767 



purified by washiiiji- witli alcohol and etlior. Analysis indicated this 

 body to be the same as that obtained lioni the oats by direct extraction 

 with hot salt solution and liom the so-called albuminate by the methods 

 described above. 



The precipitate produced by saturatin<i- Avith aninio.iium sulphate 

 the sodium carbonate extract of oats from which the globulin had been 

 removed, Avas thoroughly washed with warm 80 per cent alcohol, dis- 

 solved in two-thirds per cent caustic potash solution, thcsolution liltcrcd, 

 and the dissolved proteid precipitated by neutralizing with dilute 

 acetic acid. Analysis showed this preparation to agree quite closely 

 in composition with that which was obtained from ground oats by direct 

 extraction with 2 per cent potash solution. 



As the result of his studies of the proteids of the oat kernel the author 

 arrives at the follcnving conclusions: 



The pr()t<'ids of the oat keruel undergo groat cLaiige in contact AviUi water or 

 sodium chloride solution. The body extracted by direct treatment of ground oats 

 with alcohol difters much in properties and composition from that extracted by 

 alcolnd after the ground oats have had contact for some time with water or sodium 

 chloride solution. 



Direct treatment with sodium carbonate sohition yields the same globulin iis that 

 obtained by direct treatment with hot sodium chloride solution, but a diti'en-nfc 

 globulin from that obtained by direct treatment with coldsodinm chlorid<' solution. 

 Sodium carbonate solution also extracts another proteid the same as that yielded by 

 direct extraction with dilute potash lye, which again is distinct in composition 

 from that obtained after the oats have been in contact with water. It is remark- 

 able that all these transformations are the result of the use of water or salt solution 

 as contrasted Avitli the use of three agents known to suspend or destroj- fernieut 

 action, viz, alcohol, alkali, and heat. 



The fact that the globulin extracted after treatment of the ground oats with 

 alcohol has the same comi»osition as that obtained by direct treatuient with sodium 

 chloride, would indicate that alcolnd temjiorarily susjiends a IV'rineiit action which 

 is induced by water or solutions of neutral salts. 



It is probable that the primary proteids originally contained in the oat kernel are 

 the three following bodies : 



Fritnary oat protekJs. 



Of the above sulistances the alcohol-solulde proteid forms about 1.2.5 per cent, the 

 flflobulin about 1..5 i>er cent, and tlie alkali-soluble body the remainder of the pro- 

 teids contained in the oat kernel, with the possible exception of extremely small 

 amounts of proteose and acid albumin. The two latter suljstauces are <iuite ]>robably 

 the results of change occurring during extraction; the evidence on thisiioint, how- 

 ever, is not conclusive. 



24889— No. 11 3 



