COAGULATED PROTEINS. 



107 



In the tabulation of the hydrolytic products of plant proteins we 

 give edestin, of the hemp-seed, and legumin of the pea as examples of 

 globulins. The other three, hordein of barley, gliadin of wheat and zein 

 from corn belong to the prolamine group. 



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 and in 

 certain cases, as in the conversion of fibrinogen into fibrin (Chapter V), 

 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. / 



Coagulated proteins also seem to occur in animal tissues. We find, 

 at least in many organs such as the liver and other glands, proteins 



1 Abderhalden, Zeitschr. f. physiol. Chem., 37 and 40. 



2 Levene and D. v. Slyke, Journ. of biol. Chem., 6. 



3 Osborne and Biddle Amer. Journ. of Physiol, 26. 



4 Osborne and Clapp, Journ. of biol. Chem. 3. 

 6 Abderhalden and Babkin, ibid., 47. 



6 Osborne and Clapp, Amer. Journ. of Physiol., 19. 



7 Osborne and Jones, ibid., 26. 



8 Osborne and Guest, Journ. of biol. Chem., 9. 



9 Abderhalden and Samuely, Zeitschr. f. physiol. Chem., 44. 



10 Osborne, Jones and Clapp, Amer. Journ. of Physiol., 26. 



11 Kutscher, Zeitschr. f. physiol. Chem., 38. 



12 Fasal, Bioch. Zeitschr., 44. 



