Am.  Jour.  Pharm.\ 
August,  1887.  J 
Vegetable  Globulins. 
419 
(11)  The  drug  seems  to  be  borne  as  well  and  acts  better  than 
phenolsalol  in  acute  articular  rheumatism. 
(12)  The  further  use  of  naphtholsalol  in  various  forms  of  decompo- 
sition in  the  intestine  seems  quite  feasible. 
(13)  Small  quantities  of  naphtholsalol  do  not  permanently  protect 
urine,  meat  infusion,  and  foul-smelling  fluids  against  decomposition  as 
phenolsalol  does.  For  urethral  injection  the  latter,  therefore,  is  to  be 
preferred.  The  advantage  of  naphtholsalol  consists  chiefly  in  its 
relative  non-toxicity  when  used  internally.  Willenz  will  publish 
details  in  his  inaugural  dissertation. — Med.  Chronicle  1887,  p.  304 ; 
Ther.  Monatshefte,  May. 
VEGETABLE  GLOBULINS. 
By  S.  H.  C  Martin.  1 
Vegetable  globulins  can  be  divided  into  two  classes,  namely,  veget- 
able myosins  and  vegetable  paraglobulins.  The  myosins,  obtained 
from  the  flour  of  wheat,  rye,  and  barley,  have  similar  properties  ;  they 
are  all  readily  soluble  in  10 — 15  per  cent,  sodium  chloride  solution, 
and  are  precipitable  from  this  solution  by  saturation  with  sodium  chlo- 
ride or  magnesium  sulphate.  They  are  soluble  in  10  per  cent,  mag- 
nesium sulphate  solution,  and  are  coagulated  in  this  solution  at  a  tem- 
perature of  55 — 60°.  If  the  salt  is  dialysed  away  from  the  saline  so- 
lution of  myosins,  the  latter  is  precipitated ;  but  the  precipitate  is  no 
longer  a  globulin,  since  it  is  insoluble  in  saline  solutions.  It  is  solu- 
ble in  dilute  acids  and  alkalis  (0*2  per  cent.) ;  it  is  precipitable  from 
these  solutions  by  neutralization,  the  precipitate  being  soluble  in  ex- 
cess of  alkali  or  acid  ;  that  is,  the  myosin  has  been  converted  into  a 
proteid,  having  the  properties  of  an  albuminate.  If  the  saline  solution 
of  myosin  be  placed  in  an  incubator  at  a  temperature  of  35 — 40°,  in 
12  to  18  hours  a  fine  flocculent  precipitate  falls,  while  the  globulin  dis- 
appears from  the  solution ;  this  takes  place  more  rapidly  if  the  saline 
solution  is  diluted.  The  precipitate  exhibits  the  same  properties  as 
the  precipitate  of  the  globulin  by  dialysis ;  that  is,  at  a  temperature  of 
35 — 40°  the  globulin  is  transformed  into  an  albuminate.  The  ready 
transformation  of  the  soluble  globulin  of  wheaten  flour  into  an  insolu- 
1  Proc.  Physiol.  Soc,  1887,  8 — 9.  Reprinted  from  Jour.  Chem.  Soc,  May 
1887,  p.  507. 
