CONTENTS vii 



CHAPTER IV. 



THE CARBOHYDRATES; THE DISACCHARIDES, POLYSACCHARIDES AND 

 GLUCOSIDES. 



The Disaccharides 76 



Polysaccharides 81 



Aminopolysaccharides 88 



Glucosides K 89 



The Carbohydrate Esters . * . 91 



CHAPTER V. 



THE HYDRO-AROMATIC DERIVATIVES: THE CYCLOSES, CHOLESTEROL AND 



CHOLIC ACID. 



General Characteristics . . . '; 93 



The Cycloses 95 



Cholesterol and the Phytosterols 97 



Bile Concretions; Ambergris . . . . 100 



Cholesterol Esters 101 



The Bile Salts and Cholic Acid 102 



CHAPTER VI. 



THE FATS. 



The True Fats 107 



The Characteristics of the Natural Fats 109 



Waxes Ill 



The Phospholipins or Phosphatids 113 



Glucosides of the Phospholipins 116 



CHAPTER VII. 



THE PROTEINS AND THE AMINO-ACIDS. 



General Characteristics of the Proteins .......... 120 



Coagulation Reactions 122 



The Classification of the Proteins 124 



I. The Simple Proteins 126 



II. The Conjugated Proteins 128 



III. The Products of Protein Hydrolysis 130 



IV. The Coagulated Proteins 131 



The End-produats of Protein Hydrolysis; the Amino-acids . . . . . 131 



The Synthesis of Proteins 138 



The Occurrence of Peptides among the Products of Protein Hydrolysis . 143 

 The Analysis and Characterization of Proteins by the Determination of the 



Amino-acid Radicals which they contain 144 



CHAPTER VIII. 

 COMPOUNDS OF THE PROTEINS. 



Types of Union in the Protein Molecule 148 



Consequences of the Polypeptide Structure of Proteins 151 



The Precipitation and Coagulation of Proteins by Inorganic Salts . . . 158 



Compounds of Proteins with other Proteins 170 



