The turbidimetric estimation of hyaluronate

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Abstract
The effects of pH, and the concns. of hyaluronate, protein and electrolyte upon the turbidity-producing reaction between hyaluronate and protein were studied, as well as the kinetics of the reaction. The turbidity produced is a simple power function of the concn. of hyaluronate and depends upon the properties of the prepn., principally its purity and content of protein. The opt. pH of the reaction is 4.1-4.2. Electrolytes interfere with the formation of turbidity, NaCl being more active in this respect than acetate. The increased sensitivity achieved by raising the concn. of albumin is offset by a loss of precision. The turbidity develops rapidly at a rate dependent upon the law of mass action and decays at a diminishing rate over a period of several hrs. The application of these observations to practical analytical problems is illustrated.