Cargando…
OSMOTIC RELATIONSHIPS IN THE HEN'S EGG, AS DETERMINED BY COLLIGATIVE PROPERTIES OF YOLK AND WHITE
The osmotic pressure of the yolk and white of the hen's egg have been shown to be identical, by means of direct freezing point determinations, dialyses, and vapor pressure measurements. Dialysates of egg yolk slow the rate of ice formation compared with NaCl solutions. They also show a marked c...
| Autor principal: | |
|---|---|
| Formato: | Texto |
| Lenguaje: | English |
| Publicado: |
The Rockefeller University Press
1932
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2323771/ https://www.ncbi.nlm.nih.gov/pubmed/19872681 |