been established, with the result that much light has been thrown on the mechanism of enzyme action and on the general theory of fermentation. [Illustration: EMIL FISCHER.] The study of the proteins by Fischer constitutes a new chapter in bio-chemistry. Although long recognised as among the most important of vital products, from the circumstance that they enter into the composition of animal tissues and secretions and are essential constituents of protoplasm, the proteins are among the worst defined substances known to the chemist. They are difficult to separate, as they closely resemble one another, and afford no certain indications of individuality. Very few of them have been obtained in a form in which their identity could be established. _Oxyhæmoglobin_ was isolated some years ago, but the proteins of serum albumin and of egg albumin have only recently been obtained in definite crystalline shape. All the proteins—even the simplest of them—are of great complexity, and possess apparently very high molecular weights. _Hæmoglobin_, for example, appears to have approximately the formula C158H123N195O218FeS3, with a minimum molecular weight of 16,600. Indeed, there is experimental evidence to show that it is even considerably higher than this. The main clues to the nature of these substances have been gained by the systematic study of their hydrolysis, induced by reagents, or by the action of enzymes, whereby they are found to break down into proteoses, peptones, and a great variety of amino acids, some of which have been synthesised. Among the proteins of simplest constitution are the _protamines_, found in the spermatozoa of fish. They are basic substances, especially rich in nitrogen, forming salts with platinum chloride and certain metallic oxides. The best investigated member of the group is _salmine_, obtained from the testicle of the salmon. The products of its hydrolysis have been fairly well ascertained, and their quantitative relation is such that the substance must have at least a molecular weight of 2045, corresponding to the formula C81H155N45O18. Many of the albumins and globulins—coagulable proteins contained in the animal tissues—have been isolated in a more or less definite form, and some of them have been found to yield substances akin to carbohydrates. _Thyreoglobulin_, the globulin of the thyroid gland, has been found to contain iodine, apparently as a normal constituent of a body which can be isolated as a definite proximate principle. The presence of this element is possibly connected with the curative value of the globulin in crétinism. A considerable amount of work on the vegetable albumins has also been done of late years; and some of them, as _edestin_ from hemp seed and _zein_ from maize, have been obtained in definite form.