在研究生命物质的初期,化学家们就已经注意到有一类结构复杂、性质独特的物质.这类物质在加热时,原有的性质会产生变化.如鸡蛋遇热后会从液态变为固态,但冷却后却不会从固态变为液态.1777年,法国化学家马凯尔把能产生上述现象的的物质归为一类,称为“蛋白性物质”.十九世纪,有机化学家们在着手分析这类“蛋白性物质”的时候发现, In the early days of studying the matter of life, chemists have noticed that there is a class of complex and unique substances whose properties change when they are heated, such as when eggs are changed from liquid to solid , But did not change from solid to liquid after cooling. In 1777, the French chemist Markel grouped together the substances that produced the above phenomenon, called “proteinaceous substances.” In the nineteenth century organic chemists While proceeding to analyze such “protein material”