Chinese Journal of Physiology

16 H. WU anp T, T, CHEN

TABLE 6.

Lffect of denaturation and coagulation on acid-binding power of egg albumin 25 cc 1 per cent egg all albumin psclutions re reded amounts of N/10 HCl or ENEUNGOR:

Before heating After heating No. N/10 HCI N/10 NaOH | pHof | pH pH of or N/20 NaCl | solution | difference N/10 ‘NaOH | solution | N/10 HCl added or | from added added | | Suspension control | ce ce | cc |

1 2.0 HC1 2.96 | 0.5NaOlT| ~5.0 3.80 0.388 2 1.8 3.03 | 0.3 54 3.62 | 0.20 3* NS 3.30 | 0.0 6.0 3.57 0.15 4* 1.2 3.61 | 0.38 HCl 6.0 3.53 0.11 5* 0.9 3.98 0.6 6.0 3.45 0,03 6* 0.7 4,29 0.8 6.0 3.29 —0.13 We 0.5 466 | 1.0 6.0 3.25 —0.17 S* 0.3 5.10 | 12 6.0 3.28 —O14

- 9 0.2 5 Sil) aes 6,0 3.26 —9.16 10* 0.1 5,58 et 6.0 3.29 | —013 11* 0.0 5.90 1.5 6.0 3.35 | —0.07 12* | 0O1NaOH|) 620 | 16 58 3.44 0.02 13* 0.2 | 6.62 1.7 5.6 8.49 | 0.07 14* 0.4 7.95 | 19 5.2 3.53 0.11 15 0.6 945 | 24 4.8 3.55 | 0.18 16 0,8 O87 | 23 44 3.56 0.14 17 1.0 10.36 25 4.0 3.57 6.15 18 ne 10.5] ONT) 36 359 | O17 19 1.5 10,82 8.0 3.0 3.59 | O17 20 1s 10.89 318 24 3.61 0.19 21 23 1117 3.8 14 3.60 | 0,18 22 3.0 11.27 45 0.0 3,98 0.138

Unheated | control 15 | 6.0 3.42

I *Solutions show turbidity or precipitate after heating.