The Combination of Fatty Acids and Related Compounds With Serum Albumin

In a recent publication (1) dat,a were presented which showed that lower fatty acid salts markedly retard the heat coagulation of concentrated serum albumin solutions, and a simple "cloud point" method for evaluation of t.he relative stabilization produced by different substances was described.These experiments have been extended to include studies of the thermal stability, as measured by nephelomctric, viscometric, and cloud point methods, at different concentrations of stabilizers and albumin, and in the presence of a number of related compounds.The results and conclusions from these later studies arc reported herein.