Chemico- Physiological Researches. 315 



Another portion of this vegetable fibrine was prepared from 

 rye meal by boiling with dilute sulphuric acid, by which the 

 starch was removed as dextrine. The boiled mass was fil- 

 tered, and the residual gluten dissolved in dilute caustic potash 

 liquor and precipitated by acetic acid. Having been treated 

 with boiling alcohol and aether, it was analysed by combustion 

 with chromate of lead. 



III. 0'245gave 0*480 of carbonic acid, and 0'164? ofwater, 

 after allowing for ashes. 



These three analyses gave, — 



I. II. III. 



Carbon 53-064. 54-603 54-617 



Hydrogen... 7'132 7-302 7-491 



Nitrogen 15-359 15-810 15-809 



Oxygen ^ 



Sulphur 124-445 22-285 22-083 



Phosphorus J 



100-000 100-000 100-000 



The nitrogen was determined by comparing the relative 

 volumes of the nitrogen and carbonic acid obtained by the 

 combustion. 



Of ten tubes, three gave the proportion of 1 to 7, three 

 gave 1 to 7-1, and four gave 1 to 7-2. But Dr. Scherer con- 

 cludes the true relation to be 1 to 8, and points out the grounds 

 of that opinion in detail. 



A specimen of vegetable casein prepared, by the method 

 described by Liebig, from beans (legumine), gave from 0-357 

 of substance, 0-699 carbonic acid, and 0-230 ofwater. The 

 relation of nitrogen to carbon was found to be 1 to 8. Vege- 

 table casein contains, therefore, 



Carbon 54-138-^ 



Hydrogen 7-156 I 



Nitrogen 15-672 pOO-OOO. 



278^" 'V23-034J 



Sulphur J 



To ascertain the action to which the azotized nutriment is 

 subjected during digestion, Dr. Schei-er digested in one portion 

 of artificial gastric juice, prepared by Eberle's method, some 

 boiled beef, and in another some boiled gluten, at a tempera- 

 ture of 100'' Fahrenheit; in fourteen hours they were for 

 the most part dissolved. The filtered liquor did not coagu- 

 late by heat, but was slightly troubled by alcohol. Carbo- 

 nate of potash threw down a few flocks redissolved by an ex- 

 cess. The liquors from the beef and gluten reacted alike, as 

 Y2 



