Globulins

Globulins are a group of Proteid (q.v.) substances closely allied to Albumen (q.v.; and see ANIMAL CHEMISTRY), but differing from it in that they are not soluble in water unless it contain a small proportion of a neutral salt, such as common salt, and that they are precipitated by carbonic acid, and (except vitellin) by a saturated solution of common salt. The most important globulins which occur in animal tissues are: globulin (proper) or crystallin, in the crystalline lens of the eye; fibrinoplastin or paraglobulin and fibrinogen, in blood, serous fluids, &c.; myosin, in muscle; vitellin, in the yolk of egg. Precisely similar bodies occur also in the vegetable kingdom.