Effect of electrolytes on coacervation of the systems gelatin—water—ethanol and gelatin—water—sodium sulphate

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Abstract
In the ethanol system the electrolytes had a suppressive effect on the coacervation of isoionic gelatin, whilst at other pH values the phenomenon was favoured in the presence of polyvalent ions. In the sodium sulphate system the added electrolytes produced insignificant effects. The similarity between the systems studied and the complex coacervating system: gelatin(+)-water-acacia(−) is discussed.

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