Practical physiological chemistry : a book designed for use in courses in practical physiological chemistry in schools of medicine and of science . rmed into creatininand excreted in the urine. Besides being a normal constituent of muscle, xanthin hasbeen found in the brain, spleen, pancreas, thymus, kidneys,testicles, liver, and in the urine. It may be obtained in crys-talline form (Fig. 78, p. 210) but ordinarily it is is easily soluble in alkalis, less easily soluble in waterand dilute acids, and entirely insoluble in alcohol and ether. Hypoxanthin occurs ordinarily in tho
Practical physiological chemistry : a book designed for use in courses in practical physiological chemistry in schools of medicine and of science . rmed into creatininand excreted in the urine. Besides being a normal constituent of muscle, xanthin hasbeen found in the brain, spleen, pancreas, thymus, kidneys,testicles, liver, and in the urine. It may be obtained in crys-talline form (Fig. 78, p. 210) but ordinarily it is is easily soluble in alkalis, less easily soluble in waterand dilute acids, and entirely insoluble in alcohol and ether. Hypoxanthin occurs ordinarily in those tissues and fluids which contain xanthin. It has been found, unaccompanied by xanthin, in bone marrow and in milk. Unlike xanthin it may be easily crystallized in the form of small, colorless needles. 5 2IO PHYSIOLOGICAL CHEMISTRY. I: is readily soluble in alkalis, acids and boiling water, lesssoluble in cold water and practically insoluble in alcohol andether. The predominating inorganic salt of muscle is potassiumphosphate. Besides this salt we have present sulphates, chlo-rides and salts of sodium, calcium, magnesium and iron. Fig. the drawings of Horbaczewski, as represented in Xeubauer and Vogel. (Ogden.) Muscular tissue is said to contain a reddish pigment calledmy ohcc matin, which is a derivative The ordinary commercial meat extract is composed prin-cipally of the water-soluble constituents of muscle and con-tains practically nothing of nutritive value. The proteid mate-rial to which meat owes its value as an article of diet ispractically all removed in the preparation of the extract. The structural formulas of the nitrogenous extractives ofmuscle are as follows: NH, HN- ?00 HN = C HN —C N-CBU-CEL-COOH Creatin, C4Ht, acetic acid. N-CH8-CHS Creatinin, C| anhydride. XH., i 1 0 XHo Urea, CON2H4. M TISSIK. 2 1 I cil-xii CH, • S02 • OH TaURIN, C2II7NSO3. A mino-cthylsuJ phonic acid. Camosi
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