The proteids of muscle / by G.N. Stewart and Torald Sollmann.

George Neil Stewart

Date:: [1899?]

Credit: The proteids of muscle / by G.N. Stewart and Torald Sollmann. Source: Wellcome Collection.

10/40 page 434

$that even minute differences in the temperature of coagulation, as determined under conditions with the degree of constancy attained in his experiments, furnished evidence of the probable existence of distinct proteid bodies. A similar line was taken by Corin and Berard1 2. An energetic protest against the unguarded use of the method of fractional heat-coagulation was entered by Haycraft and Duggan b and by Haycraft3. They state that the coagulation temperature of proteids is raised by diluting their solutions. When, therefore, the greater part of a given proteid has been removed by heating the solution to the temperature at which coagulation first occurs, the remainder, being much more diluted, will not be precipitated until a higher temperature is reached. They also point out the possibility that during the heating, if it be prolonged, an alteration may be produced in the proteid which will raise its coagulation temperature. Halliburton4 in his paper on the proteids of milk, Hewlett5 in a research carried on under Halliburton’s guidance, and Fredericq6, on behalf of Corin and Berard, reply to the objections of Haycraft and Duggan. Hewlett asserts that the failure of dilute solutions to coagulate is due to an acid or alkaline reaction and consequent changes in the proteids, and not to simple dilution. Hewlett seems to attribute Haycraft and Duggan’s results to their having added too much acid, Halliburton and Fredericq to their having added too little. Several observers have investigated the influence of salts on the temperature of coagulation. Corin and Ansiaux7 find that the presence of salts lowers the coagulation temperature. Varenne8, however, stated that this is only true of some salts; others (e.g. mag¬ nesium sulphate in strengths of from 0'9 to 10 p.c. and sodium chloride 6 p.c.) raise it, while some (as sodium sulphate) have no effect. Limbourg9 arrived at the conclusion that when the percentage of salt is increased within certain limits the coagulation temperature is first raised and then lowered. Halliburton asserts that 10 p.c. 1 Arch, de Biologie, ix. p. 1. 2 Brit. Med. Journ. p. 167. 1890. 3 Centralb. f. Physiol, hi., S. 474, 1890 ; ibid. Bd. iv. p. 1. 4 This Journal, xi. p. 448. 1890. 5 Ibid. xiii. p. 493. 1892. 6 Centralb. f. Physiol, in. S. 601 and 633. 1890. 7 Bull, de VAcad. roy. Bely. xxi. 3e s4r. p. 345. 1891. 8 Compt. rend. cn. p. 129. 9 Zeitsch. f. phys. Chem. xiii. p. 450. 1889.$

The proteids of muscle / by G.N. Stewart and Torald Sollmann.

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