DONNAN MEMBRANE EQUILIBRIUM AND DIRECT DYEING (IV)
نویسندگان
چکیده
منابع مشابه
Membrane Potentials in the Donnan Equilibrium
(The diagram gives, however, no indication of the hydrostatic pressure due to the liquid in the manometer tube, which is a necessary condition for equilibrium. For further details of the experiments Loeb's original papers and book s may be consulted.) AH and BH represent hydrogen electrodes; AK and BK, calomel electrodes connected to the solutions by saturated KC1. Loeb measured the potential d...
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Measurements were made of electromotive force in the Donnan equilibrium of systems containing dilute solutions of protein and acid. Removal of the membrane produced a decrease of no more than 2 to 4 mv. in electromotive force, while the membrane potentials, as estimated by the usual arbitrary assumption, were of the order of 12 to 34 mv. Ion ratios, as calculated from analyses for total chlorid...
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The classical Gibbs-Donnan equilibrium describes excess osmotic pressure associated with confined colloidal charges embedded in an electrolyte solution. In this work, we extend this approach to describe the influence of multivalent ion binding on the equilibrium force acting on a charged rod translocating between two compartments, thereby mimicking ionic effects on force balance during in vitro...
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1. In order to complete the demonstration that the viscosity of suspensions of powdered gelatin in water is influenced by electrolytes in a similar way as the viscosity of solutions of gelatin, it is necessary to prove that the characteristic valency effect exists also in the case of the viscosity of suspended particles of solid gelatin in water. This proof is furnished in Fig. 1. 0.5 gm. of fi...
متن کاملDonnan Equilibrium and the Physical Properties of Proteins
1. The proof is completed that the influence of electrolytes on the viscosity of suspensions of powdered particles of gelatin in water is similar to the influence of electrolytes on the viscosity of solutions of gelatin in water. 2. It has been suggested that the high viscosity of proteins is due to the existence of a different type of viscosity from that existing in crystalloids. It is shown t...
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ژورنال
عنوان ژورنال: Sen'i Gakkaishi
سال: 1956
ISSN: 0037-9875,1884-2259
DOI: 10.2115/fiber.12.592