Chittenden and Bolton—Kgg-Albumin and Albumoses. 338 
finely divided by shaking with glass, the fluid mixed with an equal 
volume of water or more, then shaken vigorously with air and 
finally filtered through cloth. The solution so obtained, was then 
saturated with crystals of magnesium sulphate at 20° C., for the com- 
plete removal of the globulin. The mixture was filtered through 
paper and the clear filtrate saturated with sodium sulphate. The 
precipitated albumin was then filtered and washed with a saturated 
solution of sodium sulphate, after which it was dissolved in water and 
dialyzed in running water until the magnesium and sodium sulphates 
were entirely removed. The fluid was then again filtered and the 
albumin finally coagulated by being poured into eight litres of boil- 
ing water, slightly acidified with acetic acid. The great bulk of the 
coagulum so obtained was at once placed in four litres of 0-4 per 
cent. hydrochloric acid, while a small sample for analysis was washed 
with 95 per cent. alcohol, finally with absolute alcohol and then 
dried, first at 100° C., and finally at 106° C., in vacuo, until of con- 
stant weight. The following table shows the results of the analysis 
of the product. The various determinations were made as described 
in the previous articles on these subjects, the sulphur being deter- 
mined by fusion with potassium hydroxide and potassium nitrate in 
a silver crucible, according to the method designated by Hammar- 
sten* as la. 
Albumin B. 
This albumin was prepared from the whites of 126 eggs by a some- 
what different method. The albumin solution, after dilution with 
water, was made very distinctly acid with acetic acid, and the heavy 
precipitate of globulin, after it had well settled, removed by filtration. 
The acid fluid was then made exactly neutral with sodium carbonate 
and again filtered ; it was then thymolized and dialyzed in running 
water for eight days. A little globulin, not precipitated by the acetic 
acid, was found in the bottom of the dialyzers when the salts had 
diffused out. This was filtered off and the perfectly clear fiuid evap- 
orated at 35-45° C., to perfect dryness. A sample of this preparation 
was ground fine, dried at 106° C. im vacuo and analyzed. It is perhaps 
questionable, whether all of the globulin is removed by this method. 
The precipitate with acetic acid was quite heavy, and as H. Dillnert 
has recently shown that the amount of globulin in egg-albumin, as 
* See Zeitschrift fiir physiolog. Chemie, Band ix, p. 289. 
+ Ueber die Globuline im Hihnereiweiss, Jahresbericht fiir Thierchemie, 1885, 
Dp: 1. 
