1 84 THE CHEMICAL CONSTITUTION OF THE PROTEINS 



Caseinic acid, 4. 

 Caseinogen, i, 40, 48, 51. 



composition, 58. 



distribuiion of N, 66. 

 Caseose, 2. 



Change in rotation, 143. 

 Chromoproteins, i. 

 Clupeine, i, 44. 



composition, 53. 

 Collagen, i. 

 Composition, elementary, 2. 



of albumins, 54. 



vegetable, 57. 



gliadins, 57. 



globulins, 54. 



vegetable, 55, 56. 



glutelins, 22. 



histones, 53. 



phosphoproteins, 58 



protamines, 53. 



protein derivatives, 55. 



scleroproteins, 59-61. 



various proteins, 62. 



Conalbumin, i. 



distribution of N, 66. 

 Conchiolin, distribution of N, 66. 

 Configuration correlation, 147-148. 

 Conglutin, i. 



composition, 56. 



distribution of N, 66. 

 Conjugated proteins, 50. 

 Corylin, distribution of N, 66. 

 Cyclopterine, i, 44. 



composition, 53. 

 Cyprinine, i. 



composition, 53. 

 Cysteine, 105. 



Cystine, 3, 6, 8, 10, n, 16, 50, 51, 63, 72, 74, 

 78, 104. 



configuration relations, 148. 



constitution, 104-107. 



dextro-, 139. 



discovery, 104. 



estimation, 12-15, 68, 78. 



investigations by Baumann, 105. 

 Friedmann, 106, 107. 



isolation, 12-15. 



laevo-, 148. 



- loss during analysis, 43. 



occurrence, 104. 



rotation, 149. 



separation from tyrosine, 13-15. 



synthesis by Erlenmeyer and Storp, 107. 

 Fischer, 107. 



DERIVATIVES of proteins, 2, 52. 



composition, 55. 



Diamino acids, 4, 6, 10, n, 40, 44, 45, 64, 

 117. 



esters, 20. 



estimation, 34-39, 63. 



list, 3. 



nitrogen, 63, 64, 66. 



estimation, 65, 68, 78. 



separation, 34-39. 



Diaminoacetic acid, 117. 



Diaminobutyric acid, 117. 

 Diamino-oxysebacic acid, 4. 

 Diaminopropionic acid, 117, 142. 

 Diaminotrioxydodecanic acid, 4, 40. 

 Diaminovalerianic acid, 117. 



see Ornithine. 



Differentiation of proteins, 63. 

 Di-iodotyrosine, 4. 

 Discovery of amino acids, 8. 

 Distillation, in vacuo, fractional, 22-23. 



residue, 33. 



Distribution of nitrogen, 10, 63-81. 



EDESTIN, i, 47. 



composition, 55. 



distribution of N, 66, 80. 

 Egg-albumin, i, 4, 45. 



composition, 54. 



distribution of N, 66.* 

 Egg-membrane, composition, 61. 

 Egg-white, 45. 



Elastin, i, 50. 



composition, 61. 

 Elementary composition, 2. 

 Engeland's method, 43. 

 Enzymes, 5, 7, 9. 

 Ester method, 6, 17-33, 49. 

 Esterification, 18, 41. 

 Esters, extraction, 19-22, 42. 



fractional distillation, 22-23, 42. 



reconversion into amino acids, 24, 30, 31. 

 Excelsin, i, 47. 



composition, 55. 



distribution of N, 66. 



FERMENTATION, alcoholic, 7. 

 Fibrin, composition, 54. 



distribution of N, 66. 

 Fibrinogen, i. 

 Fibrinpeptone, 2. 

 Fir-tree seed protein, 56. 



Formyl derivatives of amino acids, 141. 

 Fractional distillation in vacuo, 22-23. 



GADUS-HISTONE, i. 



composition, 53. 

 Gelatin, i, 18, 22, 50, 81, 82. 



composition, 61. 



distribution of N, 66, 80. 

 Gliadin, rye, 47. 



wheat, 40, 43, 47. 

 Gliadins, i, 47. 



composition, 57. 



distribution of N, 66, 80. 

 Globin, 2, 45. 



composition, 53. 

 Globulins, i, 45. 



composition, 54. 



vegetable, 47. 



composition, 55, 56. 



distribution of N, 66. 



Globulose, 2. 

 Glucoproteins, i, 4, 50. 

 Glucosamine, 4. 



Glutamic acid, 3, 8, 46, 47, 48, 49, 50, 51, 52, 

 63, 68, 114. 



