Date of Award
6-1963
Document Type
Open Access
Degree Name
Masters of Science
Department
Chemistry
First Advisor
Howard E. Sheffer
Language
English
Abstract
The purpose of this work was to determine, as a function of pH, the viscosity of gelatin solutions containing various monovalent anions. The sequence of these anions in their ability to depress viscosity, that is, the Hofmeister or Lyotropic series of anions, will be validated for the following salts: Sodium bromide, sodium iodate, sodium formate, sodium chloride and sodium nitrate.
Recommended Citation
Smith, John H., "The Effects of pH and Salts on the Viscosity of Protein Solutions" (1963). Honors Theses. 2155.
https://digitalworks.union.edu/theses/2155
Rights Statement
