The effects of pH and salts on the viscosity of gelatin sol (the Hofmeister series)

Author

Frank Z. Pollara, Union College - Schenectady, NY

Date of Award

5-1952

Document Type

Open Access

Degree Name

Masters of Science

Department

Chemistry

First Advisor

Howard E. Sheffer

Language

English

Abstract

The purpose ot this investigation was to accurately determine the effect of monovalent sodium salts on the viscosity of gelatin sol as a function of pH and to establish the Hofmeister series by this method.

The gelatin investigated was derived from pigskin and the salts used were NaCl, NaNO3, and NaI, of various concentrations. In order to justify and make reasonable the conclusions reached in this investigation, these conclusions must be viewed in the light of the work previously done by other investigators of this field.

With this in mind, a short historical survey of the origin and development of the so-called Hofmeister series and further, a brief sketch of the nature of gelatin will be given.

Recommended Citation

Pollara, Frank Z., "The effects of pH and salts on the viscosity of gelatin sol (the Hofmeister series)" (1952). Honors Theses. 2237.
https://digitalworks.union.edu/theses/2237