THE SALTING OUT OF GELATIN INTO TWO LIQUID LAYERS WITH SODIUM CHLORIDE AND OTHER SALTS

1. Conditions under which gelatin may be salted out into two liquid layers at 35° were studied. 2. The equilibria governing the amounts and composition of the layers salted out with sodium chloride are found to accord with the requirements of the phase rule for the quaternary system gelatin-sodium c...

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Detalles Bibliográficos
Autores principales: McBain, James W., Kellogg, Frederick
Formato: Texto
Lenguaje:English
Publicado: The Rockefeller University Press 1928
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2323696/
https://www.ncbi.nlm.nih.gov/pubmed/19872438
Descripción
Sumario:1. Conditions under which gelatin may be salted out into two liquid layers at 35° were studied. 2. The equilibria governing the amounts and composition of the layers salted out with sodium chloride are found to accord with the requirements of the phase rule for the quaternary system gelatin-sodium chloride-hydrogen ion-water. 3. So far, soaps and gelatin are found to be surprisingly similar in their behaviour and definite indications are given as to where further similarities may be sought. 4. It is evident from this work that the term "coagulation" as ordinarily applied to the salting out of proteins is definitely a misnomer.

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