DETERMINATION OF KREATININ. 



23 



three years and found to be of great value, was perhaps first applied 

 by Micko. a As before stated, yeast extracts contain no kreatin or 

 kreatinin, while in meat extracts these two bodies are present in con- 

 siderable amounts. 



Some experiments on meat extract, yeast extract, and mixtures 

 of the two were tried with satisfactory results, using the Folin 6 colori- 

 metric method. In determining the kreatinin by this method in the 

 presence of yeast extract, slightly higher results are obtained than 

 when yeast extract is not present. When the kreatin and kreatinin 

 are determined together (after dehydrolysis) in a sample of meat 

 extract the presence of yeast extract does not seem to affect the 

 results. In the case of the yeast extract no kreatin or kreatinin was 

 found, as is shown in Tables VII and VIII. 



Table VII.- -Kreatinin in meat and yeast extracts. 



Table VIII. — Total kreatinin {including kreatin converted to kreatinin) in meat and 



yeast ertracts. 



a Loe. cit. 



bZts. physiol. Chem., 1904, ^:223. 



