769 



Probahly the rlinractor of the salts imsciit in tho korncl plays an ini))oifant part in 

 this separation. From this solution the myosin can Jx! separated in a lair (lej;rec of 

 purity l>y the usual methods. 



(7) Extraction of mai/.e meal with 10 percent sodium chloride solulion, afti r ]in'- 

 vioMs extraction with Av.iter, dissolves the vitcllin, which can he separated fr<uii this 

 solution hy the customary methods. f>o |)r«pared. it a<j;rees exactly in c(unposition 

 with the vitcllin separated l)y heat coaj^ulation from tlu^ mixed {rlohnlius. 



(8) The third j;loltulin present in the maize kenud is characterized hycxtrcnu) 

 soluhility in very dilute salt solutions, especially of phosphates and snljdiatcs. It 

 separates from such solutions only hy prolonged dialysis, i. e. not uulil m-arly every 

 trace of the salts has heeu removed. It coagulates in a 10 per cent sodium chloride 

 solution in the neichhorhood of 62'^ C. 



f '.Trtxiii . . . 

 Hy<ln.{;<>n 

 Nitidgfii . 

 Sulpliiu- . . 

 Oxvcin. . 



Maize 

 myosin 



(average 



of 2 

 analyses). 



M.aize 

 vitelliii 

 (average 



of 6 

 .iiialyKe.s). 



52. G6 

 7.02 



16.76 

 1.30 



22.26 



100. 00 



51.71 

 6. 85 



18. 12 

 0.86 



22.46 



Maize 

 gloliiilin 

 (higlily 

 soluble). 



100. 00 



(9) Tludunh the lou,n-continued action of water and also of strong s(dutions of 

 salts, as annnonium sul])liate, the myosin and the glohulin noticed in the preceding 

 paragraph ar<' changed into insoluhle moditications, soluble, however, in 0..5 ])er 

 ce:it sodium carbonate solution, from which solution they are ]»recipitatcd on neu- 

 tralization, apparently as albuminates. 8o prepared, these insoluble modifications 

 are characterized l)y a relatively high content of carbon. 



(10) An a()ueous extract of maize meal, as well as a sodium chloride extract, ai)]ia- 

 rently ((mtains in addition to the ghduilins two albumin-like bodies, nmre or less 

 coagulalde by heat, but, as ]»repared, unlike in chemical coiuiiositiou. Owing to 

 the difficulties encountered in separating these albumins, their comi)ositiou could 

 not be determined with certainty. 



(11) A small amount of proteose can bo detected in the extracts of maize meal 

 after the globulins have been entirely removed, but apiiarently this is mainly if not 

 Avholly an artilicial product, resulting from alteration of some one or more of the 

 preceding bodies. 



(12) The chief proteid in the maize kernel is the peculiar body known as maize 

 fibrin or better as zein, which is soluble in warm dilute alcohol, liut insoluble both 

 in Avater and in absolute alcohol. Zein is characterized hy a high content of carbon 

 by its resistance to the action of dilute alkalies (/. e. nonconvertibility into alkali- 

 albuminate), and by the ease Avitli Avhich it is converted into an insfduble modilica- 

 tion on luung warmed Avith Avater or Avith Aery weak alcohol. 



Soluble zein and its insoluhle modification liaA^e the same chemical composition, as 

 indicated by the following analyses : 



Carlwn . . . 

 Hydrogen 

 Nitrogen 

 Sulphur . 

 Oxygeu. . 



