450 W. Wendler: Chemische Physiologie 1921—1922 [90 



Slyke method and tlie distribution of tlie nitrogen (Hausmann's) was caleu- 

 lated from tliese results. 4. The analysis indicate that the eoliune nut globulin 

 contains all the basic amino-acids known to exist in proteins, being high in 

 arginine and lysine. Tryptophane is also present. 5. The free amino nitrogen 

 in the globulin lias been determined and lias been found to agree fairly well 

 with one-half the lysine nitrogen as determined by the Van Slyke method." 



765. Jones, D. B., Finks. A. J. and Gersdorff. C. E. F. A chemical 

 study of the proteins of the adsuki bean, Phaseohis angularis. (Journ. 

 of Biol. Chem. 51, 1922, p. 103 — 114.) — Summary: ,,The adsuki bean contains 

 about 21,13 per cent of protein (N X 6,25), 16,7 per cent of which is extracted 

 by means of a 5 per cent aqueous sodium chloride Solution. By fractional 

 precipitation of the sodium chloride extracts with ammonium sulfate two globu- 

 lins, designated as the a- and /3-globulins, have been isolated. The fornier was 

 precipitated by addition of ammonium sulfate in sufficient amount to make 

 the original extract 0,3 saturated. A small fraction consisting of a mixture 

 of the two globulins was separated from tlie filtrate by increasing the con- 

 centration of ammonium sulfate up to 0,65 of Saturation. Tliis fraction was 

 discarded, and the /?-globulin precipitated by making the Solution completely 

 saturated. A small amount of an albumin was found in distilled water extracts 

 of the bean, after the globulins had been removed. The two globulins differ 

 markedly in their sulfur and nitrogen content and in their nitrogen distribution 

 as determined by the method of Van Slyke." 



766. Jones. D. B., Finks. A. J. and Watorman. H. f. Note on the 

 nutritiofial adequacy of the proteins of the Chinese and Georgia 

 velvet beans with reference to amino-acid composition. (Journ. 

 Biol. Chem. 52, 1922, p. 209—210.) — Eine Kritik. 



767. Jones, 1). B., Geisdorff, C. E. F.. Johns. ('. 0. and Finks. A. J. The 

 proteins of the lima bean, Phaseohis lunatus. (Journ. Biol. Chem. 53, 

 1922, p. 231 — 240.) — Summary: ,,The lima bean meal used for the extraction 

 of the proteins contained 21,17 per cent of protein (N X 6,25). 3 per cent 

 sodium chlorite Solution at room temperature extracted 72,32 per cent of the 

 total protein, or 15,31 per cent based on the weight of the meal used. — Two 

 globulins were isolated by fractional precipitation of the sodium chloride 

 extracts by means of ammonium sulfate. The a-globulin was precipitated by 

 addition of ammonium sulfate until the original extract was 0,25 saturated. 

 The /5-globulin separated between 0,45 and 0,75 of Saturation. A small fraction 

 intermediate between the a- und ^-globulins was removed and discarded. 

 This fraction consisted of a mixture of the two globulins. — An albumin, 

 amounting to 1,75 per cent of the meal, or 8,25 per cent of the total protein, 

 was obtained from distilled water extracts of the bean meal after the globulins 

 had been removed. — Elementary analyses of the three proteins isolated and 

 determination of the basic amino-acids by the Van Slyke method show in 

 general the same differences as have been found between the corresponding 

 proteins obtained from other beans which have been studied. Both globulins 

 and the albumin gave positive tests for tryptoj^hane. — As shown in a j)revious 

 publication on the ni^tritive value of the proteins of the lima bean, its total 

 proteins are deficient in cystine and are chäracterized by a form of indigesti- 

 bility which is remedied by cooking." 



768. Kanfmann, H. P. und Friedebach. M. Über eine Wachsart 

 aus Fichten nadeln und einige Abietinsäure-ester. (Ber. Deutsch. 



