676 ANIMAL PHYSIOLOGY. 
above the boiling-point under pressure in a special apparatus. The usual 
method is, however, by the action of gastric or pancreatic juice on white 
of egg or other form of proteid. 
It seems more than probable that the bodies formed by the different 
methods indicated above are not identical, though having many proper- 
ties in common. Between the original proteid and the peptone other 
bodies seem to be formed either as by-products or as intermediate bod-. 
ies, and the relation of these has been expressed in tabular form (Foster) 
thus : 
Decomposition of Proteids by Digestion. 
Albumin. 
aw Antialbumose. Hemialbumose. > 
— iS) 
i) oo 2 
2 | | | | RS 
‘§ \ Antipeptone. Antipeptone. Hemipeptone. Hemipeptone, )% 
o | | 8 
bs ss 
LF le z ae 
Leucin. Tyrosin, Leucin. Tyrosin, | 8 
etc. ete. 5! 
Decomposition by Acids, 
1. 
By -25 per cent HCl at 40° C. 
Albumin. 
| 
Antialbumate. Hemialbumose. 
Antialbumid. Hemipeptone. Hemipeptone. 
2. 
By 3 to 5 per cent H.SO, at 100° C. 
Albumin. 
| 
Antialbumid. Hemialbumose, 
Hemipeptone. Hemipeptone. 
Leucin, Tyrosin, ete. Leucin, Tyrosin, ete. 
It will be observed that antialbumose and hemialbumose are inter- 
mediate products of digestion, and they occur in both peptic and tryptic 
digestion. 
Antialbumate takes the place of antialbumose when albumin is di- 
gested with dilute hydrochloric acid at 40° C., or when peptic digestion 
is not normally active. It can be changed into peptone by trypsin; but 
not by pepsin, and seems to correspond with the parapeptone of some 
authors (Meissner). The table is also meant to indicate that-antialbu- 
