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Schryver, S: Chemistry of the Albumens

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O knihe

Excerpt from Chemistry of the Albumens: Ten Lectures Delivered in the Michaelmas Term, 1904, in the Physiological Department of University College, London

We will now proceed to investigate the general properties of an albumen.

As an example, we might take the white of egg as a product which is an easily accessible type of an albumen this substance, Eiweiss, is, in fact, the generic name in German for the whole class of albumens.

A filtered solution of egg albumen in water has certain properties which can be readily demonstrated. On heating, the albumen is rendered insoluble - coagulation takes place. This illustrates the readiness with which a change takes place in a natural albumen, as we shall term the body existing in a normal functioning state in a living organism. Furthermore, the organic matter in the solution is incapable of passing through vegetable parchment. We are dealing therefore with a colloidal solution, and therefore with a solution of a body of very high molecular weight. We shall at the present moment, however, neglect other physical properties, for reasons which will be evident when we come to consider one of the first chemical properties to which a chemist generally turns his attention, viz., the property of functioning as an acid, base, or neutral body.

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