[89] Compare Neumeister’s experiments on blood-fibrin. Ueber die nächste Einwirkung gespannte Wasserdämpfe auf Proteine und über eine Gruppe eigenthümlicher Eiweisskörper und Albumosen. Zeitschr. f. Biol., Band 26, p. 57. Here we see that two of these primary albumoses formed by the action of superheated water, like the previously described antialbumid, show a loss of nitrogen with a marked increase in the content of carbon. Evidently, they are related to the antialbumid formed by the action of dilute acid. They are, however, soluble in water, and in many ways differ from true antialbumid, but there is evidently an inner relationship. The so-called deuteroatmidalbumose shows a still more noticeable falling off in nitrogen and sulphur, while the content of carbon is more closely allied to that of the mother-proteid. The albumose precipitable by sodium chloride, although different from an albumid, evidently comes from the anti-group and is a cleavage product which in turn may undergo further hydration and splitting by continued treatment. The so-called deutero-body, on the other hand, may well be a representative of the hemi-group.[90] [90] Compare Krukenberg, Sitzungsberichte der Jenaischen Gesellschaft für Medicin, etc. 1886. It is not my purpose here to enter into details connected with the action of superheated water on proteids. Such a course would take us too far from our present subject, but I do wish to emphasize the fact that even the most resistant of proteids has an innate tendency to undergo hydration and cleavage, and that even simple heating with water alone, at a temperature slightly above 100° C., is sufficient to induce at least partial solution of the proteid. Further, this solvent action in the case of water and dilute acids, at least, is certainly associated with marked chemical changes. It is not mere solution, it is not simply the formation of one soluble body, but solution of the proteid is accompanied by the appearance of a row of new products, in which the terminal bodies are crystalline substances of simple composition. Further, this conclusion does not rest upon the results obtained from a single proteid, for I have at various times studied also the primary products formed in the cleavage of casein, elastin, zein, and other proteids by the action of hot dilute acid, and in all cases have obtained evidence of the formation of several proteose-like bodies, as well as of true peptones.