ELASTIN

n. E-la2s'tin. Fr., elastine. Ger., E. An amorphous, pale-yellow, transparent, tastele substance forming the proteid constituent of yellow elastic ti ue. It is insoluble in water, in ammonia, and in dilute acetic acid, which, however, cause it to swell. According to Horbaczewski, it contains 54'32 per cent, of carbon, 6'99 of hydrogen, and 1675 of nitrogen. On artificial digestion, it is converted into hem i elastin and elastin-peptone. [L, 41, 49 (a, 14); "Ztschr. f. phys. Chem.," vi, p. 330 (B).] E'peptone. One of the two chief products obtained in the digestion of e. by pepsin and hydrochloric acid, and also by superheating e. with water. It is a yellowish, amorphous, tastele powder, soluble in both hot and cold water, deflects the polarized ray to the left about 88, and in most of its reactions resembles albumin-peptone. [Horbaczewski, "Ztschr. f. phys. Chem.," vi, p. 330 (B).] [s. 668]