VALENCY RULE AND ALLEGED HOFMEISTER SERIES IN THE COLLOIDAL BEHAVIOR OF PROTEINS : III. THE INFLUENCE OF SALTS ON OSMOTIC PRESSURE,MEMBRANE POTENTIALS,AND SWELLING OF SODIUM GELATINATE.

A detailed study was made on the influence of salts on those physicochemical properties of sodium gelatinate which are regulated by Donnan''s law of membrane equilibria; namely, osmotic pressure, membrane potentials, and swelling. It was found that the influence of salts on these properties in the case of sodium gelatinate obeys the same rules of valency as in the case of the influence of salts on gelatin chloride as discussed in a previous publication. The rules state that when a salt is added to an ionized protein, without causing a change in the hydrogen ion concentration of the protein, the general effect is a depression of the mentioned properties. The degree of depression depends not only on the concentration of the salt but on the electrical properties of the ions constituting the salt. Of the two or more oppositely charged ions of which a salt consists, only the valency of those ions which carry charges opposite to those carried by the protein ions affects the degree of depression which increases with the valency of the ions. It was also found that the phenomenon of swelling of gelatin becomes modified by solubility of the gelatin when salts are added in concentrations higher than N/4. Emphasis is laid on the point that the valency rule holds perfectly also in relation to swelling as long as the phenomenon is pure swelling which is the case when salt solutions of concentrations lower than N/4 are added to gelatin.     

THE SWELLING AND OSMOTIC PRESSURE OF GELATIN IN SALT SOLUTIONS

1. The swelling and the osmotic pressure of gelatin at pH 4.7 have been measured in the presence of a number of salts. 2. The effect of the salts on the swelling is closely paralleled by the effect on the osmotic pressure, and the bulk modulus of the gelatin particles calculated from these figures is constant up to an increase in volume of about 800 per cent. As soon as any of the salts increase the swelling beyond this point, the bulk. modulus decreases. This is interpreted as showing that the elastic limit has been exceeded. 3. Gelatin swollen in acid returns to its original volume after removal of the acid, while gelatin swollen in salt solution does not do so. This is the expected result if, as stated above, the elastic limit had been exceeded in the salt solution. 4. The modulus of elasticity of gelatin swollen in salt solutions varies in the same way as the bulk modulus calculated from the osmotic pressure and the swelling. 5. The increase in osmotic pressure caused by the salt is reversible on removal of the salt. 6. The observed osmotic pressure is much greater than the osmotic pressure calculated from the Donnan equilibrium except in the case of AlCl₃, where the calculated and observed pressures agree quite closely. 7. The increase in swelling in salt solutions is due to an increase in osmotic pressure. This increase is probably due to a change in the osmotic pressure of the gelatin itself rather than to a difference in ion concentration.     

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°C.) the more the viscosity of the solution is diminished while the osmotic pressure is increased, and vice versa.     

植物细胞质膜的分布电荷所引起的电场和细胞内压力

根据细胞双电层模型和电学原理,推出了植物细胞膜上电荷产生的细胞内压力的计算公式。利用该公式分析了植物细胞膜上电荷产生的电磁力对细胞内压力的影响。得出了细胞的实际内压力和植物体的实际刚度比只考虑机械压力的理论结果要大些,细胞的实际破裂情况比只考虑机械压力时的理论分析结果要容易些三点结论。     

MEMBRANE POTENTIALS AND CATAPHORETIC POTENTIALS OF PROTEINS

1. It has been shown in preceding publications that the membrane potentials of protein solutions or gels are determined by differences in the concentration of a common ion (e.g. hydrogen ion) inside a protein solution or protein gel and an outside aqueous solution free from protein, and that the membrane potentials can be calculated with a good degree of accuracy from Donnan''s equation for membrane equilibria. 2. On the basis of the theory of electrical double layers developed by Helmholtz, we are forced to assume that the cataphoretic potentials of protein particles are determined by a difference in the concentration of the two oppositely charged ions of the same electrolyte in the two strata of an electrical double layer surrounding the protein particle but situated entirely in the aqueous solution. 3. The membrane potentials of proteins agree with the cataphoretic potentials in that the sign of charge of the protein is negative on the alkaline side and positive on the acid side of the isoelectric point of the protein in both membrane potentials and cataphoretic potentials. The two types of potential of proteins disagree, especially in regard to the action of salts with trivalent and tetravalent ions on the sign of charge of the protein. While low concentrations of these salts bring about a reversal of the sign of the cataphoretic potentials of protein particles (at least in the neighborhood of the isoelectric point), the same salts can bring the membrane potentials of proteins only to zero, but call bring about no or practically no reversal of the sign of charge of the protein. Where salts seem to bring about a reversal in the membrane potential of protein solutions, the reversal is probably in reality always due to a change in the pH. 4. We may state, as a result of our experiments, that the cataphoretic migration and the cataphoretic P.D. of protein particles or of suspended particles coated with a protein are the result of two groups of forces; namely, first, forces inherent in the protein particles (these forces being linked with the membrane equilibrium between protein particles and the outside aqueous solution); and second, forces inherent entirely in the aqueous solution surrounding the protein particles. The forces inherent in the protein particles and linked with the membrane equilibrium prevail to such an extent over the forces inherent in the water, that the sense of the cataphoretic migration of protein particles is determined by the forces resulting from the membrane equilibrium.     

