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PROGRESS IN THE CHEMISTRY OF THE ALBUMINS.

JAMA. 1904;XLIII(25):1873-1874. doi:10.1001/jama.1904.02500250043006.
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ABSTRACT

Through a long series of researches it has now been definitely established that the complex molecules of the various albumins consist of long chains of interlinked simpler molecules of the amino-acid type. Systematic degradation by chemical or physiologic methods breaks up the complex molecule into its ultimate fragments; the number and character of the fragments in the various albumins are rapidly becoming known to us. On comparing individual albumins marked differences in ultimate constitution are found; the albumin of muscle is different from that in milk, while both of these are in turn different from that obtained from maize. The holding, for example, in arginin, one of the fragments most widely distributed in the molecules of various albumins, may vary enormously, for while some albumins may contain as much as 83 per cent. of arginin, others may contain only 40 per cent., others only 20 per cent., and still others

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