SECT. I] PHYSICO-CHEMICAL SYSTEM 269 



Table 13 [cont.]. 



form of the two glucoproteins and the other albumen, while part of 

 it was accounted for by the fact that the yield of the crystallising 

 process is not great. Ovomucoid was originally discovered by 

 Neumeister, who called it "pseudopeptone", and first studied by 

 Salkovski and Zanetti. 



The investigations of Osborne & Campbell, whose memoir is the 

 best on this subject, give no very definite indication of the pro- 

 portions in which these proteins make up the protein fraction of 

 egg-white, but they put ovoalbumen at about 80 per cent., and 

 ovomucin at about 7 (see Table 13). Later, Komori estimated that 

 ovomucoid accounted for about 10-5 per cent, of the proteins, and 

 in 1927 I obtained a figure of 7-6 per cent, for the same con- 

 stituent. Morner, in his extensive study of ovomucoid in numbers 

 of birds' eggs, obtained results from which higher figures emerge on 

 calculation, namely, from 10 to 20 per cent. The only exceptions 

 were the pelicans, which seemed to have very little ovomucoid. The 

 most probable relationship between the proteins is as follows: 

 ovoalbumen 75, ovomucoid 15, ovomucin 7 and conalbumen 3 per 

 cent., but these values are only very approximate, and further work on 

 this point is much to be desired. Leaving out ovomucin, Wu & Ling 

 found that the proportions were as follows (for Gallus domesticus) : 

 ovoalbumen 78-3, ovomucoid 12-3 and conalbumen 9-4 per cent., or 

 1-34, 0-21 1 and o-i6i gm. per cent, respectively. Certain Russian 

 workers (Worms and Panormov) have described two proteins, anatin 

 and anatidin, in the egg-white of the duck's egg, and three, corvin, 



