106 



THE PROTEIN SUBSTANCES. 



1 Abderhalden and H. Pribram, Zeitschr. f . physiol. Chem., 21. 



2 Abderhalden, Lehrb. d. physiol. Chem., 1909. 



3 K. Morner, Zeitschr. f. physiol. Chem., 34. 



4 Abderhalden, ibid., 37. 



5 Abderhalden and Pregl., ibid., 46. 



6 Levene and Beatty, Bicohem. Zeitschr., 4. 



7 Kutscher, Endprodukte der Trypsin Verdauung, Habit. Schrift., Marburg, 1899. 



8 E. Hart, Zeitschr. f. physiol. Chem., 33. 



8 Hopkins and Cole, Journ. of Physiol., 27. 



10 Abderhalden and Hunter, Zeitschr. f. physiol. Chem., 48. 



11 Abderhalden and Voitinovici, ibid., 52, p. 371. 



In the tabulation on page 107 we give the cleavage products of certain 

 vegetable proteids; and in certain cases when the analytical results by 

 two investigators differ somewhat, we will give the results side by side. 

 The edestin originated from the hemp-seed, the legumin from the pea, 

 the hordein from barley, the gliadin from wheat and the zein from corn. 



Coagulated Proteins. Proteins may be converted into the coagu- 

 lated condition by different means : by heating, by the action of alcohol, 

 especially in the presence of neutral salts, by chloroform, ether, and 

 metallic salts, and by the prolonged shaking of their solutions (RAMS- 

 DEN l ), and in certain cases, as in the conversion of fibrinogen into 

 fibrin (Chapter VI), by the action of an enzyme. The nature of the 

 processes which take place during coagulation is unknown. The 

 coagulated albuminous bodies are insoluble in water, in neutral salt 

 solutions, and dilute acids or alkalies, at normal temperature. They 

 are dissolved and converted into albuminates by the action of dilute 

 acids or alkalies, especially on heating. 



1 Arch. f. (Anat. u.) Physiol., 1894. 



