82 ABSTRACTS OF CHEMICAL PAPERS. P h y siol o g i c a1 C h ern is try. On the Mode of Formation of Sugar in the Liver. BY C. BERNHARD (Ann. Chim. Phys. [5], xii, 397-495).--Tn a previous memoir (Compt. mnd., xli, Sept. 2 4 1855, and ibid., xliv, 5'1'8) the author has shown that the sugar in the liver owes its origin t o the action of a diastntic ferment on glycogen ; the present paper describes the preparation of glycogen and of this ferment from the liver. The liver of a well-fed animal is cut in pieces and thrown into boiling water. The pieces are then pounded and again cooked for a few minutes. The liquid obtained by pressing the liver is treated with a small quantity of animal charcoal, which removes albuminoicl and biliary matter, leaving a mixture of glycogen and sugar.Alcohol precipitates crude glycogen from this solution ; it may be freed from nitrogenous impurities by boiling with caustic potash, precipitating with alcohol, dissolving the precipitate in acetic acid, and reprecipi- tating with alcohol. This method of purification is adopted in pre- ference to that of precipitation with the double iodide of potassium and mercury, as directed by Brucke (Wieih. Akad. Ber., lxiii, Peb. 1871). Diastase is prepared thus : the liver of n dog wliich has fasted f o r some days, is washed by passing water through the vena povtcc until all the sugar and glycogen are removed. It is then minced a,nd macerated for four days with five times its weight of glycerin. The mixture is filtered, and the diastase can be precipitated by alcohol ; but it retains its power better when kept in solution in the glycerin.The diastase from barley and that from the liver are identical; and glycogen is identical with starch. Hence the mode of formation of sugar in animals and vegetables is identical. The most general mode of formation is undoubtedly : lst, the syn- thetical formation of amylaceous matter ; CLnd, the transformation of the On the Decomposition of Taurine in the Digestive Process. By C. 0. CECH (Deut. Chem. Ges. Ber., x, 1461---1464).-Tlie author has investigated the modification in the composition of the excreta of fowls, brought about by the administration of taurine in solution. A amylaceous matter into sugar. w. c. w.PHYSIOLOGICAL CI-IEPIIISTRY. 83 considerable port,ion was found to reappear unchanged--no uramido- acids or hyposulphites could be detected.At the same time a con- siderable increase in the quantity of sulphuric acid evacuated was observed, and is referred by the author to the decomposition of the taurine. Failing to detect urea in the excreta, and observing an in- creased. quantity of uric acid, he concludes that the equivalents of carbon and nitrogen resulting from the decomposition have passed over into uric acid. c. F. c. On Certain modifications of the Substance of Eggs Deter- mined by Fungoid Growths from Without. By A. BECHAMP and G. E LT s‘r BC H E (Compt. rend., lxxxv, 854--857).--From a series of observations on hen’s eggs the authors draw the following conclu- sions :- 1. Infusoria are incapable of traversing the substance of the shell, which however is easily penetrated by microscopic hypha=.These also traverse the lining membrane of the shell and develop freely on its internal surface. 2. While the membrane of the yolk is impenetrable by all micro- scopic organisms whntsover, changes are induced in its sabstance by the entrance of hyphE into the surrounding mass, which are inde- pendent of organised ferments other than microzyms, and different from the ordinary true putrefaction of incubated eggs. 3. White of egg, under these conditions, develops an acid reaction, which is solely due to the mycelium of the fungus. 4. Development of bacteria in the yolk has been observed to occur concomitantly, and is referred to a process of evolutioii from the normal microzymes of the yolk, determined by the changes taking place in the medium.c. E’. c. Composition of the Cephalo-rachidian Liquid. By Y v O N (J. Phamz. Chim., xxvi, 240-242).-l!he liquid was neutral, lemon- yellow and slightly opalescent, owing to the presence of fatty matters. When shaken with ether, i t lost its colour, and became transparent. I t s density was 1.01. It coagulated easily when heated, contained neither fibrin noi’ mucin, but small quantities of hydropisin (0.18 grm. per litre), albu- min and metalbiunin. Urea was also present, and traces of iron. ‘The following is the analysis :- Organic matter. Ash. Fat ............ 0.366 Phosphoric acid ...... 0.563 Urea .......... 0.275 Chlorine ............ 4.301 Albumin (total) . 3.560 Lime ............... 0.122 Loss ..........0-059 Magnesia ............ 0.238 -- Allcalis and loss.. ..... 