ANALYTICAL EVIDENCE. 



295 



Vegetable Caseine. a 



Sulphate of Caseine 

 and Potash. 

 Schemer.* Joues.* Varrentrapp and Will. 



Carbon 54-138 55-05 51-41 51-24 



Hydrogen 7'156 7*59 7-83 6*77 



Nitrogen 15-672 15-89 14-48 13-23 



Oxygen, &c. ... 23-034 21-47 ■ 



a Ann. der Chem. und Pharm., XXXIX., 291, and XL., 8 and 67. 



Vegetable Gluten. 



Jones.* rt Boussingault. 



r \ 



Carbon 55*22 54-2 52-3 



Hydrogen 7*42 7-5 Q-o 



Nitrogen 15*98 13-9 18-9 



Oxygen, &c 21*38 24-4 22*3 



a Ann. der Chem. und Pharm., XL., 06. 



The pure gluten, analyzed by Jones, was that portion 

 of the raw gluten from wheat flour which is soluble in hot 

 alcohol. The insoluble portion is vegetable fibrine, the 

 analysis of which has been already given. 



NOTE (9), p. 51 



COMPOSITION OF ANIMAL CASEINE. a 



Scherer . 



From fresh 



milk. 



L 



Carbon 54-825 



Hydrogen 7*153 



Nitrogen ... 15-628 



Oxysren -i 



;° }... 22-394 

 bulphurJ 



From sour 

 milk. 



From milk by Albuminous sub- 

 acelic acid, stance in milk.6 



n. 

 54*721 



7-239 

 15-724 



HI. 



54*665 



7-465 



15-724 



IV. 



54*580 

 7-352 



V. 



54-507 



6-913 



15-670 



22-316 22-146 22-372 22-910 



a Ann. der Chem. und Pharm., XL., 40 et seq. 



b This substance, called, in German, zieger, is contained in the whey of 

 milk after coagulation by an acid. It is coagulated by heat, and very much 

 resembles albumen. 



