218 EXPERIMENT STATION RECORD. 



"46. Precipitated by saturating with salt, and adding acetic acid. 



"47. From the filtrate from 46. 



"lis. Total proteose precipitated by alcohol. - 



"89. Ditto. 



"98. Precipitated from salt saturated solution by acetic acid. 



"22. Total proteose precipitated by alcohol. 



"If the difficulty encountered in purifying these preparations of proteose and the 

 different methods by which they have been obtained are considered, the agreement 

 between them, except for the sulphur in those from the horse bean, makes it prob- 

 able that these figures quite nearly represent the composition of this substance." 



Proteids of the soy bean, T. B. Osborne and G. F. Campbell 



(Connecticut State Sta. Bpt. 1897, pp. 374-382).— The seeds of 2 varieties 

 -were studied, the yellow soy bean and the variety known in Japan as 

 kiyusuki diadzn. From the results of the investigations, which are 

 given in detail, the author deduces the following conclusions: 



" The soy bean contains as its chief proteid constituent glycinin, a globulin similar 

 in properties to legumiu, but of somewhat different composition, containing nearly 

 twice as much sulphur, 0.4 per cent more carbon, and 0.5 per cent less nitrogen. 



"We give as the composition of this proteid the results of our analysis of prepara- 

 tion 9, which was obtained from a neutral and perfectly clear extract, for we believe 

 that this represents more accurately the true composition of glycinin than the 

 average of all the preparations: Carbon, 52.12; hydrogen, 6.93; nitrogen, 17.53; 

 sulphur, 0.79; oxygen, 22.63 per cent. 



" The soy bean contains a more soluble globulin which resembles phaseolin in com- 

 position, and, so far as we could ascertain, also in its reactions. The amount of 

 this proteid is small and the evidence that it is in reality phaseolin was not wholly 

 satisfactory. 



"Besides these globulins about 1.5 per ceut of the albumin-like proteid legumelin 

 was obtained. We have found legumelin in a number of other leguminous seeds, the 

 pea, vetch, horse bean, lentil, adzuki bean and cowpea. The properties of legu- 

 melin are given in our paper [noted above]. The composition of legumelin as found 

 in the soybean is as follows: Carbon, 53.06; hydrogen, 6.94; nitrogen, 16.14; sul- 

 phur, 1.17; oxygen, 22.69 per cent. 



"A small quantity of proteose was also obtained from the soy bean, having the 

 following composition: Carbon, 48.76; hydrogen, 6.28; nitrogen, 16.14; sulphur 

 and oxygen, 28.82 per cent. 



"Owing to the small amount of proteose no evidence was obtained as to the purity 

 or individuality of this preparation." 



On the solubility of tricalcium phosphate and apatite in water, 

 J. Joffre (Bid. Soc. Chim. Paris, 3. ser., 19 (1898), No. 9, pp. 372-375).— 

 Tricalcium phosphate was subjected to the action of water for two 

 months. The solution obtained was filtered, evaporated to dryness, 

 and phosphoric acid determined in the residue. The solubility of the 

 phosphate was found to be 0.009 gm. per liter of water. When the 

 phosphate was subjected to the action of water charged with carbon 

 dioxid for the same length of time the solubility was found to be 0.153 

 gm. per liter. Apatite treated in the same way showed a solubility in 

 pure water of 0.002 gm. per liter; in water saturated with carbon 

 dioxid 0.014 gin. per liter. It is thus seen that the apatite is much less 

 soluble than tricalcium phosphate. Monocalcium phosphate was mixed 

 with carbonate of lime. After three or four days the phosphoric acid 



