DECIMAL CLASSIFICATION 
612.397 
I 
32 
2 
LX 
‘3 
131 
132 
£3 
t2s 
136 
138 
39 
4 
14% 
46 
& 
: 
72 
‘75 
9 
rer 
92 
~3 
3 
Ss 
196 
97 
[99 
2 
3 
Fats 
Chemic composition 
Changes of fats in organism 
Fatty degeneration and infiltration 
Products of fats 
Acids 
Glycerins 
Lipolytic ferments 
Formation of fats 
Thermodynamic value 
Quantity of fat in food and tissues Adiposity 
Lipoids 
Cholesterin 
Lecithin 
Albuminoids and nitrogenous substances 
Chemic composition 
Composit albuminoids 
For eg albumin see also 612.39283 
Blood serum and other serous fluids of body 
See also chemical properties of blood, 612.124 Albuminoids 
Simple albuminoids 
Albumin 
Globulins: fibrinogenic and fibrinoplastic substances, myosin, etc. 
Coagulated albuminoids Fibrin Coagulation of albuminoids 
Albuminoids as acids or bases 
Nucleoalbumins, simple phosphorated albuminoids 
Protamins 
Other albumins 
Dther albuminoids 
Proteids . 
Albumin +a complea organic compound 
Nucleoproteids _ 
Albumin + nucleic acid, products of nucleic acid and specific 
ferments 
Hemoglobin and analogs 
Albumin +4 an iron compound. See also 6ra2.11111 
Glycoproteids 
Albumin +a carbohydrate. See also 613.3967 
Albuminoids: glutin, elastin, amyloid, etc. 
Vegetable albuiinoids 
Albuminoid products and nitrogen compounds 
Albuminoses and peptones ‘ 
Thermodynamic value 
Changes of substances derived from albuminoids by digestion 
2roducts of complete change of albuminoids Nitrogen compounds 
Protaminic nucleus See also 612.398138 
Amidic acids 
Urea Uric acid See also 612.4612, 612.46125, 612.398195 
Ammonia and ammonia compounds 
Bases (alkaloids), purin compounds 
Aromatic compounds 
Nonnitrogenous products of albuminoids 
Other products 
Changes of albuminoids in organism 
Proteolytic ferments 
Only general works See specific nitrogen compounds for their 
derivates, ferments and properties For milk curdling ferments 
see 612.3216 and 612.664171 
Thermodynamic value of albumins and derivates 
Albumin as food