温度及膜中蛋白质含量与膜粘度和膜中分子排列方向的关系

本实验用闪光诱导的瞬间二向色性方法测量了不同温度以及不同蛋白质含量下菌紫质分子在脂质囊泡膜中的旋转扩散运动.根据旋转扩散运动得到了温度和蛋白质含量与膜粘度以及分子在膜中排列方向的关系.温度和蛋白质的含量都影响膜的粘度,但并不影响蛋白质分子在膜中的排列方向.     

N-乙酰化壳聚糖反渗透膜的研制

本文研究了N 乙酰化壳聚糖反渗透膜的制作及性能特性等 ,此膜适用的 pH范围、抗张强度、柔韧性、透水率及脱盐率等方面均优于壳聚糖膜     

配体与受体相互作用诱导的膜蛋白构象变化WGA与GPA作用对膜蛋白构象的影响

用ＦＴＩＲ、ＣＤ、微量ＤＳＣ和ＳＴＭ、ＡＦＭ等研究重组脂质体,血影和完整红细胞在配体与膜受体相互作用下膜蛋白构象改变以及纳米水平上膜表面蛋白的形貌、结果表明ＷＧＡ可诱导重组脂质体膜、血影膜和完整红细胞膜蛋白发生一定的不同的构象变化,红细胞及其膜的热力学行为变更,以及红细胞膜表面蛋白的可能交联。     

配体与受体相互作用诱导的膜蛋白构象变化WGA与GPA作用对膜蛋白构象的影响

用ＦＴＩＲ、ＣＤ、微量ＤＳＣ和ＳＴＭ、ＡＦＭ等研究重组脂质体、血影和完整红细胞在配体（ＷＧＡ）与膜受体（ＧＰＡ）相互作用下膜蛋白构象改变以及纳米水平上膜表面蛋白的形貌。结果表明ＷＧＡ可诱导重组脂质体膜、血影膜和完整红细胞膜蛋白发生一定的不同的构象变化、红细胞及其膜的热力学行为变更,以及红细胞膜表面蛋白的可能交联。     

ELECTRIFICATION OF WATER AND OSMOTIC PRESSURE

1. Amphoteric electrolytes form salts with both acids and alkalies. It is shown for two amphoteric electrolytes, Al(OH)₃ and gelatin, that in the presence of an acid salt water diffuses through a collodion membrane into a solution of these substances as if its particles were negatively charged, while water diffuses into solutions of these electrolytes, when they exist as monovalent or bivalent metal salts, as if the particles of water were positively charged. The turning point for the sign of the electrification of water seems to be near or to coincide with the isoelectric point of these two ampholytes which is a hydrogen ion concentration of about 2 x 10^–5 N for gelatin and about 10^–7 for Al(OH)₃. 2. In conformity with the rules given in a preceding paper the apparently positively charged water diffuses with less rapidity through a collodion membrane into a solution of Ca and Ba gelatinate than into a solution of Li, Na, K, or NH₄ gelatinate of the same concentration of gelatin and of hydrogen ions. Apparently negatively charged water diffuses also with less rapidity through a collodion membrane into a solution of gelatin sulfate than into a solution of gelatin chloride or nitrate of the same concentration of gelatin and of hydrogen ions. 3. If we define osmotic pressure as that additional pressure upon the solution required to cause as many molecules of water to diffuse from solution to the pure water as diffuse simultaneously in the opposite direction through the membrane, it follows that the osmotic pressure cannot depend only on the concentration of the solute but must depend also on the electrostatic effects of the ions present and that the influence of ions on the osmotic pressure must be the same as that on the initial velocity of diffusion. This assumption was put to a test in experiments with gelatin salts for which a collodion membrane is strictly semipermeable and the tests confirmed the expectation.     

THE EFFECT OF PURE PROTEIN SOLUTIONS AND OF BLOOD SERUM ON THE DIFFUSIBILITY OF CALCIUM

1. A comparative study has been made of the diffusibility of calcium in solutions of crystalline egg albumin, serum globulin, and human blood serum. 2. In all three of these solutions, at pH 7.4, molal Ca concentrations within the membrane are greater than the calcium concentrations in the outside solutions, quite in accordance with the Donnan theory. 3. At pH 7.4, the ratio of See PDF for Structure varies directly with the protein concentration whether the solution be one of egg albumin, serum globulin, or blood serum. This is also in accordance with the Donnan theory. 4. On the acid side of the isoelectric point of the proteins, the concentration of Ca outside becomes greater than the concentration in the solution of blood serum or pure protein, as is demanded by the Donnan theory. 5. The magnitude of the Ca ratios on the alkaline and acid sides of the isoelectric points is probably the resultant of the Donnan equilibrium and the formation of complex Ca-protein ions. Northrop and Kunitz have shown the probability of the existence of such ions in the case of Zn⁺⁺, K⁺, and Li⁺, where satisfactory electrodes have been developed for E.M.F. measurements.     

高三尖杉酯碱对HL_(60)细胞诱导分化与对细胞膜通道影响相互关系的研究

本实验显示,高三尖杉酯碱能使人白血病HL_(50)细胞诱导分化。随着药物浓度的增加。细胞诱导分化率亦明显增加。高三尖杉酯破能抑制细胞膜Na~ ,K~ ATP酶活性(IG_(50)值为156±27μm),并能增加胸腺嘧啶核苷([~3H]TdR)进入细胞。这些均可能是高三尖杉酯碱产生诱导分化的途径。     

壳聚糖反渗透膜的制备初探

本文介绍了从虾、蟹甲壳制取壳聚糖用于制备反渗透膜的方法。运用正交试验设计分析制膜条件对膜性能的影响。