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The effects of the saccharides on the volume of elastin are primarily “dehydrating” or “osmotic” ones, those of J -  and Cl -  are primarily “electrostatic” ones, and the effect of urea is predominantly a “denaturing” one.

zeitschrift für naturforschung c

Über die sogenannte denaturierende Wirkung von Elektrolyten und Nichtelektrolyten, geprüft an der von Konzentration und pH-Wert abhängigen Volumsveränderung des elastischen Gewebes / On the So-called Denaturing Effect of Electrolytes and Non-electrolytes Shown by the Volume Changes of the Elastic Tissue Depending on Concentration and pH