In a previous paper of this series it has been stated that yolk and white, separated only by a thin collodion membrane, come rapidly into osmotic equilibrium. The converse experiment to this would consist in isolating the vitelline membrane from the yolk and white and studying its osmotic properties in relation to solutions of simpler composition than the egg contents. Under such conditions, with a solution of salts equivalent to the yolk on one side, and a solution of salts equivalent to the white on the other side, would the membrane maintain the difference or not?

You do not currently have access to this content.