xii CONTENTS OF PART I. 



PAGE 



(d) Aspartic Acid 52 



(e) GlutamicAcid - 53 

 (/) Serine - 53 

 (g) The Distillation Residue 54 

 (h) The Isolation of Oxyproline - 54 



B. THE DI-AMINO ACIDS - - - 55 



I. Hydrolysis and Estimation of Protein - 55 



II. Removal of Sulphuric Acid. Estimation of Ammonia 



and Humin Nitrogen - 55 



III. Precipitation of Arginine and Histidine - 56 



IV. Estimation and Isolation of Histidine - - 5 7 



V. Estimation and Isolation of Arginine - - 59 



VI. Estimation and Isolation of Lysine - - 60 

 Colorimetric Estimation of Histidine - 61 



THE RESULTS OF THE ANALYSIS A - - 63 



THE RESULTS OF THE ANALYSIS B - - 69 



Protamines - - ?o 



Histones - 72 



Albumins and Globulins - 73 



The Vegetable Proteins - 74 



Phosphoproteins - - 76 

 The Scleroproteins - .77 



Various Proteins - - - - 81 



Derivatives of Proteins - - - - - 82 

 ANALYSIS OF PROTEINS BY THE DISTRIBUTION OF THE VARIOUS 



KINDS OF NITROGEN - - - 85 



A. Distribution of the Nitrogen in Three Groups - 87 



B. Distribution of the Nitrogen in Seven Groups - - 89 



I. Estimation of Amino Nitrogen - 89 



II. Estimation of the Different Groups of Amino Acids - 97 



ANALYTICAL DATA - lll 



I. Composition of Proteins in Amino Acids - -in 



II. Distribution of Nitrogen in Three Groups - - - 131 



III. Distribution of Nitrogen in Seven Groups - - - 132 



IV. Distribution of Nitrogen in Seven Groups, in Foodstuffs 134 



V. Effect of Carbohydrate on the Distribution of Nitrogen in 



Seven Groups - . - 135 

 TABLE : Milligrams of Amino Nitrogen corresponding to i c.c. 



of Nitrogen Gas . . - 136 



BIBLIOGRAPHY - I ^ 



INDEX 