3.688 4-260 -- 8.912 c. w. W.82 ABSTRACTS OF CHEMICAL PAPERS.P h y siol o g i c a1 C h ern is try.On the Mode of Formation of Sugar in the Liver. BY C.BERNHARD (Ann. Chim. Phys. [5], xii, 397-495).--Tn a previousmemoir (Compt. mnd., xli, Sept. 2 4 1855, and ibid., xliv, 5'1'8) theauthor has shown that the sugar in the liver owes its origin t o theaction of a diastntic ferment on glycogen ; the present paper describesthe preparation of glycogen and of this ferment from the liver.The liver of a well-fed animal is cut in pieces and thrown intoboiling water. The pieces are then pounded and again cooked for afew minutes. The liquid obtained by pressing the liver is treatedwith a small quantity of animal charcoal, which removes albuminoicland biliary matter, leaving a mixture of glycogen and sugar.Alcoholprecipitates crude glycogen from this solution ; it may be freed fromnitrogenous impurities by boiling with caustic potash, precipitatingwith alcohol, dissolving the precipitate in acetic acid, and reprecipi-tating with alcohol. This method of purification is adopted in pre-ference to that of precipitation with the double iodide of potassiumand mercury, as directed by Brucke (Wieih. Akad. Ber., lxiii, Peb. 1871).Diastase is prepared thus : the liver of n dog wliich has fasted f o rsome days, is washed by passing water through the vena povtcc until allthe sugar and glycogen are removed. It is then minced a,nd maceratedfor four days with five times its weight of glycerin.The mixture isfiltered, and the diastase can be precipitated by alcohol ; but it retainsits power better when kept in solution in the glycerin. The diastasefrom barley and that from the liver are identical; and glycogen isidentical with starch. Hence the mode of formation of sugar inanimals and vegetables is identical.The most general mode of formation is undoubtedly : lst, the syn-thetical formation of amylaceous matter ; CLnd, the transformation of theOn the Decomposition of Taurine in the Digestive Process.By C. 0. CECH (Deut. Chem. Ges. Ber., x, 1461---1464).-Tlie authorhas investigated the modification in the composition of the excreta offowls, brought about by the administration of taurine in solution.Aamylaceous matter into sugar. w. c. wPHYSIOLOGICAL CI-IEPIIISTRY. 83considerable port,ion was found to reappear unchanged--no uramido-acids or hyposulphites could be detected. At the same time a con-siderable increase in the quantity of sulphuric acid evacuated wasobserved, and is referred by the author to the decomposition of thetaurine. Failing to detect urea in the excreta, and observing an in-creased. quantity of uric acid, he concludes that the equivalents ofcarbon and nitrogen resulting from the decomposition have passedover into uric acid. c. F. c.On Certain modifications of the Substance of Eggs Deter-mined by Fungoid Growths from Without. By A. BECHAMPand G. E LT s‘r BC H E (Compt. rend., lxxxv, 854--857).--From a seriesof observations on hen’s eggs the authors draw the following conclu-sions :-1.Infusoria are incapable of traversing the substance of the shell,which however is easily penetrated by microscopic hypha=. Thesealso traverse the lining membrane of the shell and develop freely onits internal surface.2. While the membrane of the yolk is impenetrable by all micro-scopic organisms whntsover, changes are induced in its sabstance bythe entrance of hyphE into the surrounding mass, which are inde-pendent of organised ferments other than microzyms, and differentfrom the ordinary true putrefaction of incubated eggs.3. White of egg, under these conditions, develops an acid reaction,which is solely due to the mycelium of the fungus.4. Development of bacteria in the yolk has been observed to occurconcomitantly, and is referred to a process of evolutioii from thenormal microzymes of the yolk, determined by the changes taking placein the medium. c. E’. c.Composition of the Cephalo-rachidian Liquid. By Y v O N(J. Phamz. Chim., xxvi, 240-242).-l!he liquid was neutral, lemon-yellow and slightly opalescent, owing to the presence of fatty matters.When shaken with ether, i t lost its colour, and became transparent.I t s density was 1.01.It coagulated easily when heated, contained neither fibrin noi’mucin, but small quantities of hydropisin (0.18 grm. per litre), albu-min and metalbiunin. Urea was also present, and traces of iron. ‘Thefollowing is the analysis :-Organic matter. Ash.Fat ............ 0.366 Phosphoric acid ...... 0.563Urea .......... 0.275 Chlorine ............ 4.301Albumin (total) . 3.560 Lime ............... 0.122Loss .......... 0-059 Magnesia ............ 0.238-- Allcalis and loss.. ..... 3.6884-260 --8.912c. w. W