86 



MEMOIRS OF THE NATIONAL ACADEMY OF SCIENCES. 



hours' treatment made two-thirds insohible in two-tenths per cent solution of potash. The com- 

 position of the part soluble in potash, after action of water (and removal of the alcohol-soluble 

 proteid), as found in analyses of preparations 18 and 19, the average of which is stated under 

 VII, table, is the same as that of the globulin soluble in salt-solution IV. This proteid, ob- 

 tained by exti'accion with potash, after the action of water, is jjrobably the substance whicli 

 Ki-eusler converted into his Oat-Legumin by the "purifying" process to which he subjected it. 

 It is also the "protein body " which Norton extracted by weak ammonia and analyzed. (See pp. 

 72-76). 



8. When ground oats are extracted with 10 per cent sodium chloride solution heated to 65° C, 

 a proteid separates on cooling in the form of spheroids. This substance differs in composition and 

 properties from that obtained by cold salt extraction, as well as from all proteids hitherto described. 

 It is soluble in pure water, precipitated from such solutions by a little sodium chloride, is again 

 dissolved by a certain additional quantity, and is precipitated completely by saturation with tbis 

 salt, in the presence of a little sodium chloride and acetic acid it is soluble in alcohol of 0.9 sp. 

 gr. From solutions in distilled water, as well as from those in sodium chloride brine, it has been 

 obtained crystallized in regular octahedra. Analysis (of spheroids) under VIII. (See pp. 76-78). 



9. When the " albuminate" form of the globulin is dissolved in sodium carbonate solution 

 and precipitated by carbonic acid or by ammonium sulphate, and the resulting precipitate dis- 

 solved in 10 per cent sodium chloride solution and dialyzed, a globulin sei^arates in spheroids 

 having the properties and composition of the globulin extracted by hot t^odium chloride solution 

 analysis under IX. (See pp. 78-80). 



10. When the globulin described in 9 is dissolved in warm 2 per cent sodium chloride solution it 

 separates on cooling in distinct crystals. Analysis under X. (See pp. 80-82). 



11. When ground oats are directly extracted with weak sodium carbonate solution, the extract 

 saturated with ammonium sulphate, the resulting precipitate extracted with 10 per cent sodium 

 chloride solution and this extract dialyzed, the same globulin is obtained, analysis of which is 

 given in the table under XI. (See p. 82.) 



12. The aqueous extract of ground oats was found, in agreement with Norton and Kreusler, 

 to contain very little proteid substance. The proteids thus dissolved appear to be, first, ah acid- 

 albumin; second, globidin or globulins similar in reactions to that extracted by 10 per cent salt- 

 solution, and third, a proteose. No true albumin was found in the water extract. (See pp. 63-65.) 



13. In the salt extract a very small amount of a body was found, having the reactions of 

 albmniti, but not analyzed (pp. 65-66). 



Table of composition of proteids from the oat-kernel. 



H.* 



Carbon ■ 53. 06 



Hydrogen ' 6. 94 



Nitrogen 16.38 



Sulphur 2.26 



Oxygen 21.36 



100. 00 



53.10 



6.91 



16.49 



^23. 50^ 



53.70 

 7.00 



15.71 

 1.76 



21.83 



52.48 

 6.94 



16.85 

 0.57 



23.16 



52.45 

 6.92 



16.63 

 0.81 



23.19 



53.49 

 7.01 



16.39 

 0.99 



22.12 



53.63 

 7.18 



16.11 

 0.82 



22.26 



7.10 

 17.11 

 0.80 



52.30 

 6.98 



17.86 

 0.69 



22.17 



52.18 

 7.05 



17.90 

 0.53 



22.34 



51.82 



6.93 



17.95 



J23. 30 



100.00 



100. 00 



100. 00 



100. 00 



100.00 100.00 



100.00 100.00 



100. 00 



100.00 



100. 00 



* Average of several analyses. 



XIV.— Conclusion. 



The proteids of the oat kernel undergo great change in contact with water or sodium chloride 

 solution. The body extracted by direct treatment of ground oats with alcohol differs much in 

 properties and composition from that extracted by alcohol after the ground oats have had contact 

 for some time with water or sodium chloride solution. 



Direct treatment with sodium carbonate solution yields the same globulin as that obtained by 

 direct treatment with hot sodium chloride sohition, but a different globulin from that obtained 

 by direct treatment with cold sodium chloride solution. Sodium carbimate solution also extracts 

 another proteid, the same as that yielded by direct extraction with dilute potash lye, which again 



