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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.
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| Formato: | Texto |
| Lenguaje: | English |
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The Rockefeller University Press
1935
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2141369/ https://www.ncbi.nlm.nih.gov/pubmed/19872859 |