. A text-book of comparative physiology [microform] : for students and practitioners of comparative (veterinary) medicine. Physiology, Comparative; Veterinary physiology; Physiologie comparée; Physiologie vétérinaire. res. examination, is ds, fats, carbohy-. I more characteris- r vegetable tissues. ' ; K and rder tissues. , changed in their icid to neutral or toe of the nutritive f,, scurvy. OTEIDS. ing tissues, inclad- of atoms (complex ,H,N,0,8,andP. ted. lies, with change of ether, and heating. â CHEMICAL CONSTITUTION OP THE ANIMAL BODY. 145 Coagulated proteids are soluble only
. A text-book of comparative physiology [microform] : for students and practitioners of comparative (veterinary) medicine. Physiology, Comparative; Veterinary physiology; Physiologie comparée; Physiologie vétérinaire. res. examination, is ds, fats, carbohy-. I more characteris- r vegetable tissues. ' ; K and rder tissues. , changed in their icid to neutral or toe of the nutritive f,, scurvy. OTEIDS. ing tissues, inclad- of atoms (complex ,H,N,0,8,andP. ted. lies, with change of ether, and heating. â CHEMICAL CONSTITUTION OP THE ANIMAL BODY. 145 Coagulated proteids are soluble only in strong acids and alkalies. Classification and Distinguishiitg Characters of Proteids. 1. Native albumins: Serum albumin ; egg albumin ; solu- ble in water. 2. Derived albumins {albuminates) : Acid and alkali albu- min ; casein ; soluble in dilute acids and alkalies, insoluble in water. Not precipitated by boiling. 3. Globulins: Globulin (globin) ; paraglobulin ; myosin ; fibrinogen. Soluble in dilute saline solutions, and precipitated by stronger saline solutions. 4. Peptones: Soluble in water; diffusible through anima membranes; not precipitated by acids, alkalies, or heat. De- rived from the digestion (peptic, pancreatic) of all proteids. 6. Fibrin: Insoluble in water and dilute saline solutions. Soluble, but not readily, in strong saline solutions and in dilute acids and alkalies. OBATAIN NON-ORTSTALLUne BODIES. The following bodies are allied to proteids, but are not the equivalents of the latter in the food. They are all composed of C, H, N, O. Clhondrin, gelatin, keratin have, in addition, S. Chondrin: The oi^ganic basis of cartilage. Its solutions set into a firm jelly on cooling. Chlatin: The organic basis of bone, teeth, tendon, etc. Its solutions set (glue) on cooling. Elastin: The basis of elastic tissue. Its solutions do not set jelly-like (gelatinize). Mtusin: From the secretion of mucous membranes; precipi- tated by acetic acid, and insoluble in excess.
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