RECENT WORK IN AGRICULTURAL SCIENCR 



AGRICULTURAL CHEMISTRY— AGROTECHNY. 



Kafirin, an alcohol-soluble protein from Kafir, Andropogon sorghum, C. O. 

 Johns and J. F. Brewstek {Jour. Biol. Chem., 28 (1916), No. 1, pp. 59-65).— The 

 authors have isolated from Kafir corn seeds a new alcohol-soluble (kaflrin) 

 protein which constitutes more than one-half of the protein of the seed. The 

 new protein is similar to zein in its ultimate composition, but differs In 

 physical properties. Analysis showed it to contain both tryptophan and lysin. 



The experimental data are described in detail. 



Some proteins from the jack bean, Canavalia ensiformis, D. B. Jones and 

 C. O. Johns (Jour. Biol. Chem., 28 (1916), No. 1, pp. 67-75).— Two globulins, 

 canavalln and concanavalln, and an albumin similar to legumelln have been 

 isolated from the bean. The percentage distribution of nitrogen In the albumin 

 was as follows: Humin, 0.23; amid, I.IG; basic, 3.73; and nonbaslc, 11.18. 

 In canavalin )be following percentage distribution was obtained: Humin, 0.28;* 

 amid, 1.41 ; basic, 3.17; and nonbasic. 11.55. 



The proteins of the peanut. Arachis hypogse I, The globulins arachin 



and conarachin, C. O. Johns and D. B. Jones (Jour. Biol. Chem., 28 (1916), 

 No. 1, pp. 77-87). — Two globulins, designated by the authors as arachin and 

 conarachin, have been Isolated from the peanut. Arachin was found to con- 

 tain 0.4 per cent sulphur and 4.96 per cent basic nitrogen ; conarachin, 1.09 

 per cent sulphur and 6.55 per cent basic nitrogen, the latter being the highest 

 percentage of basic nitrogen recorded for any seed protein. 



From the analytical results it is deemed probable that peanut press cake 

 will prove to be of value in supplementing food products made from cereals 

 and other seeds deficient in basic amino acids. It is indicated that feeding 

 experiments to determine the nutritive value of combinations of peanut pro- 

 teins with other proteins are in progress 



A comparative study of the proteins of the colostrum and milk of the cow 

 and their relations to serum proteins, C. Cbowther and H. Raistrick 

 (Biochem. Jour., 10 (1916), No. S. pp. ^3.^-452).— Detailed analytical data ob- 

 tained by the application of the Van Slyke procedure (E. S. R.. 26, p. 22) to 

 the proteins of cow colostrum and cow's milk show that easel nogen, total lacto- 

 globulln, and lactalbnmin are sharply differentiated, distinct proteins and have 

 respectively the same compositions whether prepared from colostrum or normal 

 milk. Eulactoglobutin and pseudolactoclobulin are identical so far as the protein 

 part of their molecule Is concerned. The presence of the globulin in very small 

 Quantities in milk was proved. 



Lactoglobulin from either colostrum or milk was found to be very closely 

 allied to and probably identical with serum globulin from ox blood. Lactal- 

 bumin from either colostrum or milk, however, was found to be very different 

 in composition from the serum albumin of ox blood. 



Protein copper compounds, T. B. Osborne and C. S. Leavenworth (Jour. 

 Biol. Chem., 28 (1916), No. 1, pp. 109-123).— The authors report in detail the 



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