[46] Chemical News, vol. 46, p. 151.
[47] Bericht. d. Deutsch. chem. Gesellsch., Band 18, p. 1890.
[48] Compare L. de Jager, Erklärungsversuch über die Wirkungsart der ungeformten Fermente, Virchow’s Archiv, Band 121, p. 182. Also Chandelon: Bulletin de l’Academie Royale de Méd. de Belgique, 1887, 1, p. 289.
[49] See Drechsel: Der Abbau der Eiweisstoffe. Du Bois Reymond’s Archiv f. Physiol., 1891, p. 248.
[50] Die Einheit der Proteinstoffe. Historische u. experimentelle Untersuchungen, by L. Morokhowetz.
[51] Used in the generic sense; the proteoses including albumoses, globuloses, myosinoses, elastoses, etc., and the peptones the peptone-products formed in the digestion of any or all proteids.
[52] Not completely insoluble in saturated NaCl solution.
[53] In blood-fibrin we have a good illustration of the fact that these divisions are not absolutely exact, since this form of proteid matter, for example, is somewhat soluble in dilute acids and in salt solutions, although requiring a long time for marked solution.
[54] Jahresbericht f. Thierchemie, Band 11, p. 19.
[55] Studies in Physiol. Chemistry, Yale Univer., vol. 2, p. 126.