BUREAU OF CHEMISTRY. 255 



Work now in progress incliules an investigation of the protein of 

 Avlieat bran. A method by which over 90 per cent of the total protein 

 present in bran may be extracted has been developed and applied. 

 Analyses of these proteins have shown that they are probably of high 

 nutritional quality. The extent to which the protein of bran differs 

 from those of the wheat endosperm will be ascertained. 



An investigation of the protein of cotton seed is in progress. Little 

 work has ever been done on this subject, notwithstanding the large 

 and continuall}' increasing extent to which it is used as a feed for 

 farm animals. Since most of the peanut meal offered on the market 

 for feedstuff contains also the shells, it is desirable to have some 

 knowledge regarding the protein in the shells, and studies to this end 

 are under way. A chemical study of the protein of cantaloupe seed 

 is nearing completion. Work on the determination of the amino acids 

 in soy-bean globulins is being continued. 



Studies or the nutritive value of the palm-kernel meal were com- 

 pleted. The results show that the proteins of palm-kernel meal are 

 adequate for the promotion of normal growth. 



Work on the nutritive value of the proteins of the lentil is in 

 progress. Results of work on the protein of the cowpea and of the 

 field pea have been published during the year. The proteins of the 

 cowpea are limited in their nutritive value by a deficiency of the 

 amino acid cystine, and by an indigestibility which can be remedied 

 b}' cooking. The protein of the field pea, and that of the cooked 

 cowpea, plus cystine, were equally efficient in promoting growth at a 

 practically normal rate, while the protein of the cowpea, raw with 

 cystine added, or cooked without cystine, was less than half as well 

 utilized as those of the field pea. 



Eesults of research on the protein of the tomato seed have been 

 published. Over 2,000 tons of tomato seed are annually discarded 

 as a by-product in the tomato-pulping industry. These studies show 

 that by utilization of this by-product for feeding purposes the con- 

 servation of a valuable feed can be accomplished. A chemical study 

 of the protein of the lima bean has been completed. Chemically and 

 also biologically the protein of the lima bean is quite similar to that 

 of other beans which are botanically related. They contain adequate 

 amounts of the nutritionally essential amino acids with the exception 

 of cystine, the percentage of which is below the minimum required 

 for the normal growth of animals. 



A chemical study of the protein from the navy bean has been com- 

 pleted and a manuscript prepared for publication. A manuscript is 

 being prepared on " The nutritive value of peanut, soy bean, and 

 coconut press cake as supplements to corn." Studies on the pro- 

 teins of other beans are in progress. 



WORK ON INSECTICIDES AND FUNGICIDES. 



Studies are being made of the chemical composition and efficiency 

 as a fungicide of Pickering Bordeaux mixture to ascertain whether 

 Pickering formulas can be applied under American field conditions 

 so as to accomplish effective control of fungi diseases. The ultimate 

 object of the study is to use Pickering Bordeaux instead of standard 

 Bordeaux if it is possible, since Pickering Bordeaux contains much 

 less copper than standard Bordeaux and is, therefore, very much 



