From later studies it seems probable that substances resembling the albumin of higher forms do not occur in bacteria, at least in appreciable quantities. Globulin has been reported by Hellmich in an undetermined bacterium, but is certainly not commonly found. The larger portion of the protein is of a comparatively simple type, in fact, consists of protamins most of which are in combination with nucleic acid as nucleoprotamins. Practically all recent workers find a high percentage of nuclein, both actually isolated and as indicated by the amounts of purin bases--xanthin, guanin, adenin--obtained, as well as by the abundance of phosphorus in the ash, already mentioned. Some of these nucleins have been shown to have poisonous properties. Closely related to but not identical with the proteins are the enzymes and toxins which are formed in the cell and exist there as endo-enzymes or endo-toxins respectively. These substances will be discussed later under the heading “Physiological Activities of Bacteria” (Chapter XII). Carbohydrates are not commonly present in the cell contents, though glycogen has been observed in a few and a substance staining blue with iodine in one or two others. This latter substance was at first considered to be starch “granulose,” but is probably more closely related to glycogen. Fats seem to be very generally present. The commoner fats--tri-olein, tri-palmitin, tri-stearin have been found by many analysts. The “acid-fast bacteria” are particularly rich in fatty substances, especially the higher wax-like fats. Lecithins (phosphorized fats) and cholesterins (not fats but alcohols) have been repeatedly observed and probably occur in all bacteria as products of katabolism. Organic acids and esters occur as cell constituents but will be discussed in connection with their more characteristic occurrences as products of bacterial activity, as will also pigments which may likewise be intracellular in some instances. The following analysis of tubercle bacilli, from de Schweinitz and Dorset, while not intended as typical for all bacteria, still illustrates the high percentage of protein compounds which undoubtedly occurs in most, as well as showing the large amount of fatty substance in a typical “acid-fast” organism: { 8.5 per cent. tuberculinic acid { 24.5 „ nucleoprotamin } In the dried { 23.0 „ neucleoprotein } 55.8 per cent. organisms { 8.3 „ proteinoid } protein. { 26.5 „ fat and wax { 9.2 „ ash CHAPTER VIII. CHEMICAL ENVIRONMENT (CONTINUED). GENERAL FOOD RELATIONSHIPS. METABOLISM.