xii CONTENTS OF PART I. 



PAGE 



(d) Aspartic Acid 5 2 



(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 - 70 



Histones - 72 



Albumins and Globulins - 73 



The Vegetable Proteins 74 



Phosphoproteins - 76 



The Scleroproteins - 7 7 



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 - -in 



I. Composition of Proteins in Amino Acids - 1 1 1 



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 - - 137 



INDEX - -167 



