The Reciprocal Relation between the Osmotic Pressure and the Viscosity of Gelatin Solutions

1. These experiments confirm the conclusion that protein solutions are true solutions consisting of isolated ions and molecules, and that these solutions may or may not contain in addition solid submicroscopic particles capable of occluding water. 2. The typical influence of electrolytes on the osmotic pressure of protein solutions is due to the isolated protein ions since these alone are capable of causing a Donnan equilibrium across a membrane impermeable to the protein ions but permeable to most crystalloidal ions. 3. The similar influence of electrolytes on the viscosity of protein solutions is due to the submicroscopic solid protein particles capable of occluding water since the amount of water occluded by (or the amount of swelling of) these particles is regulated by the Donnan equilibrium. 4. These ideas are supported by the fact that the more the submicroscopic solid particles contained in a protein solution or suspension are transformed into isolated ions (e.g., by keeping gelatin solution for 1 hour or more at 45 degrees C.) the more the viscosity of the solution is diminished while the osmotic pressure is increased, and vice versa.