They are composed of a homogeneous proteid substance, and often contain albuminoid or proteid crystals of the same kind as those which form the pyrenoid.
Nuclein is a complex albuminoid substance containing phosphorus and iron in organic combination (Macallum).
These represent the albuminoid series, and are probably elaborated by the cells from albuminous substances through the influence of specific ferments.
It is now known to have nothing in common with vegetable cellulose, but is regarded as one of the many albuminoid substances existing in the body under pathological conditions.
In 1872, Hoppe-Seyler (1825-1895) gave a new beginning to our knowledge of the chemistry of secretion and of excretion; and later students have increased the range of physiological and pathological chemistry by investigations not only into the several stages of albuminoid material and the transitions which all foodstuffs undergo in digestion, but even into the structure of protoplasm itself.
Mesentericus do not develop below 15° C.; but if it be introduced into the alimentary canal of a child the spores will rapidly multiply, and in such cases large quantities of gas, giving rise to flatulency, will be formed, and possibly also poisonous decomposition products of albuminoid matter.
He is known for a long series of researches on the constitution of alkaloids and of the albuminoid bodies, and for the preparation of several new series of platinum compounds and of hyposulphurous acid, H 2 S 2 O 4.
According to Professor Church,2 even in the produce of a single ear there may be 3 to 4% more of albuminoid matters in some grains than in others; but on the average the proportion of gluten to starch is as 9.11 to loo.
Since the methods of preparing the vegetable and animal fats are comparatively crude ones, they usually contain certain impurities of one kind or another, such as colouring and mucilaginous matter, remnants of vegetable and animal tissues, &c. For the most part these foreign substances can be removed by processes of refining, but even after this purification they still retain small quantities of foreign substances, such as traces of colouring matters, albuminoid and (or) resinous substances, and other foreign substances, which remain dissolved in the oils and fats, and can only be isolated after saponification of the fat.