768 



Thre«^otIior proteids are obtained, evidently l»y tho alteration of the primary pro- 

 teids, and probably throngh ferment action, when the gronnd oats arc Kiibjerted to 

 contact with water or sfdntions of neutral salts. The composition of these derived 



or secondary jirotcids is as ff)llows: 



Secondary oat jxoteids. 



Alcohol- ISalt-soliiblc Alkali- 



Holiilile I protoid or nolublfi 



prnteitl | ):liil)iilin ]iroteiil 



(averajip of i(averafre of j(avf rage of 



4 analyses). '4 analyHCs). - analyses). 



Carbon 



Hydrogen . 

 Nitrogen . . 

 Sulpliiir. . . 

 Oxygen . . . 



It wuuld ajiiicar that iiom- of the jiroleids from the o:it kernel have been ubtiiiiud 

 and analyzed in a state of pnrity by previous investigators. The author Ihcreforo 

 reserves the right to revise the noiuenclature of these bodies after further jirogre.ss 

 in his researches on the other vegetable ]>roteids, with whiidi he is now engaged. 



I'ROTEIDS OF THE MAIZE KEUNEL, K. H. ClIITTENDEN AND T. B. 



OsHOKNE, l*ir. 1). (pj). 13G-1.'?.S). — This is a brief suiiiinaiy of tlie results 

 of ail extcinlcd iiiv('sli<r;iti(m (tftlic inotcids <it" JiMlian eoni (luring; istio 

 and ISOI in the Sliellii-ld lliolooical Laboratory of Yalr l'ni\crsity, tlir 

 details of which are published in tlie Amrrinm ChciHictd .hmnud^ \ nl. 

 l.'J, ]»p. t.">.">, .")•_".», ;iii(l \»»1. II, p. *_'(». The corn used was a white dent 

 variety. 



(1) Tiic mai/.e kiriicl contains scvcial distinct jirotcids well char.ictcri/'cd in re.ic- 

 tions and com|>osition. ( »f these there are three globulins and one or mon- albumins, 

 all occurring in small ]irop<utiou. and an .■ib(dn>l soluble protcid which is rel.itively 

 abundant. 



(L') The substance oblainaldc from the niai/e kcrufi by cxt ra<t ion with l(» |tcr 

 rent solution of sodium chloride and se]»aratiiui by dialysis, or by precipitation with 

 annnoninm sul|diale. followed by dialysis, is mainly a mixture of two ghduilins. dif- 

 fering from each other in composition :ind in coagulation )>oints. 



(3) The mixt'il globulins can be approximat(dy separati-d from each ollur by frac- 

 tional heat coagulation or by deposition fnun warm dilute salt solution. In the 

 former process there is formed .1 small amount of jirotcose-liko bodies. 



(4) The two globulins, separable by the Jihovo methods, are a myosin-likc body 

 and a vitelliu-liko Imdy. 



Th(> myosiu-like globulin closely agre<>s in ••om]tosit ion w ith animal myosin. It 

 has, however, a eojigulaticm point (in 10 per cent sodium cliloriile solution) of abmit 

 70 ('. • * * 



The vitellin-like globulin is almost entirely n<m-coagulable by heat when dissolved 

 in dilute salt solutions. It is more soluble in warm than in cold salt solutiiuis. and 

 when separated from the former either by cooling the fluid cu' on ilialysis, it ■almost 

 inv.ariably appears in the form of small sidu-roids. 



(.5) These two globulins exist as such in the mai/.e kernel, as is evident from the 

 coagulation points of their s.ilt solution, from tin- fact that their sejtaration lan be 

 acc(UU]dished w itliout the aid of heat, and lastly, since it is possible to extraet the 

 individual globulins directly from the kernel by the use of a]i]iro]>riate sidvcnls. 



(6) Direct extraction of the finely powdered maize meal with water yields a dilute 

 salt solution which dissolves the myosin, leaving the bulk of the vitellin undissolved. 



