156 MYELINE. 



residue with dilute hydrochloric acid and obtain 

 syntonine (q-v.). 



8. Extract Jcreatine, Jcreatinine, and inosic acid by the 

 processes described under those bodies. 



9. Extract sarJcine and xanthine by the processes 

 described under those bodies. 



10. Extract inosite and dextrine by the processes 

 described under those bodies. 



11. Extract Jcreatylic acid by a process similar to 

 that prescribed for the extraction of kryptophanic 

 acid from urine. 



12. Burn a portion of muscle freed from blood as 

 above. Examine the ash, and observe that potash 

 salts prevail in it. 



13. Examine mercantile extract of meat (Liebig's) ; 

 observe what quantity of it is soluble in alcohol of 

 80% strength. Burn a quantity, and observe that it 

 leaves about 18% of ash, of which half is potash. 



14. Examine brine in which meat has been kept; 

 observe that it contains much albumen, but no red 

 colouring matter. 



15. Treat red salted meat, such as ham, with water, 

 and observe that the hemato-crystalline is insoluble in 

 it. Boil with alcohol: the red matter will dissolve, 

 and the solution will show a particular spectrum, 

 differing from the spectra of hemato-crystalline, hema- 

 tine, or cruentine. 



Myeline. Extract brain or blood -corpuscles by 

 ether, and evaporate the extract. The matter thus 

 obtained has received the name of " my dine" It is a 



