NUTRITIVE PRINCIPLES OF PLANTS. 255 
Gluten. 
Dr. Jones. 
ae ee Eee 
Impure. Purified with Ether. Purer. 
Carbon . . ~. 58°47 56°80 55°22 
Maromen beng? 15°98 
Efydrozen...) 7°65 7°60 7°42 
Magen 28 Ses ae 21°38 
To these analyses, which were made in this laboratory, I will 
add a few remarks. 
From the results given, it is obvious that all these substances 
contain carbon and nitrogen in the same proportion. 
Vegetable fibrin, albumen and casein, contain the same orga- 
nic elements, and the composition is the same in all, viz. 8 equi- 
valents of carbon to 1 of nitrogen. This proportion agrees 
exactly with that obtained by Mulder, as the composition of 
vegetable albumen. Marcet’s analysis of the unwashed viscous 
matter of wheat gives a greater proportion of carbon; the ana- 
lyses of vegetable albumen and gluten, by Boussingault, give a 
smaller. I will here give these analyses :— 
Gluten of Wheat, not purified. 
Marcet. Boussingault. 
Carbon. . . 55°7 53°5 
Nitrogen . . 145 15-0 
Hydrogen. . 7°8 7:0 
Oxygen.” 2") .4)22°0 24°5 
Boussingault obtained impure gluten from the glutinous mat- 
ter of wheat, by boiling it in alcohol and precipitating the solu- 
tion by water. This was dissolved in acetic acid, and precipi- 
tated by carbonate of ammonia, for a second analysis. After abs- 
tracting the incombustible ingredients, the results are :— 
Washed out with Alcohol. Dissolved in Acetic Acid. 
Paco. <s"° z- bag 52°3 
itroren” . . 13°9 18°9 
Hiyaroren. . {5 6°5 
Oxygen . . 24°4 223 
Vegetable albumen, that part of wheaten flour which is solu- 
ble in water, and is precipitated in a coagulum on being boiled 
and evaporated, was found to have the following composition, 
according to the same chemist :— 
