250 Kiihne and Chittenden—Peptones, 
tyrosin was really absent in this case was shown by the final exam- 
ination of the whole united residues by Hoffman’s test, which was | 
absolutely negative, while it appeared plainly with the products of 
the remaining antipeptones. 
Although we do not wish to consider the behavior of the gland 
peptones as a criterion for antipeptone in general, still this result, 
united with the small amount of tyrosin obtained from the latter, 
seemed to call for further investigations concerning the decomposi- 
tion of those primary cleavage products of albumin related to the 
antipeptones, especially antialbumid. We began this extension of 
our work because during our treatment of the subject an article of 
Maly’s* appeared, in which he described a very interesting cleavage 
and oxidation product, obtained by treating albumin with potassium 
permanganate, which product possesses the essential properties of the 
albumins, and yet on further decomposition does not yield tyrosin. 
It is questionable, therefore, whether this property is not the one 
directly distinguishing the bodies of the anti- group from the pri- 
mary cleavage products of the albumins. 
A few preliminary experiments were made with samples of anti- 
albumid prepared by the action of boiling dilute sulphuric acid, both 
on fibrin and Thiry’s neutralization precipitate from egg-albumin, 
also with the antialbumid remaining from the digestion of fibrin 
with trypsin, and finally with a small neutralization precipitate 
of so-called parapeptone from an incomplete pepsin digestion of fibrin, 
which we regarded as antialbumose. After these experiments as a 
whole, had resulted contrary to our expectations, in that a moderate 
amount of tyrosin appeared after boiling the substance for a long 
time with sulphuric acid, we submitted to decomposition a prepara- 
tion from which we thought we could expect a decisive result. 
This preparation was an antialbumid from egg albumin, made in one of 
our former investigations as follows: White of egg freed from mem- 
brane, was coagulated by heat in an acid solution, the coagulum fil- 
tered, thoroughly washed and then heated for a long time at 100° C, 
with dilute sulphuric acid, the residue filtered, washed thoroughly 
with water, dissolved in sodium carbonate, precipitated by neutraliz- 
ation, the precipitate dissolved in 0-2 per cent. hydrochloric acid and 
the antialbumid freed from all other other albuminous bodies by long 
continued digestion with pepsin. The antialbumid was then separated 
{rom the solution by neutralization, washed, dissolved in 0:5 per 
* Wiener Acad. Sitzungsber., xci, Abth. 5, February, 1885. 
Se 
