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KiRKwooD AND GiEs : Chemical Studies 



further purified by re-solution and re-precipitation. For quantita- 

 tive analysis some of the final product was washed in water, alco- 

 hol and ether, and dried at iOO°-i05° C. to constant weight. 



Sometimes the globulin prepared in this way was both crystal- 

 line and amorphous. At other times it was entirely crystalline. 

 Triangular, hexagonal and rhombohedral forms were frequently 

 seen, although octahedra predominated.* The crystals so closely 



Fig. 4. Crystals of cocoa edestin. 



resemble those we have repeatedly made from hempseed and lin- 

 seed by the same method, and are so like those given by Osborne 

 for edestin, t that we felt satisfied from the beginning our globulin 

 would prove to be of the edestin type. Careful study of the re- 

 actions of the substance convinced us of this fact, for it gives all of 

 those attributed to edestin by Osborne. 



* The large proportion of gum extracted by the saline solution made it difficult not 

 only to prepare the proteid in pure form but to obtain it quantitatively. Besides, the 

 edestin passed in part into an insoluble modification during the manipulations. An 

 appreciable loss resulted, therefore, in each preparation. We obtained as much as 25 

 grams of the purified product from the kernels of twelve nuts. 



f Osborne : Journal of the American Chemical Society. See also his paper on 

 crystalline vegetable proteids in the American Chemical Journal, 14 : 28. 1893. 



