336 . Mr. E. Emrys-Roberts. A Further — [Apr. 3, 
this substance is admittedly more watery than coagulable proteid (e Goo C&B- 
white), our substance is definitely more concentrated than fresh egg-white. 
Both, however, are precipitated by dialysis. Both can be salted out by 
MgSO, Both are insoluble in water. Both are uncoagulated by heat. 
Both form opalescent solutions. It is questionable whether our substance 
holds less ash than albumin, it is certainly not readily soluble in dilute 
alkalies and very dilute acids. So that, although both substances differ from 
albumin in many similar particulars, they cannot by any means be said to be 
identical. On the whole it is sufficient to say that we are dealing with 
a substance of a proteid nature, bearing a resemblance to the group known 
as globulins. Until some new methods of proteid classification are intro- 
duced it is impossible to be more definite in one’s description. | 
L. Moll has found that by warming albumin to 60° C., in the presence of an 
equal quantity of 0°079-per-cent. Na2COs, it is converted into a globulin 
which appears to be similar to natural globulin, the amount of globulin 
being dependent on the concentration of the albumin: solution. The 
carbonates, bicarbonates, and phosphates of the alkaline metals work 
equally, but weaker than the hydrates. While, according to Tarchanoff and 
Zoth, if hen’s eggs are placed for two to three days in 10-per-cent. KOH, 
then the egg-white is no longer coagulable in the usual way on being 
boiled, but sets into a vitreous transparent jelly, as the salts are diminished 
while the alkalies are increased in amount. In both experiments are seen 
the effects of alkalies on egg-white, whereby this substance is: apparently 
altered in a somewhat similar fashion to that produced by the action 
of the developing chick: unfortunately, too little is said of the reactions 
of the substance produced in these experiments to justify any definite 
comparison. 
It is not necessary to enter into a minute description of the embryology 
of the chick ; suffice it to say that the action of the chick on the white takes 
place by means of the chorionic epithelium, the products up to the fourth 
day being conveyed directly to the embryo by the mesoblast. When, 
however, the mesoblast splits to form the ccelom, the connection between the 
embryo and the chorion is threatened, but about the fourth day the allantoic 
stalk reaches the chorion, and thus bridges the gap, allowing the process to 
continue without interruption. Finally, the allantois is said to envelop the 
remaining egg-white so as to accelerate its assimilation, which is completed 
by the end of incubation. It thus follows that, in addition to its function as 
the respiratory organ, the allantois serves the purpose of conveying the 
nutrition of the egg-white to the growing embryo. 
The experiments made upon the developing chick recorded above have 
