GENERAL CHEMICAL CHARACTERS OF PROTEINS 35 



tained, and it is now generally admitted that, when the conditions 

 for determination suggested by Osborne and Harris and by Giimbel 

 are adhered to the " Hausmann numbers " form most valuable factors 

 for the characterisation of the individual proteins. 



In the following table are given some of the chief results obtained 

 by Osborne and some results by Kossel and Kutscher, rearranged 

 and recalculated by J. H. Millar, together with some more recent 

 determinations by Giimbel. The numbers for the proteoses and 

 peptones are obtained from the reports of the Guinness Laboratory, 

 vol. i., pt. ii. (1906), pp. 230, 235. 



