216 



EXPERIMENT STATION RECORD. 



"The composition of legnmin is shown by the following figures, which, except 

 those for the pea, are averages of a number of preparations from each of the differ- 

 ent seeds : 



Composition of legumin from different needs. 



Carbon 



Hydrogen . 

 Nitrogen . . 

 Sulphur ... 

 Oxygen ... 



Total 



Per cent. 



51.74 



6.90 



18.04 



.42 



22. 90 



100.00 



Lentil. 



Per cent. 

 51.73 



6.89 



18.06 



.39 



22.92 



100. 00 



Horse 

 bean. 



Per cent. 

 51.72 



7.01 



18.06 



.39 



22.82 



100. 00 



Vetch. 



Per cent. 

 51.69 



6.99 



18.02 



.43 



22.87 



100. 00 



Average. 



Per cent. 



51.72 



6. 95 



18.04 



.41 



22.88 



100. 00 



Vicilin. — Vicilin is a globulin associated with legumin in the pea, lentil, and horse 

 bean. But as we have no means of separating vicilin and legumin quantitatively, 

 we can state nothing respecting the amount in which it occurs in these seeds further 

 than that the lentil contains the most and the horse bean the least. In the lentil 

 it probably forms about one-third of the mixed globulins. That vicilin is not a 

 derivative of legumin is almost conclusively proved by the fact that no vicilin can 

 be obtained from the vetch. 



"The most remarkable characteristic of vicilin is its content of sulphur, less than 

 that of auy other known proteid. This element, it may be noticed, diminishes in 

 quantity with repeated precipitation. . . . 



" It would seem possible by sufficiently repeated precipitation to obtain from this 

 proteid preparations free from sulphur. 



• 'In salt solution, vicilin is much more soluble than legumin, so that by repeated 

 precipitation from diluted solutions the two globulins can be separated. 



"When solutions of vicilin in 10 per cent brine are heated in a water bath they 

 become turbid at 90° and at 95° flocks separate. When heated for some time at 100° 

 this globulin is almost completely coagulated. In water vicilin is insoluble. In 1 

 per cent sodium chlorid solution it dissolves considerably, while in slightly stronger 

 solutions it is much more soluble, the solution of the globulin appearing to depend 

 on the presence of enough salt to form a soluble compound. 



"In its other reactions it very closely resembles legumin. 



"The composition of vicilin we found to be as follows: 



Composition of vicilin from different seeds. 



Carbon 

 Hydrogen.. 

 Nitrogen... 

 Sulphur ... 

 Oxygen 



Total 



Pea. Lentil. ^eaT I Average. 



Per ant. 



52.36 



7.03 



17.40 



.18 



23.03 



100. 00 



Per cent. 

 52.13 

 7.02 

 17.38 

 .17 

 23.30 



100. 00 



Per cent. 



52.38 



7.04 



17.52 



.15 



22.91 



100. 00 



Per cent. 



52.29 



7.03 



17.43 



.17 



23.08 



100. 00 



"Legumelin. — We have found legumelin in all the leguminous seeds which we have 

 examined, with the exception of the white bean (I'haseolus vulgaris) and the blue and 

 yellow lupines. 



"It is difficult to decide whether this proteid should be considered an albumin or 

 a globulin. . . . We now consider legumelin to be more properly classed with the 

 albumins. 



"The amount of legumelin which we have found in the seeds discussed in this 

 paper was in the pea 2 per cent, vetch 1.5 per cent, lentil and horse bean 1.25 per 

 cent. 



"No definite coagulation point can be stated for legumelin, for the presence of 



