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Electrophoretic Mobility of Milk Fat Globules. III. Center Cell Observations and Effect of Viscosity, Field Strength, Diluting Media, and pH

Department of Food Science and Industries, University of Wisconsin, Madison

ABSTRACT

Electrophoretic mobilities of milk fat globules were determined in various concentrations of lactose which provided a viscosity range of 1.060 to 1.493 centipoises in a synthetic salt solution. Throughout this range differences in electrophoretic mobilities between diluents were due to the viscosity of the solution, and average electrophoretic mobility multipled by viscosity was constant. When the diluent was distilled water the average mobility was much greater than would be expected from the lower viscosity alone. The field strength was varied to provide a velocity from 1.6 µ per second to 10 µ per sec. Throughout this range the field strength had no significant influence on the average electrophoretic mobility until the fat globule velocity exceeded 7 µ per sec. The average electrophoretic mobility increased 0.35 µ/sec/v/cm when the pH of a synthetic salt medium was increased from 6.08 to 7.44. The increase in average mobility as the pH increased was linear. Mobilities at 21% and 79% of cell depth were compared with mobilities at 50% of cell depth. Mobilities were equal when the mobilities determined at the center of the cell were multiplied by 0.67.