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The Electrokinetic Potential of Milk Fat¹

I.General Electrophoretic Studies

Department of Dairy Husbandry, The Pennsylvania State College

ABSTRACT

An electrophoretic method for studying the electrokinetic potential of milk fat is described. Results are expressed as electrophoretic mobilities considered proportional to the electrokinetic potential.

Dilution of milk within the range of 1:100 to 1: 800 had no effect on the mobility.

Changes in temperature resulted in like changes in mobility equal to two percent per degree centigrade at 25°

There was no significant difference in mobility of fat globules from cows of different breeds.

The isoelectric point of fat globules was found to be pH 4.3 in acetate and citrate buffers.

Additions of salts resulted in changes in mobility in accordance with the valence and sign of the ions furnished by the salts.

¹ Authorized for publication on April 19, 1937, as Paper No.769 in Journal Series of the Penna. Agricultural Experiment Station.

^* The data presented in this paper are from a thesis submitted to the Graduate School of the Penna. State college in partial fulfillment of the degree of Doctor of Philosophy, 1936