Albuminoid substances

Albumlngehalt, m. albumin content, albuminisieren, v.t. albuminize. Albuminisienmg, /. albuminization. Albumin-kupfer, m. copper albuminate, -stoff, m. albuminous substance, protein, -sub-stanz, f. albuminoid substance, -urie, /. albuminuria. 

Meat extracts are more or less concentrated aqueous extracts of muscular flesh freed from coagulable albuminoid substances. They contain, therefore, in a more or less reduced volume, all the water-soluble principles of lean meat, and they have the appearance of a stiff, reddish-brown mass, with a rather bitter taste and a peculiar, not unpleasant odour Liebig s extract type). 

This is formed of the nitrogenous substances (casein, albumin) and fats contained in milk, separated by coagulation (by rennet or by acidification). As a result of special fermentations which occur during the maturation of the cheese, these give rise to soluble albuminoid substances (albumoses, peptones, etc.), amino-adds (phenylaminopropionic add, tyrosine, leucine, etc.), ammoniacal products, fatty adds (lactic, propionic, caproie), etc. Cheese also contains water and mineral salts, including added sodium chloride. 

U.S. Exports Imports of Albuminoidal Substances, Modified Starches, Glues Enzymes ... 

Note "Albuminoidal Substances, Modified Starches, Glues Enzymes" refers to HS (Harmonized Commodity Description and Coding System) Code 35. 

Occurrence.—Free in crystalline powder, large crystals, or amorphous in volcanic regions. In combination in sulphides and sulphates, and to albuminoid substances. 

Trimethylamine has long been known to exist in the pickle in winch herrings have been preserved. More recently it has been found to be an important product of putrefactive changes iu fish, starch-paste, brain-tissue, muscular tissue, and other albuminoid substances, being accompanied by lesser quantities of monomethylamine, dimethylaminc, ethylamine, and diethylamine, as well as by other peculiar alkaloidal bodies. It has also been observed accompanying more active alkaloids in blood-serum, etc., which have served for the culture of various bacilli. (See choline and heurine, below, and ptomaines, p. 343.)... 

By the limited oxidation of albuminoid substances, by potassium permanganate, and daring the processes of nutrition. 

Physiology. Urea is a constant constituent of normal mammalian blood and urine, and is the chief product of the oxidation of albuminoid substances which occur in the body the bulk of the N assimilated from the food ultimately making its exit fxom the body in the form of urea in the urine. 

PifYSXOLoav.—Uric acid exists in the economy chiefly in combination as its sodium salts it is occasionally found free, aud from the pipbable method of its formation it is difficult to understand how all tbe uric arid in the economy should not have existed there free, at least at the instant of its formation. It can soeu oely be doubted that uric acid is one of the products of the oxidation of the albuminoid substances-—an oxidation intermediate in the production of urea and that consequently diseases in which there is an excessive formation of uric arid, such as gout, have their origin in defective oxidation. 

This name, derived from = that which is fallen—i,e., a corpse— was first suggested by Selmi to apply to a class of substances, first distinctly recognized by him, which are produced from albuminoid substances under... 

Stearic and palmitic acids exist free in the intestine during the digestion of fats, a portion of which is decomposed by the action of the pancreatic secretion into fatty acids and glycerol. The. same decomposition also occurs in the presence of putrefying albuminoid substances. 

It occurs in nature in Agaricus muscarius, and is produced during putrefactive decomposition of albuminoid substances. 

The nucleins are, when freshly precipitated, white, amorphous, rather soluble in water, insoluble in acids and in the gastric juice. They are extremely unstable and when decomposed yield phosphoric acid, an albuminoid substance, xanthin, hypoxan-thin, guanin, and adenin. 

It is one of the products of putrefaction of albuminoid substances, and is formed during the action of the pancreatic secretion upon albuminoids. It is partly eliminated with the fajces and partly reabsorbed. 

The vegetable albuminoid substances have been much less perfectly studied than those of animal origin. A crude classification of them similar to that of the animal albuminoids is provisionally made into four groups ... 

But let us go further and ask in what manner the hydrogen peroxide reacts with the albuminoid substance. We shall see that all the chemical change produced in the peptone solution in the course of its disintegration consists in a hydrolysis. The atbuminoid molecule, by addition of water, divides into less complex products, which themselves, by hydrolysis, are farther split, yielding amino-adds, and finally volatile adds and ammonia. 

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