Abstract
Microelectrophoretic measurements of the polyions acacia, acid-processed gelatin, and alkali-processed gelatin have been used to predict the optimum pH and ionic strength requirements for their complex coacervation and thus to maximize the amount of coacervate formed. Experimental data on the effect of pH and added salt on the coacervate volumes of acid-processed gelatin and acacia and alkali-processed gelatin and acacia have been used to confirm predictions made from microelectrophoretic measurements. Microelectrophoresis has also been carried out on gelatin/acacia coacervate droplets and the electrophoretic mobility profiles are identical to those of gelatin and acacia mixtures, adsorbed onto colloidal silica particles.
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