374 EXPERIMENT STATION RECORD. 



The proi)erties of coryliu are enumerated, and its comi)osition is 

 given as follows: 



Corylin. 



Carbon . . . 

 Hydrogeu 

 Nitrogen . 

 Sulplinr . . 

 Oxygen. . . 



Previous work by Osborne ' on the globulin of the Brazil nut, which 

 was described by Weyl as vegetable vitellin, has shown it to be " evi- 

 dently different from all others hitherto examined," and the author i)ro- 

 poses for it. the name of excelsin. 



Osborne- also obtained from the oat kernel " a crystallized globulin 

 very similar in composition to excelsin, but different in its reactions 

 as well as in crystalline form. This globulin might be classed as a 

 vitellin, and for that reason is here referred to. As yet this proteid 

 has received no specific name, and we now i)ropose to call itavenalin." 



Proteids from the seeds of hemp, squash, and castor beans have also 

 been described under the names of conglutin and vitellin, but Osborne^ 

 has shown that the seeds contain as their chief and characteristic pro- 

 teid one and the same substance, and has named it edestin. 



" [Edestiu] has been lmiii<l in a larger imiiibei' of seeds than any proteid yet discov- 

 ered, and is the body most tommonly called \ egetable vitellin. It is readily obtained 

 pure in octahedral crystals from several seeds, and o\vin,<;- to this fact has )>een em- 

 ployed in physiological investigations. Tiiat it is a different substance from the 

 proteids already described in this article appears to have been mostly overlooked.'' 



The i)roteid of the cocoanut described by Chittenden^ as phytovi- 

 tellin agrees with edestin in composition, and as he obtained it jmrtly 

 crystallized in octahedra it probably is edestin. 



Kitthauseu called the principal proteid of lupine seeds conglutin. 

 Some unfinished investigations of the authors show it to be " distinctly 

 difierent in composition and properties from the proteids which weliave 

 hitherto noticed, and we take especial pleasure in couflrmiug to it the 

 name conglutin proposed by its veteran discoverer." 



Investigations still in progress indicate that the proteid of santiower 

 seed is also edestin. 



"We have, accordingly, at least perfectly distinct proteids which 

 have been confounded together under the names vitellin or conglutin," 



' Amer. Chem. Jour., 14, p. 662. 



2 Conn. State Sta. Rpts. 1890 and 1891 (E. S. R., 3, pp. 11, 766). 



3 Amer. Chem. Jour., 14, pp. 671-689. 

 * Med. Eec, 45, p. 450. 



