CHEMISTRY. 369 



coutent lies between 50 and 60 per cent, may, wo think, bo regarded as probable 

 evidence that the enzyui is not something carried down mechanically with the 

 pvoteid." 



The proteids of malt, T. B. Osborne aiul G. F. Campbell {Con- 

 necticut jStdte Sta. Rpt. i.s.'AT, pp. 239-254).— ThQ details are given of an 

 extended investigation of this snbject, inclnding the derivation of the 

 preparations, their elementary ('omi)osition, characteristics, etc. The 

 main points of especial interest are given in a summary, from ^Yhich 

 the following is taken: 



"In the malt nsed in this investigation we have fonnd: 



"(1) Bynedestin,' re;ulily soluble in very dilute salt solution, therefore largely 

 passing into the aqueous extracts because of the soluble salts of the seed. This 

 globulin contains 2 per cent more carbon and 3 per cent less nitrogen than edestin, 

 the globulin of barley, and is much more soluble in very dilute salt solutions than 

 edestin. 



"The composition of this globulin, as shown by the average of 11 analyses, is: 



Bynedestin. 



Per cent. 



Carbon 53. 19 



Hydrogen 6. 69 



Nitrogen 15. 68 



Snlphnr 1. 25 



Oxygen 23. 19 



100. 00 



"Bynedestin, dissolved in 10 per cent sodium chlorid solution, gives a turbidity at 

 65- anil a llocculent coagulum at 84"^, but, even after heating for some time at 100°, 

 the coagulation is far from complete. 



"This proteid is not precipitated by saturating its solutions with sodium chlorid, 

 and but partlj' jirecipitated by saturating with magnesium sulphate. 



"(2) Lencosin, an albumin, identical in composition and properties with the leu- 



cosin found in wheat, rye, and barley. The composition of this proteid was found 



to be: 



Malt alhiimin, leucosin. 



Per Cent. 



Carbon 53. 07 



Hydrogen 6. 72 



Nitrogen 16. 71 



Sulphur I .,.^ -,) 



Oxygen ' 



100. 00 



"Leucosin is intimately associated with diastase.- Heated to 50^, solutions of 

 this proteid become turbid, anil at 58^ a llocculent coagulum occurs. Coagulation, 

 however, is incomplete unless the solution is heated for some time and the tempera- 

 ture raised to aliout 70^. Saturation with sodium chlorid or with magnt-sium 

 sulphate partly ])recipitate8 leucosin. 



"(3) A protoproteose readily precipitated from aiiueous solution by adding an 

 etpial weight of alcohol. No ])reparations of this body were obtained free from 

 albumin. Its composition is nearly the same as that of leucosin, since preparations 



' From fivvr), malt, and EdF.droi, edible. 



■^Conu. State Sta. Kpts. 1894, pp. 202, 204; 1895, p. 238. 



