SALTS OF ALBUMIN AND ACIDS 



acids of an albumose mixture made from Witte's peptone and 

 freed as far as possible from salts and peptone by dialysis for 

 five weeks. They found that the value calculated on unit dry 

 weight was not less than that obtained for albumin. The 

 collection of curves in Fig. 21, showing the viscosities of various 

 protein derivatives in 

 the same concentra- 

 tion, shows these varia- 

 tions in properties very 

 clearly. The substances 

 here included are a prot- 

 albumose made by the 

 method of E. P. Pick 

 from Witte's peptone, 

 a mixture containing 

 excess of glutoses made* 

 by heating glutin, freed 

 from salts by dialysis, 

 for an hour in an auto- 

 clave at 120, and glutin 

 heated for ten hours at 

 143 to break down the 

 higher peptides. The 

 viscosity curve of i per 

 cent, serum albumin in 

 the same range of acid 

 concentrations is given 

 for comparison. 



The viscosity of prot- 

 albumose passes 

 through a maximum on addition of acid, but the height of the 

 curve is only one- third of that of the curve for albumin itself. 



If one tried to plot the curve for i per cent, glutin on the same 

 scale, this would not be possible even with ordinates four times 

 as large. The great decrease in viscosity shown by the salt 

 ions of glutose is thus very marked, for the maximum value 

 scarcely reaches that of the albumin, while the glutin peptide 

 gives a scarcely appreciable increase in viscosity on addition 



FIG. 21. 



0*01 POZ O'OS OV*f O'OSnHCl 



-Combination of degraded proteins 

 with hydrochloric acid. 



