CHEMISTRY. 



373 



"(4) lu addition to the foregoing proteids, a very little proteose was found in the 

 extracts of both these seeds. 



"(5) No attempt has yet been made to detiu'mino the total (piautity of pruteids 

 in these seeds, nor to study minutely the proteids that occur in them in small pro- 

 portion.'' 



Conglutin and vitellin, T. B. Osborne and (1. F. Campbell 



{Couiicctieuf State Sta. Rpt. 1895, 2)p. 288-301.)— '''Review of tlie litera- 

 ture relatiufi" to the plant proteids hitherto described as conglutin and 

 vitellin, shows that the subject is in great confusion. . . . 



"With the object of determining, so far as may be practicable, the 

 true relations of the globulins found in the various seeds hitherto 

 alleged to contain conglutin and vitellin, this investigation was under- 

 taken." Several preparations were made of the globulin in the almond 

 and peach kernel, and these were analyzed and compared in various 

 ways. The indications were that "the two are identical in all respects, 

 and there can be no doubt that they are the same substance. . . . 

 Having thus, as we believe, established this proteid as a chemical spe- 

 cies quite distinct from all others hitherto investigated, it is j)roper to 

 restore the designation amandin given it by Proust, its discoverer, and 

 to discard for it the names vitellin and conglutin, which are associated 

 with many erroneous statements as to its occurrence, comx)osition, and 

 characters." 



The composition of amandin is given as follows: 



A ma ml ill. 



From almonds. 



From 

 peach. 



Carbon .. 

 Hydrogen 

 Nitrogen. 

 Sulphur . 

 Oxygen.. 



Per cent. 



51.41 



6.86 



19.47 



0.39 



21.87 



100. 00 



Per cent. 

 51.49 



6.85 

 19.16 



0.44 

 22. 06 



Per cent. 



51.18 



6.99 



19.33 



0.48 

 22. 02 



Per cent. 

 51.86 



6.95 

 19.34 



0.45 

 21.90 



Per cent. 

 51.04 



6.83 

 19.28 



0.44 

 22. 37 



Per cent. 

 51.30 



6.90 

 19.32 



0.44 

 22.04 



100. 00 



100. 00 



100.00 100.00 



100. 00 



The characteristics are given at some length. 



The gh^bulins prepared from the English walnut and filbert were 

 also found to be identical in composition and properties, and "entirely 

 distinct from either amandin or edestin. We therefore i)ropose the 

 name corylin, from the generic name of the filbert, ConjJits tidmlosa, in 

 which this proteid was first found by Dumas and Cahours."' 



1 Jour, prakt. Chem., 28, p. 398. 



