Albumins: serum-albumin, egg-albumin, lact - albumin.
The mucins and mucoids belong to this group; they are acid and contain no phosphorus; they give the albumin colour reactions but are not coagulated by heat.
The albumins contain in all cases the elements carbon, hydrogen, nitrogen, sulphur and oxygen; their composition, however, varies within certain limits: C= 50-55%, H = 6.9-7'.3%,N = 15-19%,S =0.32.4%7 0=1 92 4%, General char- crystallized albumin is C = 51.48%, H = 6.76%, N= acters.
" Serumalbumin," or " blood-albumin," possibly C450H720N116S60140,, occurs in blood-serum, lymph, chyle, milk, &c.; its coagulation temperature is about 67°.
Haemoglobin is composed of a basic albumin and an acid substance haematin; it combines readily with oxygen, carbon dioxide and carbon monoxide to form loose compounds.
The decomposition products are generally the same as with the general albumin; it gives the biuret reaction; forms salts with acids and alkalies, but is essentially acid in nature.
Some investigators hold that the soaps may become combined with albumin, and that on becoming incorporated with the cytoplasm they can no longer be distinguished as fat.
In 1843, with a thesis on albumin and fibrin, he studied for a year under J.
It is probable that all these cases of resistance of seeds, spores, &c., are to be connected with the fact that completely dry albumin does not lose its coagulability on heating to I Io° C. for some hours, since it is well known that completely ripe spores and dry heat are the conditions of extreme experiments.
Pp. 180, 339, and 488; Farmer, " Observations on the Effect of Desiccation of Albumin upon its Coagulability," ibid.
The general trend of these researches lies in the study of the decomposition or " breaking down " products of the albumin molecules; once these are accurately determined, the synthesis of an albumin is but a matter of time.
It differs from egg-albumin in its specific rotation (-57° to - 64°), and in being slowly coagulated by alcohol and ether.
Egg-albumin is the chief constituent of the white of egg; this fluid also contains a globulin and a mucoid.
Halliburton) is the chief albumin of milk; its composition varies with the animal.
They are dextrorotatory, and the specific rotation is numerically greater than that of albumin; hence the proteids are, in general, dextrorotatory.
It is an albumin, and not a carbohydrate as was formerly held; and gives most of the colour reactions of albumins.
In general they resemble coagulated albumin, and also the gelatin-yielding tissues, but they themselves do not yield gelatin.
This splitting up of the fats previously combined with albumin in the cell by the action of natural ferments - lipases - and the setting free of the fats under the influence of toxins represent the normal and the pathological process in the production of so-called fatty degeneration.
Its administration causes the appearance in the urine of a salt of cubebic acid which is precipitated by heat or nitric acid, and is therefore liable to be mistaken for albumin, when these two most common tests for the occurrence of albuminuria are applied.
" Lact-albumin " occurs in all kinds of milk.