The general characters of the proteins / by S.B. Schryver.

  • Samuel Barnett Schryver
Date:
1909
Catalogue details

Licence: Public Domain Mark

Credit: The general characters of the proteins / by S.B. Schryver. Source: Wellcome Collection.

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    products, which can be readily estimated quantitatively without the employment of the elaborate esterification method. Amongst these cystine can be estimated by determination of the sulphur content of the protein, and tyrosine by the method suggested by Millar (p. 38). The cystine and tyrosine factors should therefore be of value. Much work remains to be done in the elaboration of quantitative reactions which might serve for the characterisation of the proteins. It is not necessary that these reactions should lead always to the formation of definite chemical compounds; it would be sufficient if standard conditions could be chosen, under which a definite amount of chemical reaction should take place. Similar methods have been employed in the case of the fats, as an instance of which may be cited the so-called Hubl iodine number. This indicates approxi¬ mately the number of double bonds in a given fat, but it is generally admitted that the addition of iodine at the double bonds is accom¬ panied by a certain amount of substitution. Under defined conditions, however, the amount of iodine absorbed is a constant for each particular fat. Similar reactions are required for the identification of proteins, and the various suggestions which have been made in this respect have received what will be, it is hoped, adequate consideration in the following pages. 2
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