Recent work on the osmotic pressure of the hen’s egg has introduced a sense of uncertainty as to the value of the many comparisons which have been made between osmotic pressures of the blood, body fluids, and surrounding media. The uncertainty pertains not to theory but to a simple matter of fact and, as this involves that most fundamental datum for biological theory—viz., the state of the water in the living cell—there is urgent need to have it cleared up. The fact in dispute is the freezing point of the yolk and white of the bird’s egg. Atkins in 1909 by measurements, obviously made with the greatest care, found “no difference between the freezing point of white and yolk of the same egg and a mixture of white and yolk gave the same depression.” Atkins (1909) used the ordinary Beckmann technique and so, too, did Straub (1929) twenty years later, but with a surprisingly different result for he found a constant difference between white and yolk of the hen’s egg amounting on the average to —0·15° C. A. V. Hill (1930) confirmed Straub’s (1929) finding by a different method. He compared the fall in temperature caused by evaporation with that of water and from the difference calculated the osmotic pressure. Howard (1932) using the Beckmann method again found no difference in the freezing point of white and yolk. In these measurements the yolk was puddled by stirring so that at sometime or another the structure was broken down. Yolk is not only a chemical complex but it is alive, gross mechanical disturbance might, therefore, have the effect it usually has on living cells and cause chemical breakdown with consequent fall of the freezing point. Hale’s experiments were designed to explore this possibility by observing directly the freezing point of intact yolk and white.
Nanoarchitectonics on living cells