30^ 



THE HEXONE BASES OF EGG-WHITE. 



By J. M. Petrib, D.Sc, F.I.C, Linnean Macleay Fellow of 

 THE Society in Biochemistry; and H. G. Chapman, 

 M.D., B.S. 



{From the Physiological Laboratory of the University of Sydney). 



The separation of the hexone bases from the products of the 

 hydrolysis of the proteins of egg-white dates from the 

 work of Siegfried*, communicated by Drechself. In 1895, 

 Hedin| separated 24 gm. arginin from 300 gm. Albumin 

 aus Eiweiss (Grubler), a yield of 0-8%. In 1896, Hedin recog- 

 nised ]ysin§, and, a little later, histidin|| among the products of 

 the dissociation of the same substance. 



In 1899, Hausmannll determined the amount of diamino 

 nitrogen in egg-albumin prepared by the method of Hofmeister. 

 His figure represents that portion of nitrogen which is precipit- 

 able by phosphotungstic acid after the ammonia has been removed 

 by boiling with magnesia. The hydrolysis was carried out with 

 boiling hydrochloric acid. Hausmann found 21*33% of the 



*Ber. xxiv., S. 418, 1891. 



t Arch. Anat. u. Phys., S. 271, 1891. 



+ Zeit. physiol. Chein.,xxi., S. 163, 1895 6. 



§Zeit. physiol. Chem., xxi., S. 302, 1895-6. 



1! Zeit. physiol. Chem., xxii., S. 191, 1896-7. 



H Zeit. physiol. Chem., xxvii., S. 95, 1899. 



