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The electroviscous effect in egg albumin solutions

โœ Scribed by Bull, Henry B.

Book ID
121245152
Publisher
Royal Society of Chemistry
Year
1940
Weight
302 KB
Volume
35
Category
Article
ISSN
0014-7672

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Electroviscous effect of lysozyme in aqu
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โœ Michiro Komatsubara; Kazuo Suzuki; Haruhiko Nakajima; Yasaku Wada ๐Ÿ“‚ Article ๐Ÿ“… 1973 ๐Ÿ› Wiley (John Wiley & Sons) ๐ŸŒ English โš– 330 KB ๐Ÿ‘ 1 views

## Abstract Reduced viscosity of a dilute aqueous solution of hen egg white lysozyme is measured in the pH range from 1.4 to 12.7 for various NaCI concentrations. The viscosity decreases with increasing pH below the isoelectric point (pH 11) on account of diminution in the electroviscous effect, re