CHAPTER XV. 

 TOLK AND WHITE OF THE EGG. 



(a) YOLK OF THE EGG. 



I. Separation of the Yolk into its Constituents. 

 II. Preparation of Vitellin; Detection of Lecithin. 



(b) WHITE OF THE EGG. 

 I. Reactions of Egg-albumin. 



II. Detection of Glucose in the White of the Egg. 

 III. Preparation of Ovomucoid. 



(a) YOLK OF THE EGG. 

 I. Separation of the Yolk into its Constituents. 



Shake the yolks of several hen's eggs with ether. 



Ether extract A : reserve a small Residue F : digest with gastric 



quantity, distil the rest; boil juice, 



the residue with barium hydrox- 

 ide solution. 



r "i r 



Insoluble residue Solution E : treat Solution G : albu- Residue H: para- 

 B : treat with with CO 2 and moses and pep- nuclein or para- 

 ether, filter; contains tone. nucleic acid, 

 glycerin-phos- 

 phoric acid, 

 c h o 1 i n e and 

 glycerin. 



Ether extract C: Residue D: 

 cholesterin, lutem. barium soaps. 



160 



