Abstract
UP to the present there has been scant possibility for a direct comparison between the ordinary methods for the determination of molecular weights of substances in solution and the recently developed ultracentrifuge method. In fact, Adair's refined osmotic pressure measurements on hæmoglobin,1 giving a value (66,000) that compares favourably with the ultracentrifuge value of 68,000,2 provided the only independent data. It was therefore thought desirable to attempt a comparison on a substance of sufficiently low molecular weight to give fairly trustworthy results with the ordinary methods of boiling-point elevation or freezing-point lowering.
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References
Adair : Proc. Cambridge Phil. Soc., Biological Sciences, 1, 75; 1924. Sorensen's osmotic pressure value of 34,000 for the molecular weight of egg albumin agrees well with the ultracentrifuge value. However, his interpretation of his data has lately been questioned by Adair and also by Marrack and Hewitt, who consider 43,000 to be the correct value.
Svedberg and Fåhraeus : J. Am. Chem. Soc., 48, 430; 1926; Svedberg and Nichols : J. Am. Chem. Soc., 49, 2920; 1927.
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NICHOLS, J. Comparison of the Ultracentrifuge Method for Molecular Weight Determination with the Classical Methods*. Nature 125, 814–815 (1930). https://doi.org/10.1038/125814b0
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DOI: https://doi.org/10.1038/125814b0
