xii CONTENTS 



CHAPTER VI. 



PAGE 



PRECIPITATION OF VEGETABLE PROTEINS - - 35 



(a) Precipitation by Neutral Salts - -35 



(V) Precipitation by Dilution or by Dialysis - 35 



(c) Precipitation by Acids - 36 



CHAPTER VII. 



DENATURING OF VEGETABLE PROTEINS - - 37 



(a) Denaturing by Acids - - 37 



(6) Denaturing by Alkalies - 42 



(c) Denaturing by Alcohol - 43 



(d) Denaturing by Metallic Salts - - 43 



(e) Denaturing by Heat - 44 



CHAPTER VIII. 



PHYSICAL CONSTANTS OF VEGETABLE PROTEINS - 47 



(a) Specific Rotation of Vegetable Proteins - 47 



(b) Heat of Combustion of Vegetable Proteins - - 48 



(f) Ultimate Composition of Vegetable Proteins - 50 

 (<t) Fractional Precipitation with Ammonium Sulphate - - 50 



CHAPTER IX. 



PRODUCTS OF HYDROLYSIS OF VEGETABLE PROTEINS - 53 



(a) Hydrolysis by Acids - - 53 



(b) Hydrolysis by Alkalies - '55 



(c) Colour Reactions - - 55 



(d) Nitrogen in Vegetable Proteins - 56 



(e) Sulphur in Vegetable Proteins -^- 64 



CHAPTER X. 



CLASSIFICATION OF VEGETABLE PROTEINS - 72 



General Discussion - 72 



Enumeration of the Groups of Proteins - 72 



I. Simple Proteins - "73 



(a) Albumins 73 



(b) Globulins - 74 



(c) Glutelins - 79 

 (</) Prolamins - 80 

 (e) Albuminoids - 81 

 (/) Histones - 81 

 (g) Protamines - 81 



