The Metabolic Relationship of the Proteins to Glucose

Metabolic Relationship of Proteins to GlucoseMaterial.Pure prateins were used in the experiments.Calculations throughout the paper have been based on anhydrous material.Water determinations made by drying in vacuum, usually at llO", have for the sake of brevity been omitted.Casein.Prepared according to Hammarsten.0.1781 gm.gave 0.0278 gm.nitrogen. . . . . . .N = 15.6 per cent.According to Hammarsten.. . . . . . . . . . . . . . . ..N=15.6 per cent.Ovalbumin.Prepared from Merck and Co's."soluble egg albumin," preparations of which were not entirely soluble in water.They contained globulins and ovomucoid.This material is,, however, somewhat more convenient to use than egg-white.Even with the help of several existing descriptions, technical difficulties in the preparation of pure ovalbumin may still be met.A mode of preparation is therefore given here.