INFLUENCE OF THE FOOD ON THE TISSUES 59 



he compared the composition of various proteins, gliadin, glutenin, and 

 caseinogen, with muscle protein (syntonin) and has compiled the 

 following table of the amino acid (partial) content in 100 grms. of 

 protein : 



He argues that if these different proteins, after decomposition in the 

 intestine and absorption were utilized for the formation of the muscle, 

 then a variation in the constitution of the muscle protein ought to be 

 found. In order to test this point small quantities of these different 

 proteins close to the minimal protein requirement were given but no 

 very marked differences were found in the minimum amount required 

 to get the dog into nitrogenous equilibrium. This result did not 

 correspond with what was expected from an interesting calculation 

 which he gave at the end of his paper as regards the relationship in 

 amino acid content of the different proteins used. Putting down 100 

 as the constant for each amino acid in syntonin, the following figures 

 are the values for his other proteins : 



From these figures he calculated the following : 



i.e. four to five times as much caseinogen and two and a half times as 

 much aleuronat must be given in order to yield the amount of alanine 



