ANALYSIS AND CHARACTERIZATION OF PROTEINS 



147 



content of the various ammo-acid radicals and how great a rearrange- 

 ment and reassortment of radicals is necessary before one protein can 

 be converted into another and, consequently, before the various 

 proteins of the diet can be converted into the characteristic proteins of 

 the various tissues of the body. 



PROPORTION OF VARIOUS AMINO-ACIDS YIELDED BY CERTAIN PROTEINS 



ON HYDROLYSIS. 



REFERENCES. 



GENERAL CHARACTERISTICS OF THE PROTEINS: 



Robertson: The Physical Chemistry of the Proteins. New York, 1918. 

 HYDROLYSIS AND SYNTHESIS OF PROTEINS AND POLYPEPTIDES: 



Fischer: Untersuchungen iiber Aminosauren, Polypeptide und Proteine (1899- 



1906). Berlin, 1906. 



Plimmer: The Chemical Constitution of the Proteins. 3 parts. London, 1917. 

 Van Slyke: Jour. Biol. Chem., 1909-10, 7, p. xxxiv; 1911, 9, p. 185; 1911-12, 10, 

 p. 15; 1915, 23, p. 411; 1912, 12, p. 295; 1913-14, 16, pp. 121 and 125; 1915, 22, 

 p. 281; 1915,23, p. 407. 



