proceedings: biological society 141 



very little is known of the substances in beans which cause these 

 troubles. 



The speaker discussed briefly the botanical characters of the more 

 important genera. Detailed data were given concerning the species 

 that are of economic impoi'tance in the United States. Particular 

 attention was called to the tremendous increase and relative importance 

 of the velvet bean and of the soy bean. 



W. J. INIorse: Morpholoykal c/iamc'.er and food value of soy-bean 



varieties. The soy bean is native of southeastern Asia and has been 



cultivated as a food crop by the Chinese for more than 5000 years. 



In extent of uses and value it is the most important legume grown in 



^ Asiatic countries. The plant is found growing in its wild form in 



' southern China and on the southern islands of Japan. 



The number of varieties cultivated in the Orient is very extensive and 

 during the past ten years the Department of Agriculture has brought 

 in through the Ofhce of Foreign Seed and Plant Introduction nearly 

 1000 introductions, nearly all of which were distinct sorts. Very 

 seldom is the same sort received twice unless from the same locality. 

 In China and Japan the varieties are distinguished by color, shape, size, 

 and use of the seed, and, to a slight extent, by the maturity. Certain 

 sorts are favored for making bean cheese, others for bean sprouts, some 

 for soy sauce, and still others for the production of oil and meal. In 

 America, vaieties are classified according to color, size, and shape of 

 seed, maturity and habit of plant, and color of pubescence and flowers. 

 Analyses made o" all varieties introduced thus far show a range of 

 from 12 to 24 per cent oil and from 30 to 46 per cent protein. The 

 Department of Agriculture is doing considerable work in the selection 

 of high oil-bearing varieties and also those with a high percentage of 

 protein for food purposes. Investigations as to starch content indicate 

 varieties having a total absence of starch to a few having perhaps 

 about 3 per cent. In most varieties examined, the starch is found 

 around the hilum, while in one instance a small quantitj^ was found 

 scattered throughout the cotyledons. 



In Oriental countries the so}^ bean is utilized largely for food, being 

 elaborated into a great variety of productions such as soy sauce, vege- 

 table cheeses (fresh, dried, fermented, and smoked), vegetable milk, 

 and bean sprouts. All of these products are rich in protein and fur- 

 nish, with rice, a well-balanced diet to the people of these countries. 

 In Europe and America soy-bean flour or meal has been used to a 

 small extent for many years as a special food for persons requiring a 

 food of low starch diet. During the last two or three years the dried 

 beans are assuming a place on the American market and are used the 

 same as the field or navy bean. The green beans, about three-quarters 

 to full grown, are finding favor as a green vegetable, being utilized like 

 the lima or butter bean. 



As an oil seed, the soy bean has taken an important place in the 

 world's commerce and has become an important competitor of other 

 vegetable oils. Hundreds of thousands of tons of beans are being 



