OVOGLOBULIN. 601 



amount of phosphorus in the organic substance of the alcohol-ether 

 extract, was 107.2 p. m. and the cholesterin 17.5 p. m. 



The white of the egg is a faintly yellow albuminous fluid inclosed 

 in a iramework of thin membranes; and this fluid is in itself very liquid, 

 but seems viscous because of the presence of these fine membranes. That 

 substance which forms the membranes, and of which the chalaza 

 consists, seems to be a body closely related to horn substances (LIEBER- 

 MANN). 



The white of the egg has a specific gravity of 1.045 and always has an 

 alkaline reaction toward litmus. It contains 850-880 p. m. water, 

 100-130 p. m. protein bodies, and 7 p. m. salts. Among the extractive 

 bodies LEHMANN found a fermentable variety of sugar which amounted 

 to 5 p. m. or, according to MEISSNER, 80 p. m. of the solids. 1 Besides 

 these one finds in the white of the egg traces of fats, soaps, lecithin and 

 cholesterin. 



The white of the egg of the Insessores becomes transparent on boiling and acts 

 in many respects like alkali albuminate. This albumin TARCHANOFF 2 called 

 " tatalbumin." 



The protein substances of the white of egg behave like glycoproteins r 

 as they all yield glucosamine. For the globulin and albumin it has not 

 been proven nor is it probable that the glucosamine belongs to the pro- 

 tein molecule. According to the solution and precipitation properties 

 they are similar to the globulins, albumins or proteoses. The representa- 

 tives of the first two groups, which until recently were considered as 

 true proteins, are ovoglobulin and ovalbumin. The proteose-like body 

 is ovomucoid. 



Ovoglobulin separates in part on diluting the egg-white with water, 

 It is precipitated upon saturation with magnesium sulphate or upon 

 one-half saturation with ammonium sulphate and coagulates at about 

 75 C. By repeated solution in water and precipitation with ammonium 

 sulphate a part of the globulin becomes insoluble (LANGSTEIN). This 

 also occurs on precipitation by diluting with water or by dialysis, and 

 it is quite possible that the globulin is a mixture. That portion which 

 readily becomes insoluble seems to be identical with EICHHOLZ'S gly- 

 coprotein or OSBORNE and CAMPBELL'S ovomucin. LANGSTEIN obtained 

 11 per cent of glucosamine from the soluble ovoglobulin. The total 

 quantity of globulins, according to DILLNER, is about 6.7 per cent of 

 the total protein substances, and this corresponds with the recent deter- 

 minations of OSBORNE and CAMPBELL. In regard to the probable occur- 



1 Cited from v. Gorup-Besanez, Lehrbuch, 4. Aufl., 739. 



2 Pfliiger's Arch., 31, 33, and 39. 



