CONTENTS OF PART I. 



PAGE 



INTRODUCTION i 



SECTION 



I. THE CHEMICAL COMPOSITION OF THE PROTEIN MOLECULE - 9 



Hydrolysis 9 



The Isolation and Estimation of the Units - - 10 



A. The Monoamino Acids - 12 



The Isolation and Estimation of Tyrosine and Cystine - 1 2 



The Isolation and Estimation of Tryptophane - 1 6 

 The Isolation and Estimation of the other Monoamino 



Acids - 1 7 



(1) Isolation of Glutamic Acid as Hydrochloride - 17 



(2) Esterification and Isolation of Glycine as Ester 



Hydrochloride - 1 8 



(3) Extraction of the Esters of the Amino* Acids - 19 



(4) Fractional Distillation of the Esters in Vacuo - 2 2 



(5) The Separation and Characterisation of the Indivi- 



dual Monoamino Acids - - 24 



Isolation and Characterisation of Proline - - 24 

 Isolation of Glycine, Alanine, Valine, Leucine, and 



Isoleucine - - 26 



Separation of Valine from Leucine and Isoleucine - 26 



Isolation and Characterisation of Valine - - 28 



Treatment of the Lead Salts of Leucine and Isoleucine 28 



Separation of Leucine and Isoleucine - 29 



Separation of Glycine and Alanine - - 29 



Phenylalanine - - - 30 



Aspartic Acid - - - 31 



Glutamic Acid - - - 32 



Serine - - - - 32 



The Distillation Residue - - 33 



The Isolation of Oxyproline - 33 



B. The Diamino Acids - 34 



I. Hydrolysis and Estimation of Protein - - 34 



II. Removal of Sulphuric Acid. Estimation of Ammonia 



and Humin Nitrogen - - 34 



III. Precipitation of Arginine and Histidine - 35 



IV. Estimation and Isolation of Histidine - - - 36 



V. Estimation and Isolation of Arginine - 38 



VI. Estimation and Isolation of Lysine - 39 



xi 



