Note 330 — Chapter VI · A NOTE ON ADSORPTION

We may trace the first steps in the study of this phenomenon to Melsens, who found that thin films of white of egg become firm and insoluble (Sur les modifications apportées à l’albumine ... par l’action purement mécanique, C. R. Acad. Sci. XXXIII, p. 247, 1851); and Harting made similar observations about the same time. Ramsden has investigated the same subject, and also the more general phenomenon of the formation of albuminoid and fatty membranes by adsorption: cf. Koagulierung der Eiweisskörper auf mechanischer Wege, Arch. f. Anat. u. Phys. (Phys. Abth.) 1894, p. 517; Abscheidung fester Körper in Oberflächenschichten Z. f. phys. Chem. XLVII, p. 341, 1902; Proc. R. S. LXXII, p. 156, 1904. For a general review of the whole subject see H. Zangger, Ueber Membranen und Membranfunktionen, in Asher-Spiro’s Ergebnisse der Physiologie, VII, pp. 99–160, 1908.