1182 PROTEIDS. 



obtained, mixed in some cases with variable quantities of an 

 ordinary acid-albumin, by neutralizing the digesting mixture, 

 from which it is thus precipitated. As already stated, it is 

 characterized by the property that it cannot be converted into 

 a peptone by the most prolonged action of even the most active 

 pepsin, while on the other hand it is readily peptonized by 

 trypsin and yields then antipeptone, but no leucine or tyrosine. 

 Apart from its behaviour with pepsin and trypsin, it resembles 

 ordinary acid-albumin and syntonin in its general chemical 

 reactions. But the latter are chemically quite distinct from 

 antialbumate or parapeptone, for either of them may be pep- 

 tonized by pepsin, and the peptones thus formed may be partly 

 made to yield leucine and tyrosine by the subsequent action of 

 trypsin. 



Antialbumid. By the further prolonged or active treatment 

 of antialbumate with acids it is converted into the substance 

 to which Kiihne gave the name of antialbumid. It is in all 

 respects identical with the 'hemiprotein' of Schiitzenberger, 

 and also probably with the dyspeptone of Meissner, so far as 

 the latter was not perhaps largely composed of nucleins. It 

 also makes its appearance, but in very small amount, during a 

 peptic digestion, and in considerable quantity during a pan- 

 creatic. It is characterized by its relatively great insolubility 

 in dilute acids and alkalis, so that it separates out as a granular 

 residue during a pancreatic digestion. This residue is readily 

 soluble in 1 p.c. caustic soda ; if reprecipitated by neutraliza- 

 tion, it is now soluble in 1 p.c. sodium carbonate. From either 

 of these solutions it is very completely precipitated by the addi- 

 tion of a little sodium chloride. In dilute alkaline solution 

 (1 p.c. Na 2 Co 3 ) it may be partly converted into a peptone by 

 the action of trypsin, during which process the larger part 

 separates out into a gelatinous coagulum or clot, which is quite 

 unacted upon by pepsin and can only be peptonized by the pro- 

 longed action of very active trypsin in presence of a considerable 

 amount (5 p.c.) of sodium carbonate. The peptone thus pro- 

 duced is antipeptone, for it yields no leucine or tyrosine by the 

 action of trypsin. 



The Albumoses. These are the primary products of the 

 action of the proteolytic enzymes on proteids, and give rise by 

 the further action of the ferments to the corresponding pep- 

 tones. In accordance with Kiihne's views already stated there 

 must of necessity be at least two albumoses, antialbumose the 

 forerunner of antipeptone, and hemialbumose of hemipeptone. 



Antialbumose. This substance is obtained as a neutralization 

 precipitate at a certain early stage of a fractionated peptic 

 digestion of proteids. In its ordinary chemical reactions it is 

 indistinguishable from acid-albumin or syntonin. It may be 

 converted into a peptone by the further action of pepsin, and 



