268 CHEMISTRY OF THE PTOMAINS. 



In a similar manner cadaverin might form from ethyl and pro- 

 pylamin. It is well known that in the decomposition of proteids 

 in the presence of carbohydrates no aromatic compounds, as indol, 

 phenol, tyrosin, etc., form. With reference to the formation of 

 diamins Garcia has shown that, in the presence of cane sugar, putre- 

 fying meat and pancreas yield from one-half to less then one-tenth 

 as much diamins as when no sugar is present. A similar decrease 

 of diamins in cystinuria is observed (page 265) when the patient is 

 placed on a carbohydrate diet. 



The researches of Ellinger (1898), however, have definitely estab- 

 lished the source of putrescin and of its homologue cadaverin. All 

 proteids contain the hexon base arginin which on heating with baryta 

 yields urea and ornithin (which see). On subjecting the latter, 

 which is di-amido valerianic acid, to putrefaction Ellinger obtained 

 putrescin. In like manner lysin, another hexon base, yielded cada- 

 verin. These two ptomains, therefore, result from the cleavage of the 

 di-amino acids which exist preformed in the proteid molecule. The 

 fact that gelatin yields over 10 per cent, of these acids explains the 

 abundant yield of putrescin and cadaverin in the putrefaction of 

 this material. 



The relation of diamins to cystinuria has until recently been 

 scarcely understood. Baumann and Udr£nszky, accepting the intes- 

 tinal origin of the diamins, supposed that these bases entered into 

 combination with cystin, protecting it against oxidation. When fed 

 to dogs, however, the diamins are in part excreted as such, but no 

 cystin appears. Again, cystin is not present in the feces of cysti- 

 nuria. Werigo considered cadaverin as a normal product of pan- 

 creatic digestion. Garcia has shown that in meat and pancreas 

 putrefaction diamin formation begins on the first day, and reaches 

 its maximum on the third day. Furthermore, meat and pancreas 

 fiasks inoculated with the feces of a cystinuric patient produced an 

 increased formation of diamins, thus apparently confirming the view 

 that diaminuria is the result of the activity of certain bacteria in the 

 intestines. 



It is possible that in diaminuria some other product is formed, 

 which, when absorbed, combines with cystin and protects it against 

 oxidation, so that it appears in the urine. Diaminuria and cystinu- 

 ria certainly go hand in hand. Garcia endeavors to account for the 

 presence of diamins in cystinuria by the supposition that cystin, the 

 normal product of the body, can undergo reduction and yield putrescin 

 under the influence of special intestinal bacteria. Cystin, however, 

 is not present in feces in cystinuria, and when fed to dogs it merely 

 serves to increase the amount of sulphuric acid eliminated. Moreover, 

 the formula of cystin hardly permits of the derivation of diamins. 



With reference to cystin it may be well to note that until recently 

 it has been met with, outside of cystinuria, only in a drunkard's 



