SECT. l] 



PHYSICO-CHEMICAL SYSTEM 



277 



molecule consists of four trisaccharides each containing one molecule 

 of glucosamine and two of mannose. 



Table 15. Ovoalbumen and ovomucoid glucosamine content. 



Hen {Callus domesticus) 



Hofmeister (1898) 



Seemann (1898) ... 



Langstein (1900) 



Willanen (1906) ... 



Pavy (1907) 



Samuely (1911) ... 



Neuberg & Schewket (1912) ... 



Zeller (1913) 



Needham (1927) 



Abderhalden, Bergell & Dorpinghaus 



Neuberg (i 901) ... 



Blumenthal & Mayer (1900) ... 



Izumi (1924) 



Tillmans & Philippi (1929) 

 Turtle ( Thalassochelys corticata) 



Takahashi (1929) 



Bywaters (1909) Seromucoid 

 Pavy (1899) Ovomucoid 



(1904). 



Ovoalbumen 



/o 



90 



IO-5 



Trace 



3-4 

 3-7 



Ovomucoid 



% 



15-0 

 34-9 



I9-5-22-3 

 21-7 

 29-4 

 24-0 

 33-7 

 II-5 



7-4 

 6-2 



Glucose % by hydrolysis with 



Osseomucoid ... 

 Tendon mucoid 

 Ovoalbumen ... 

 Serum globulin 



10 % KOH 



I2-0 

 12-3 



4-6 



33 

 2-6 

 2-8 



5 % HCl 

 15-9 



21*7 



lo-B 

 II-6 



2-5 



2-8 



The free carbohydrate of the egg-white has also received a great 

 amount of attention from an early date. In 1846 Winckler isolated 

 a quantity of a sugar (4 grains) from the egg-white of the hen's egg, 

 and identified it as lactose. ''Physiologists", he said, "will be able 

 to tell me whether this is of importance for the embryo or whether 

 it was some abnormality." The observation has not since been re- 

 peated, and it is in the highest degree unlikely that any lactose was 

 ever in an egg, unless the diet of the hen was a very unusual one. 

 Budge and Aldridge soon were at work on this subject, the former 

 concluding that the carbohydrate was glucose, but suggesting that 

 it might form a disaccharide during development, and the latter 

 making no concession to Winckler. The presence of glucose was 

 afterwards abundantly established by the work of Barreswil ; Leh- 

 mann ; Meissner ; Salkovski ; and Pavy. Later many quantitative 

 estimations were made, and these are collected together in Table 16. 

 The older figures for free carbohydrate may be regarded as fairly 



