NUTRITION — OSBORNE. 229 



vations from common meteorological stations, enabling us to construct these 

 accelerations at least for the lowest strata. 



The revision of the text has proceeded simultaneously with the working 

 out of the practical examples, and the manuscript of the part "kinematics" 

 of our work will be given ofif as soon as the final examples have been worked 

 out. 



NUTRITION. 



Osborne, Thomas B., Connecticut xA-gricultural Experiment Station, New 

 Haven, Connecticut. Grants Nos. 497 and 573. A comparative study^ 

 of the more important vegetable proteins. (For previous reports see 

 Year Books Nos. 3, 4, 5, 6, and 7.) $9,000. 



Grant ^p/ ($4,000). — The lines of work followed under previous grants 

 have been continued under this grant. 



In order to obtain infonuation respecting the relative food value of the 

 different vegetable proteins which have been so extensively studied under 

 previous grants, a number of food proteins of animal origin have been hydro- 

 lyzed and the proportion of their decomposition products determined accord- 

 ing to the same methods previously applied to the vegetable proteins. 



The chief proteins of hen's eggs have been prepared with especial care as 

 to their separation from other proteins as well as from non-protein sub- 

 stances and the large quantities obtained have been used for the hydrolyses. 



Hydrolyses have also been made of the edible muscle tissues of different 

 types of animals — mollusk, fish, bird, mammal — with a view not only to 

 obtain information respecting them as foods, but also to determine their 

 biological relations from a chemical standpoint. Although distinct differ- 

 ences were detected between these several types of muscle, no such wide 

 differences were found as those previously shown to exist between the reserve 

 protein of different families of seeds. 



A very extensive study was also made of the behavior of protein nitrogen 

 under different conditions and the proportion of nitrogen in different forms 

 of binding in a large number of different vegetable proteins. This work in- 

 volved the expenditure of a great deal of labor which it is believed was 

 justified by the results obtained. 



All the results of the work thus far described have been published in 

 papers given in the Bibliography, page 42. 



An exhaustive study of the proteins of the hemp seed has been in pro- 

 gress for some time, the purpose of which is to obtain a better knowledge 

 of the properties of the globulin edestin, to establish as far as possible its 

 chemical individuality by subjecting it to all possible means for detecting the 

 presence of two or more substances in preparations made by methods now in 

 use and also to determine the nature and proportion of all other associated 



