Chinese Journal of Physiology

ACID- AND BASE-BINDING POWER OF PROTEINS 19

TABLE 7.

Change of pH of egg albumin solution on denaturation and coagulation 30 cc 46 per cent egg albumin solution+graded amounts of N/JO HCl or N/10

NaOH. | | N/10 HCl or pH of heated No. | N/10 NaOH | Water added PH oe ees solution or | pH difference | added | oor suspension 1 ce ce | ] 1.0 HCl 0.0 3.05 3.25 0.20 2 0.5 0.5 3.66 3.76 0.10 3 0.85 0.63 4.02 4.08 0.0] 4*| 02 0.8 | 4.45 4.40 —0.05 5* | O21 0.9 . 4.95 5.67 0.71 6* 0,0 1,0 5.39 6.45 1,06 7* | 0,05 NaOH 0.95 5.69 6,66 0.97 8* | 0.15 | 0.85 6,27 6.96 0.69 9* 0.2 0.8 6,50 7,09 0.59 10* | 03 0.7 7.10 7.46 0.36 d1 0.4 0.6 1.52 7.50 —0.02 12 0.5 0.5 7.95 7.67 — 0.25 ‘ a

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“Solutions show turbidity or precipitate after heating.

Fig. 7.

Change in pH

Initial pH of Solution

Change in pH of egg albumin solution on denaturation and coagulation,