INDEX 



169 



Distillation, in vacuo, loss during, 67. 

 , residue, 54. 



Distillers' grains, N distribution, 134. 

 Distribution of nitrogen, 85-110. 



, analytical- data, 131-135. 



Di-thio-aminopropionic acid, 3. 



EDESTIN, i, 74, 107. 



, composition, 83, 115. 



, N distribution, 131, 132. 



, tryptophan, 29, 31. 



, tyrosine, 20, 22, 23. 

 Egg-albumin, i, 5, 7, 64, 73, 84. 



, composition, 83, 113. 



, N distribution, 131. 



, tryptophan, 31. 



, tyrosine, 20. 

 Egg-membrane, i, 24, 80. 



, composition, 124. 



, N distribution, 131. 

 Egg-white, 73. 

 Elastin, i, 5, 79, 80. 



, composition, 124. 



, tryptophan, 31. 

 Elastose, composition, 130. 

 Elementary composition, 2, 84. 

 Elephant epidermis, 80. 

 , composition, 125. 

 , N distribution, 131. 

 Engeland's rnethylation method, 44, 69. 

 Enzymes in hydrolysis, 9, 14, 15, 19, 22, 27, 



3. 3 1 - 

 Epidermis, 80. 



, elephant, composition, 125. 



, N distribution, 131. 



, tryptophan, 29. 

 Ester method, 7, 33-54. 

 Esterification, 35-42. 



, loss during, 67. 

 Esters, extraction, 37-40. 



, , loss during, 67. 



, fractional distillation, 40-42. 



, reconversion into amino acids, 42, 52. 

 Estimation of units, 15-62, 97-107. 

 Euglobulin, 108, 109. 



, N distribution, 132, 133. 

 Excelsin, i, 74. 



, composition, 115. 



, N distribution, 131. 



, tyrosine, 23. 



FEATHERS, i, 80. 



, composition, 126. 

 Fibrin, i, 72, no. 



, composition, 114. 



, N distribution, 132, 135. 



, tryptophan, 31. 

 Fibrinogen, i. 

 Fibrinpeptone, 2. 



Fir-tree seed, protein, composition, 117. 

 Fish muscle, 81, 82. 



, composition, 129. 

 , N distribution, 131. 

 Foodstuffs, cattle, 109-110. 



, N distribution, 134. 



Formaldehyde in humin formation, 65, 66. 



Formalin titration method of Sorensen, 12-14. 

 Fractional distillation in vacuo, 40-42. 

 Furfural in humin formation, 66. 



GADUS-HISTONE, i. 



, composition, 112. 



Gelatin, i, 4, 5, 7, 21, 36, 39, 79, 80, 107. 



, composition, 124. 



, N distribution, 131, 132. 



, non-amino N, 107. 



, tyrosine, 20. 

 Gelatin-kyrin, 83. 

 Gelatin peptone, 82-83. 

 Gelatoses, 82 

 Gliadin, rye, 75. 



, wheat, i, 25, 63, 69, 75, 86, 107, 108. 



, , cystine isolation, 25. 



, , tyrosine, 20. 

 Gliadins, i, 74, 75. 



, composition, 86, 108, ng. 



, N distribution, 131, 132. 

 Globin, 2, 72. 



, compositipn, 112. 

 Globulins, i, 20, 25, 73. 



, composition, 114. 



, N distribution, 131, 132, 133. 



, tryptophan, 31. 



, tyrosine, 20, 23. 



, vegetable, i, 74-75, 81. 



, , composition, 115-117. 



, , N distribution, 131, 132. 



, , tryptophan, 31. 



, , tyrosine, 20, 23. 

 Globulose, 2. 

 Glucoproteines, 7. 

 Glucoproteins, 2, 7, 8l. 

 Glucosamine, 6-7. 



Glutamic acid, 33, 73, 74, 75, 76, 77, 79, 80, 

 82, 83, 85, 86, 89. 

 amount in proteins, 111-130. 

 characterisation, 53. 

 constitution, 3. 

 ester, 37, 42, 52. 

 hydrochloride, 33, 35. 

 in humin formation, 65. 

 isolation, 33-35, 53. 

 loss during analysis, 67, 68, 69. 

 separation from aspartic acid, 34. 



- leuc : ne, 34, 53. 

 Glutamine, 74. 

 Glutelins, i, 75. 



, composition, 118. 



, tyrosine, 20. 

 Gluten, 75. 



, composition, 118. 



, flour, N distribution, 134. 



, N distribution, 134. 



, tryptophan, 31. 

 Glutencasein, tryptophan, 31. 

 Glutenin, i, 75. 



, composition, 118. 



, N distribution, 131. 



, tyrosine, 20. 



Glycine, 5, 8, 33, 44, 50, 73, 75, 76, 77, 78, 

 79, 80, 82, 83, 85, 89, 94. 



, amount in proteins, 111-130. 



