CLASSIFICATION OF VEGETABLE PROTEINS 85 



9 and 1 2 by dialysing sodium chloride solutions into water and 1 8 by 

 direct dialysis of the aqueous extract. 



Considering the conditions under which these preparations were 

 obtained and the impossibility of accurately determining their true ash 

 content, the agreement between the different preparations in respect 

 to the ultimate composition of their protein constituents is very striking. 

 This protein constituent also agrees closely in composition with the 

 phosphorus-free albumin, leucosin, obtained by extracting the entire 

 seed with water, and also agrees with leucosin in many of its properties, 

 especially its deportment on heating. It is thus highly probable that 

 they are one and the same substance. 



When the embryo-meal was extracted with sodium chloride solution 

 heated to 70, whereby most of the water-soluble constituents are 

 coagulated, extracts were obtained which yielded globulin. Many pre- 

 parations of this globulin, made under various conditions, contained 

 different proportions of phosphorus. The composition of the protein 

 part of these preparations was wholly different from that of the pre- 

 parations obtained from the aqueous extract, and agreed closely with 

 that of the globulin obtained from the entire seed, as shown in the 

 second of the two following tables : 



COMPOSITION OF PREPARATIONS EXTRACTED BY SODIUM CHLORIDE SOLUTIONS FROM 



THE WHEAT EMBRYO. 



COMPOSITION OF THE GLOBULIN CONTAINED IN THE PREPARATIONS EXTRACTED 

 FROM THE WHEAT EMBRYO BY SODIUM CHLORIDE SOLUTION. 



