Gelatin belongs to the group of substances known as albuminoids. It resembles proteids in that it is converted into peptones by digestion, gives the biuret reaction and has many amino acids in common with proteids; it differs from them, among other ways, in not having certain molecules, the tryptophan and tyrosin radicles. It is easily digested and readily absorbed by the intestinal mucosa and to many persons is palatable in moderate quantities for a long period of time.
Years ago, Voit, and later Munk, found that, while gelatin was not able entirely to replace proteids, it had great value in sparing them, in this respect far surpassing fats and carbohydrates. More recently others have called attention to the food value of gelatin, especially in certain gastrointestinal diseases. Murlin1 found that under certain conditions as much as 63 per cent. of the total nitrogen necessary for the body could be