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IX.—The Influence of Gelatin on the Stability of a Colloidal Solution of Cholesterol, and on the Charge on the Particles
Published online by Cambridge University Press: 15 September 2014
Summary
1. The properties of a colloidal sol of cholesterol have been investigated, more particularly in relation to the effect of pH in the presence of protein (gelatin) of various concentrations.
2. The cataphoretic P.D. between the particles of the sol and the medium has been determined in the presence of gelatin at various concentrations and at various pH values.
3. The effect of the presence of gelatin in preventing the precipitation of a cholesterol sol by sodium chloride at various pH values has been investigated. It has been shown that the amount of gelatin required to protect is approximately that required to cover the particles with a layer of gelatin from one to two atoms thick.
4. The mechanisms of precipitation and protection are discussed in the light of these results.
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- Copyright © Royal Society of Edinburgh 1926
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