Chinese Journal of Physiology

ACID- AND BASE-BINDING POWER OF PROTEINS 17

TABLE 6,

Effect of denaturation and coagulation on base-binding power of egg albumin

25 cc 0,65 per cent egg albumin solution+graded amounts of N/10 HCl or N/10 NaOH,

Before heating After heating No. N/10 HCl | pH of pH or pH of |N/10 NaOH} N/20 NaCl) solution | difference N/10 NaOH} solution | added added or from added suspension| control ce . | ce ce

i 1.8 HCl 2.09 | 2.6 0.6 9.97 —0.29

2 1.5 272 | 2.3 152 10.09 —0.17 3 IED, 2,91 2.0 1.8 10.14 =0:12 4 1.0 8.11 1.8 2.2 10.24 —0.02 5 0.8 3.25 1.6 2.6 10,22 —0,04

6 0.6 3.53 1.4 3.0 10.25 —0.01 if 0.4 4.02 1.2 3.4 10.36 0.10 8* 0.3 4,94 Te 3.6 10.60 0.24 9* 0,2 4.59 | 1,0 3.8 10.89 0.13 10* 0.1 4.90 | 0.9 4.0 10.86 0.10 10) | 5.28 0.8 4.2 10.41 0,15 12* | 0.1 NaOH | 5.71 0.7 4,2 10.35 0.09 13* O15 | 5.98 0.65 | 4,2 10,25 —0,01 14* | 0.2 | 6.21 |} 0.6 42 10,29 0.03 HF ||| (038 6.94 0.5 4.2 10.18 —0.138 16% 0.4. | 7.95 | O.4 4.2 10,06 —0,20 ge 0.5 | 910 | 08 4.2 9.87 —0,.39 18 0.6 | 9/32 0:2 4.2 9.86 —0.40 19 08 | 987 | 0.0 4.2 9.66 —0.60

Unheated | control | | 0.5 4.2 10,26

ase nn — ee

*Solutions show turbidity or precipitate after heating.