254 PROFESSOR LIEBIG ON THE AZOTIZED 
Gluten is a combination of casein; it is distinguished from 
vegetable fibrin by its solubility in boiling alcohol, and the ease 
with which it is dissolved at a common temperature in dilute 
ammonia. <A few drops of acetic acid added to the saturated, 
boiling, ammoniacal solution, cause a white coagulum to be 
formed before the neutralization is effected; it cannot be distin- 
guished from boiled caseum or coagulated white of egg. This 
precipitate contains ammonia in chemical combination; it may 
be removed by boiling in water acidulated with acetic acid, or 
by being well washed with water and dried. 
When the viscous matter of wheat is rubbed with ammonia, 
vegetable fibrin remains, and a turbid solution of gluten is 
formed, which gives the same coagulum when acetic acid is 
added to it boiling: analysis proves it to have the same compo- 
sition as albumen. 
I will here give a comparative view of the composition of the 
azotized principles of Vegetable nutriments, and of Animal fibrin, 
albumen and casein. 
Vegetable Fibrin. 
I 
; Il. IIT. 
Dr. H. B. Jones. Dr. Scherer. Dr. Scherer. 
Carbon ©... «53°83 54°603 54°603 
Nitrogen... 15°59 15°810 15°810 
Hydrogen . 7:02 7°302 7491 
Oxygen .) 
Sulphur . 5‘ 23°56 22285 22-096 
Phosphorus 
Vegetable Albumen. 
From Rye. From Wheat. From Gluten. 
Dr. Jones. Drs. Will & Varrentrapp. 
Carpen".. .. | G4a74 55°01 54°85 
Nitrogen . . 15°85 15°92 15°88 
Hydrogen . 7°77 7°23 6°98 
Oxygen . 
Sulphur . } 21°64 21°84 22°39 
Phosphorus 
Vegetable Casein. 
Dr. Scherer. Dr. Varrentrapp. 
Carbon... . 54°138 51°41) Sulphate (?) 
Nitrogen . . 15°672 1448{C:N=8:1 
Hydrogen-; -. '27*156 
ae vl 
SulphurS °° 23°034 
