The dicarboxylic and basic amino-acids of edestin, egg albumin and beta-lactoglobulin.

On Amino-acids.

The isolation of pure l-proline.

The basic amino-acids of crystalline egg-albumin.

The salting-out of amino-acids from protein hydrolysates: The isolation of tyrosine, leucine and methionine.

Carbohydrates in protein: The carbohydrate component of crystalline egg albumin.

The carbamido diacetyl reaction: a test for citrulline.

The basic amino-acids of leaf proteins. With a discussion of various methods of analysis.

The salting-out of amino-acids from protein hydrolysates. A method for the isolation of l-phenylalanine.

The analysis of hair keratin: A method for the quantitative removal of cystine from keratin hydrolysates.

Some applications of periodic acid to the study of the hydroxyamino-acids of protein hydrolysates: The liberation of acetaldehyde and higher aldehydes by periodic acid. 2. Detection and isolation of formaldehyde liberated by periodic acid. 3. Ammonia split from hydroxyamino-acids by periodic acid. 4. The hydroxyamino-acid fraction of wool. 5. ;Hydroxylysine' With an Appendix by Florence O. Bell Textile Physics Laboratory, University of Leeds.

A study of the partial acid hydrolysis of some proteins, with special reference to the mode of linkage of the basic amino-acids.

The total nitrogen content of egg albumin and other proteins.

Critique of the Foreman method for the estimation of the dicarboxylic acids in protein hydrolysates.