172 



LECTURE IX. 



separating them by fractional distillation. The amino acids are then re- 

 covered by saponifying the amino acid esters. On account of considerable 

 differences in the boiling-points of these esters, it is possible to obtain by 

 mere distillation a fairly satisfactory complete separation of the amino 

 acids. With the help of this method a considerable number of protein 

 substances have been carefully examined. We will give in the follow- 

 ing summary the results thus arranged according to the classification 

 previously given. It may be said that the amounts of amino acids 

 indicated, represent the minimum values. As the various proteins were 

 all analyzed under the same conditions, it is, therefore, possible to com- 

 pare the individual proteins according to their percentages of mono- 

 amino acids. The values given are all based on 100 grams of ash-free 

 material, dried at 100 degrees. 



1. THE ALBUMIN GROUP. 



1 E. Abderhalden: ibid. 37, 495 (1903). 



2 E. Abderhalden and F. Pregyl: ibid. 46, 24 (1905). 



2. THE GLOBULIN GROUP. 



1 E. Abderhalden 

 3 E. Abderhalden 



3 E. Abderhalden 



4 E. Abderhalden 

 8 E. Abderhalden 



: Z. physiol. Chem. 44, 17 (1905). 

 and F. Samuely: ibid. 46, 193 (1905). 

 : ibid. 37, 499 (1903); 40, 249 (1903). 

 and O. Rostoski: ibid. 44, 265 (1905). 

 and B. Reinhold: ibid. 44, 284 (1905). 



