THE PROTEIN SUBSTANCES. 



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tions of the two primary albumoses, three secondary products 

 and final peptones, and their behavior toward certain reagents, 

 ( + = present, = absent) : 



In the formation of the albumoses and peptones from native 

 protein molecules a large amount of water is added; roughly 

 the action may be compared to the hydration of starch, pro- 

 ducing malt sugar and finally glucose. As the original mole- 

 cule is very large the percentage amount of water taken up in 

 the hydration is much less than is the case in the carbohydrate 

 conversion. It is also very interesting to note that with the 

 progress of the hydration the amount of hydrochloric acid 

 which may be held by the product increases ; the smaller mole- 

 cules in the aggregate resulting from the hydration have a 

 much greater capacity for combining with free hydrochloric 

 acid than the parent substances have. This question assumes 

 considerable practical importance in connection with the sub- 

 ject of gastric digestion and acidity of the stomach, as will be 

 shown later. 



