OSMOTIC RELATIONSHIPS IN THE HEN'S EGG AS DETERMINED BY RELATIVE VAPOR PRESSURES.
It has been shown by a comparison of the relative vapor pressures of egg yolk and egg white before and after the addition of sodium chloride to the white that the osmotic pressure of the yolk is greater than that of the white.
Johlin
J M
JM
Department of Biochemistry, Vanderbilt University School of Medicine, Nashville.