88 PROTEIN POISONS 



It has been possible in this hydrolysis to recover only 

 8.19 per cent, of the nitrogen in the fluid esterified. Doubt- 

 less we should have obtained a greater percentage had 

 we been able to secure a higher vacuum. Fischer does his 

 work with a vacuum of 1 to 2 mm. of mercury, while the 

 best w r e could obtain with the facilities at our command 

 varied from 20 to 30 mm. 



While the results of this work are not so satisfactory as 

 one might wish it does indicate that the proteins of the 

 two bacilli studied are different in their chemical compo- 

 sition. This is shown by the distribution of the amino- 

 acids as is indicated by the following figures: 



Colon. Tuberculosis. 



Glutamic acid . . . 3.00 per cent. 0.20 per cent. 



Glycocoll 0.33 per cent. 0.00 per cent. 



Alanin 1.00 per cent. 1.40 per cent. 



Valin 1 . 60 per cent. 4 . 60 per cent. 



Leucin 2 . 00 per cent. 1 . 82 per cent. 



Phenylalanin . . . . 0.20 per cent. 0.50 per cent. 



Wheeler has reported as follows upon the mono-amino 

 acids of the toxophor group: 



The poisons selected for this work were those from 

 tuberculosis, typhoid, and colon germ substances, an,d for 

 comparison that from egg albumin. For the tuberculosis, 

 the poison from 900 grams germ substance was used 296 

 grams; for the typhoid, 100 grams of the poison; for the 

 colon, that from 300 grams of germ substance, estimated 

 as 61.5 grams; while for the albumin, that from 200 grams 

 of the protein was employed, yielding, it was estimated, 

 93 grams of crude poison. These poisons were hydrolyzed 

 by boiling under a reflux condenser for fourteen hours 

 with concentrated hydrochloric acid. The nitrogen of 

 each extract was determined by the Kjeldahl method, 

 using an aliquot part of each as a sample, and giving the 

 following results : 



NITROGEN OF ACID EXTRACT OF POISONS 

 Source of poison Per cent, of N. 



Tuberculosis 9.895 



Typhoid 10.380 



Colon . . . 10.185 



Egg albumen 11.477 



