Constituents of Extracts Derived from Albuminous Substances

    Article metrics


    A JOINT meeting of the Society of Public Analysts and the Biochemical Society, which was held at the Chemical Society's Rooms on May 5, was devoted to the discussion of the methods adopted in estimating the nitrogenous constituents of extracts derived from albuminous substances, such as meat extracts. Mr. A. Chaston Chapman, the chairman, in opening the discussion, pointed out that from the technical point of view the purposes to be served by such analyses were, first, to indicate the general character of the process by which any particular extract had been prepared; secondly, to throw some light on the source of the extract and its genuineness or otherwise; and, finally, to furnish information as to the physiological properties of dietetic vaHie. He then gave ah outline of the existing methods of analysis, and emphasised their limitations; more particularly the practice of returning the “residual nitrogen” as “meat bases,” using the factor 3·12 for the conversion was a source of uncertainty and confusion, especially as Hehner had suggested the use of the ordinary protein factor, 6·25, for the same purpose. The best plan was to return the actual nitrogen percentages.

    Rights and permissions

    Reprints and Permissions

    About this article

    Cite this article

    Constituents of Extracts Derived from Albuminous Substances . Nature 95, 382 (1915) doi:10.1038/095382a0

    Download citation


    By submitting a comment you agree to abide by our Terms and Community Guidelines. If you find something abusive or that does not comply with our terms or guidelines please flag it as inappropriate.