RESULTS OF ANALYSIS 81 



Various Proteins. 



The only analyses which we possess of glucoproteins pseudomu- 

 cin and paramucin were carried out before the ester method had be- 

 come of general use. Otori [1904, I, 2] has given some analytical 

 figures, but Pregl [1908, 2] with the small quantity of material available 

 could only perform a qualitative analysis. 



A large variety of proteins which cannot be included in any of the 

 above groups have been examined, including micro-organisms and the 

 muscle of Egyptian mummies. 



The qualitative data given by Abderhalden and Rona [1905] for 

 Aspergillus niger are of special interest, as this mould was grown on 

 different nutrient solutions and in each case the same amino acids 

 were synthesised. Emmerling [1909] found the usual amino acids in 

 the phosphorescent infusoria ; Tamura[i9i3, 1,2 ; 1914, I, 2] examined 

 the amino acids in the bacilli of tubercle and diphtheria, Mycobacter- 

 ium and a water bacillus; Omeliansky and Sieber [1913] analysed 

 Azotobacter chroococcum. The protein of yeast has been investigated 

 by Pringsheim [1913], Neuberg [1915], and Meisenheimer [1915]. 

 The bacteria had a high content in phenylalanine, whilst the results 

 for yeast are most variable. 



The data for the muscle of the Egyptian mummy are interesting 

 as showing that the muscle substance is preserved from decomposition 

 by the process of embalming. Autolysis of the muscle occurs, as 

 amino acids could be extracted from the tissue by water. 



The analysis of tumours by the ester method may perhaps throw 

 some light on cancer. Several tumours have been analysed, and they 

 all gave figures approximating to those in the table (p. 129). More 

 useful information was published by Drummond [ 1 91 6], see pp. 109, 133. 



By analysing the membrane enveloping the fat particles of milk 

 Abderhalden and Voltz [1909] have been able to show that the protein 

 is not caseinogen, but that it is most probably a mixture of proteins, 

 as is generally believed. 



The analyses of chicken muscle, fish muscle, scallop muscle and ox 

 muscle by Osborne and his associates are of extreme importance for 

 the study of the nutritional value of these food-stuffs as compared with 

 one another and with other, especially the vegetable, proteins. The 

 several muscles show a very close resemblance to the vegetable globul- 

 ins, but they contain less arginine and more lysine than these proteins. 

 The high content in lysine is particularly noticeable ; scallop muscle 

 contains the least amount; in the other muscles it is about 7-5 per 

 PT. I. 6 



