CHEMISTRY. 



519 



to preparations obtained in a like manner from the pea, vetch, and 

 cowpea. Tbe authors are of opinion that it is a distinct globulin, and 

 propose to study tbe matter further. 



The amount and properties of the proteids of the maize kernel, 

 T. B. Osborne (Connecticut State Sta. Rpt. 1896, pp. 391-397).— This is 

 a continuation of work on the proteids of corn reported in the Annual 

 Eeport of the station for 1891 (E. S. R., 3, p. 768). The proteids of 

 corn are grouped under the following heads: 



•'(1) Proteid, soluble in pure water, having some of the properties of proteose. 



"(2) Globulins, insoluble in pure water, but soluble in salt solutions. 



"(3) Proteid, insoluble in water and salt solutions, but soluble in alcohol of 60 

 to 99 per cent. 



"(4) Proteid matter, insoluble in water, salt solutions and alcohol, but soluble in 

 dilute alkalies and acids." 



The author believes that no true albumin exists in the corn kernel. 

 The proteid soluble in saline solutions called in the previous paper 

 " maize myosin" it is now proposed to call "maysin." Yellow corn 

 meal was found to contain 0.25 per cent of maysin. After separating 

 the maysin from the extract of corn meal by dialysis, further prolonged 

 dialysis precipitated a small quantity of another globulin which the 

 author thinks is identical with what was formerly believed to be 

 "albumin," obtained by precipitation with salt and acid. Only 0.03 

 per cent of this maize globulin was found, although the author believes 

 the amount may be 0.04 per cent. A new determination of the edestin 

 showed 0.06 per cent. The proteid soluble in dilute alcohol, zein, com- 

 prising about 5 per cent, is described at considerable length. The 

 proteid matter soluble in alkalies amounted to 3.15 per cent. Its com- 

 position is given, but very little else is known regarding it. 



The proteid constituents of 100 gm. of yellow corn meal together with 

 the nitrogen content of each are given approximately as follows: 



Proteids in 100 gm. of corn meal. 



Amiiiiiit 

 Of 



proteid. 



Nitrogen 

 content 



of 

 proteid. 



Amount 



of 

 nitrogen. 



Proteid soluble in water — proteose 



Globulins soluble in salt solutions: 



Maysin 



Edestin 



Very soluble globulin 



Proteid soluble in dilute alcohol — zein 



Proteid matter soluble in 0.3 per cent potash solution. 



Total nitrogen in proteids 



Nitrogen undissolved by dilute potash solution 



Total nitrogen. 



(hams. 

 0.06 



.25 



.10 



.04 



5.00 



3.15 



Per cent. 

 17.00 



16.70 

 18.10 

 15.25 

 16.13 

 15. 82 



Orams. 

 0.0102 



.0417 

 .0181 

 . 0u61 

 . 8'i05 

 .4983 



1. 3809 

 .1645 



1. 5454 



The nitrogen found in corn meal by analysis was 1.54 gm., equal to 

 15.40 per cent. The average nitrogen content of the corn proteids is 

 given as 16.057 per cent, 



