114 Correspondence of J. Nicklés. 
teen per cent of nitrogen by maintaining the mixture for fifteen days in 
, at a temperature varying from 150° to 200°C. The produet 
obtained under these conditions resembles gluten in physical properties. 
Unfortunately, it did not possess any of the chemical reactions which 
characterize the natural protein substances, except the odor of burn 
flesh, which it contracted by decomposition under the influence of heat. 
Dusart has then the manifest priority over his rivals. But the chemist 
is to be remembered who first occupied himself with this question and 
considered protein substances as amids or nitrils. This chemist was 7. 
Sterry Hunt, and the reader will recall with no less pleasure that it was 
in this Journal* (in Jan. 1848) that the memoir of Mr. Hunt was pub 
lished, and that he therein for the first time suggested the possibility of 
I 
preparing the protein substances synthetically.+ 
Journal ([2], v, 265, 1848; vi, 173: viii, 89 5; (1850)). 
hardt, to Hunt’s mortification, adopted his (Hunt’s) ideas fout 
I may add, of the compound ammonias, are they who have really 
brought to light the moleeular types which characterize mode? 
chemistry. ‘This is why Messrs. Williamson and Gerhardt hav? 
general credit as the authors of this idea. If they are cited # 
* {2}, v, 74; vi, 259; and vii, 108. 
+ Hunt has himself reclaimed his original observations of 1848, on occasion 
the first publication of a notice (in the Comptes Rendus of May 7, 1860,) of Schoo 
brodt’s paper. See Comptes 2, 1186, June 25, 1860. Hunt's views = 
been very widely circulated in the Chemistry of Silli organ 
part of shiek Hout contcibet — oe 
a 
—_—s. 
eae oe 
