XXXVII. a. Diffusibility of proteids. 

 b. Milk. 



a. Diffusibility of proteids. 



/. Materials. The seven dialyzers filled at the end of 



the previous demonstration. 

 2. Experiments and Observations. 



( 1 ) What reagent may best be used to determine whether 

 or not any of the egg albumin has diffused through the 

 animal membrane? 



(2) How may one determine whether or not any of the 

 salts of the egg albumin have diffused through the 

 membrane? 



(3) In the case of the saline solution of myosin (b), of 

 syntonin (c) and of acid albumin (d), is there any con- 

 traindication against silver nitrate as a reagent to 

 determine whether proteid has diffused? 



What would silver nitrate indicate in this case ? 

 (4") What tests would be most reliable in these cases to 

 detect the presence of proteid in the diffusate ? 



(5) Would a trace of proteid in the diffusate necessarily 

 demonstrate the diffusibility of these proteids through 

 the walls of the alimentary tract ? If not; why not ? 



(6) What tests may be used to determine the presence 

 of gelatin in the diffusate ? Is gelatki diffusible? 



(7) The term proteoses is a general one and is used to 

 designate the mid-products of proteid digestion. The 

 mid-product of albumin digestion is albumose; of 

 globulin digestion, globulose; of myosin, myosinose; 

 of vitellin, vitellinose; of casein, caseinose; or in gen- 

 eral of a proteid, proteose. 



166 



