XXXVI. The proteids. 



1. Materials. An egg; fibrin; gelatine; myosin; syntonin; 

 acid albumin; commercial peptone (mixed albumoses, 

 proteoses and peptones); Griibler's pure peptone. 



2. Preparation. 



(0) To prepare myosin: 



(1) Take one pound of lean meat, grind it in the meat 

 hasher; soak and wash repeatedly until the tissue is 

 nearly white and quite free from haemoglobin. 



(2) Put the washed muscle tissue into a flask with an 

 equal bulk of a 20% solution of ammonium chloride; 

 shake from time to time for 24 hours. 



(3) Strain off the liquor and add to it 20 volumes of dis- 

 tilled water. Myosin is precipitated. Wash the pre- 

 cipitate. Redissolve one- fourth of the precipitate in 

 10% NaCl, and label: Saline Solution of Myosin. 



b. To prepare syntonin. To the remaining three-fourths 

 of the washed myosin add several volumes of 0.1% hy- 

 drochloric acid. In a very short time the myosin will 

 be dissolved and changed to syntonin. 



c. -To prepare dilute egg albumin. Make an opening in 

 one end of the shell of an egg; drain off the white of the 

 egg, catching it upon a coarse linen cloth a towel serves 

 the purpose well; press the albumin through the meshes 

 of the linen into a beaker; add 400 or 500 cubic centi- 

 meters of distilled water; transfer the mixture to a 1 L. 

 cylinder and shake vigorously; after a short time filter 

 through pure absorbent cotton or strain through fine 

 linen. 



161 



