the addition of sodium chloride to the white that the osmotic pressure of the yolk is greater than that of the white.

Detalles Bibliográficos
Autor principal: Johlin, J. M.
Formato: Texto
Lenguaje:English
Publicado: The Rockefeller University Press 1935
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2141369/
https://www.ncbi.nlm.nih.gov/pubmed/19872859
Descripción
Sumario:It has been shown by a comparison of the relative vapor pressures of egg yolk and egg white before and after the addition of sodium chloride to the white that the osmotic pressure of the yolk is greater than that of the white.

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