240 



FORMATION OF SUGAR FROM FAT 



asparaginic acid and of the five of glutaminic acid presum- 

 ably only three are available as material for sugar. 



The following schema of these authors may perhaps 

 prove useful as guides in further investigations : 



CH 2 



H 2 



CH.NH 2 

 COOH 



CH 2 .OH 

 2 CH.OH 

 COOH 



GLUCOSE 



C 6 H 12 O 6 



GLUCOSE 



C 6 H 12 6 



GLUCOSE 



C 6 H 12 8 



GLUCOSE 



C 6 H 12 O 6 



FORMATION OF SUGAR FROM FAT 



Having adjusted our ideas as best we can in the matter 

 of the production of sugar from protein, our attention should 

 next be given the difficult problem of the formation of sugar 

 from fat. 



It should primarily be understood that we are dealing 

 here not with a single problem but with two. Fat is made 

 up of two components (glycerine and higher fatty acids), 

 and it is essential to clearly distinguish the production of 

 sugar from glycerine from that involving the fatty acids. 



Formation of Sugar from Glycerine. As far as the first 

 of these items is concerned, we can be very brief. Experi- 

 ments have been frequently made in which glycerine has been 



