3S A Manual of Veterinary Physiology. 



as albuniose, or, to follow Halliburton — whose authority on 

 the nature of proteids is universally recognised — into a class 

 he terms proteoses. This proteose class consists of albumoses. 

 globuloses, vitelloses, caseoses, etc., depending upon the 

 origin of the proteose, viz., whether from albumin, globulin, 

 vitellin, casein, etc. ; and after the proteids have passed 

 through this stage they reach the final one of peptones. 

 But the proteid group is still further complicated by the 

 fact that there are different sub-varieties of proteose ; 

 albumose, for example, consists of three different kinds, 

 known as proto, hetero, and deutero albumose, each giving a 

 distinctive reaction: and the same remark applies to the 

 others. 



Peptones are not simple bodies, but consist of two forms 

 hemi- and anti-peptone, the difference between them being 

 that hemi-peptone under the action of the pancreatic fluid 

 yields two substances leucin and tyrosin, whilst anti-peptone 

 does not. 



We have previously mentioned that the complicated 

 proteid molecule is split up in the body into simpler com- 

 pounds, and we have now seen how this occurs. The 

 albumin taken in with the food is acted upon in the stomach 

 by an acid and a ferment, converting it into proteose and 

 then into peptone. The latter substance in the intestinal 

 canal, under the influence of an alkali and a ferment, has a 

 portion of it still further split up into leucine and tyrosin, 

 and these two eventually assist to form urea, in which con- 

 dition the bulk of the waste proteid of the body is excreted. 



The vegetable proteids may be divided into the same 

 groups as the animal proteids. The form in which the bulk 

 of the proteid of plants occurs is as globulin, not albumin, 

 which is the reverse of what obtains in the animal ; the 

 ultimate decomposition products of vegetable albumin in 

 the system are the same as those of animal albumin. 



The following table will probably help to render the 

 classification of albumins clearer : 



