592 ANNUAL REPORT OF THE Off. Doc. 



ceut. of the total nitrogen is present in the form of albuminoids and 

 2.5 per cent, on the average, in the form of soluble crystallizable 

 substances of lower feeding value, which are grouped under the 

 name "amides;" the proportion of amides sometimes attains 5 per 

 cent. 



Osborne distinguished the following albuminoids in barlej^ grain: 

 (1) Leukosin, which is soluble in water and is identical with the 

 albumin in rye and wheat; (2) proteose; (3) edestin, a globulin in- 

 soluble in water but readily soluble in solutions of common salt; (4) 

 hordcin, insoluble in water and salt solutions, but readily soluble 

 in 75 per cent, alcohol; this material resembles the giiadin of wheat 

 and rye, but has a different chemical composition; (5) a proteid, in- 

 soluble in any of the solvents above mentioned. Osborne estimates 

 that the barley investigated contains 10.75 per cent, of albuminoids 

 distributed as follows: Albumin (leukosin), 3 per cent.; hordein, 4 per 

 cent.; edestin and proteose, 195 per cent.; insoluble proteid, 4.5 per 

 cent. 



The fat removed from barley' by the solvent action of ether is 

 a dark golden yellow oil having a specific gravity of .938 and a 

 melting point of 13 degrees Centigrade. Various analyses show 

 it to be composed of from 8.4 to 13.6 per cent, of free fatty acids; 

 77.8 to 83.8 per cent, of neutral fats; 3 to 4.25 per cent, of lecithin, 

 a fatty body containing phosphorus and which occurs abundantly 

 in the animal body associated with brain and nerve tissue; and 

 finally from 4.7 to 6.1 per cent, of cholesterin, a vegetable compound, 

 very similar to the cholesterin found abundantly in animal bile. 

 Not all of the lecithin of the barley is dissolved with the fat by the 

 action of ether. Schulze has found that the quantity removed by 

 ether corresponds to about .07 per cent, of the dry weight of the bar- 

 ley, while by the further action of alcohol from .2 to .4 per cent, 

 more can be removed.* 



The nitrogen-free extract amounts to about 67 per cent, of the 

 barley. Of this extract, 95 per cent, is starch, 1 to 3 per cent, sugars 

 of various sorts (cane sugar, dextrose, levulose, maltose), and about 

 as much gum and dextrin. Lintner has named the water-soluble 

 barley gum galactoxylan; when inverted by the action of acids or 

 ferments, it is changed into galactose and xylose. The so-called 

 pentosans, xylan and araban are also included in the nitrogen-free 

 extract, and arabinose, derivative of araban, has been obtained by 

 Tollens from barley and brewers' grains. 



*AVallerstein obtained for barley fat the following data: 



Acid number, .' 16.52 



Saponification number 1S2.1 



I'Uticr numljer 165.58 



Riechert-Meissl number .031 



Glycerine, 9.05 



StoUwaag obtained: Saponification number, 1S1.7; total fatty acids. 86.68 per cent.; molecular 

 weight of the fatty acid, 2.86. 



Dietrich obtained: Specific gravity, temperature not stated, 0.9145; refractive index at 40°C.. 

 65°; lodin number, 106 to 107; free fatty acids, 9.92. 



