In both cases there is a noticeable decrease in nitrogen, and a corresponding increase in the content of carbon. Evidently, then, this cleavage of the albumin-molecule into the anti-group on the one hand, and into bodies of the hemi-group on the other, is accompanied by chemical changes of such magnitude that their imprint is plainly visible upon the resultant products; changes which certainly are far removed from those common to polymerization. This proneness of proteid matter to undergo hydration and subsequent cleavage is further testified to by the readiness with which even such a resistant body as coagulated egg-albumin breaks down under the simple influence of superheated water at 130° to 150° C. Many observations are recorded bearing on this tendency of proteid matter, but few observers have carried their experiments to a satisfactory conclusion. A recent study of this question in my own laboratory, has given some very interesting results.[88] Thus, coagulated egg-albumin placed in sealed tubes with a little distilled water and exposed to a temperature of 150° C. for three to four hours, rapidly dissolves, leaving, however, an appreciable residue. The solution reacts alkaline, there is a separation of sulphur, and in the fluid is to be found not albumin, but two distinct albumose-like bodies, together with some true peptone, and a small amount of leucin, tyrosin, and presumably other bodies.[89] The albumose-like bodies are in many ways quite peculiar. In some respects they resemble the albumoses formed in ordinary digestion; but in others they show peculiarities which render them quite unique, so that they merit the specific name of atmidalbumoses, as suggested by Neumeister. What, however, I wish to call attention to here is the composition of these albumoses. Prepared from coagulated egg-albumin by the simple action of heat and water, they show a deviation from the composition of the mother-proteid, which plainly implies changes of no slight degree. This is clearly apparent from the following table: ================================================================== |Coagulated|Atmidalbumose| Atmidalbumose |Deutero- | | egg- | precipitated|precipitated by| atmid- |Antialbumid. | albumin. | by NaCl. | NaCl + acid. |albumose.| --+----------+-------------+---------------+---------+------------ C | 52.33 | 55.13 | 55.04 | 51.99 | 53.79 H | 6.98 | 6.93 | 6.89 | 6.60 | 7.08 N | 15.84 | 14.28 | 14.17 | 13.25 | 14.55 S | 1.81 | 1.66 | --- | 0.98 | --- O | 23.04 | 22.00 | --- | 27.18 | --- --+----------+-------------+---------------+---------+------------ [88] Chittenden and Meara: A Study of the Primary Products Resulting from the Action of Superheated Water on Coagulated Egg-albumin. Journal of Physiology, vol. 15, p. 501.