INDEX. 



ABRIN, 92. 



Acid properties of vegetable proteins, 27. 



Albumin, 72, 73. 



conversion into insoluble derivatives, 14. 



extracted with water, 30. 



from various seeds, 74. 



in the embryo, 8, 9. 

 Albuminoids, 72, 81. 



not found in plants, 81. 

 Alcohol-soluble proteins, 72. 

 Aleurone grains, 7. 



Alkali albumin, 42. 



albuminate, 42. 



Alkalies, action of, on vegetable proteins, 42. 

 Almond, proteins of, solubility in water, 15. 

 Amandin from almonds, 78. 

 Ammonia, ratio of, to glutaminic and aspar- 



tic acid, 60. 

 Anaphalaxis, 97. 

 Avenalin from the oat kernel, 78. 



BASicamino-acids, proportion of, in vegetable 

 proteins, 59. 



properties, 22. 



Behaviour of protein salts as globulins, 15. 

 Biological relations of seed proteins, 98. 

 Brazil nut, proteins of, solubility in water, 



CASTANIN from chestnuts, 78. 



Chemical individuality of preparations of 



seed proteins, n. 



Classification of vegetable proteins, 72. 

 Coagulated proteins, 73. 

 Colour reactions, 55. 

 Composition of vegetable proteins, first state- 



ments concerning, 3. 

 Conglutin from Lupinus, 78. 

 Conjugated proteins, 72, 82. 

 Corylin from hazel nuts, 78. 

 Crotin, 93. 



Crystallisation of seed proteins, 17. 

 Crystalloids, 7. 

 Crystals of protein in seeds, 10. 



of vegetable proteins, first made by 



Maschke, 5. 

 Curcin, 93. 



DEFINITE combinations between proteins 



and metals, 27. 

 Denaturing by acids, 37. 



by alcohol, 43. 



by alkalies, 42. 



by heat, 44. 



by metallic salts, 43. 

 Derived proteins, 73, 88. 



EDESTAN, chlorides of, 41. 



definition of, 38. 



formation by acid, 39. 



formation by contact with water, 38. 



properties of, 41. 



reactions of, 41. 



relation to histones, 81. 



ultimate composition of, 40. 



Edestin, a resistant product of acid hydro- 

 lysis of, 53. 



acid-binding capacity determined by Erb, 



27. 



acid properties of, 25. 



alkaline reaction with litmus, 26. 



behaviour on heating, 44. 



crystallisation of, 77. 



definite salts with bases, 27. 



denaturing by acids, 37. 



from hemp seed, 78. 



nature of the combined acids in prepara- 



tions of, 22. 



precipitation by neutralising its alkaline 



solution, 36. 



precipitation of the chloride by carbonic 



acid, 35. 



proportion of combined acid in water- 



soluble part, 26. 



solubility in solutions of various salts, 



3 1 -. 



solubility in water, 22. 



solubility when freed from combined 



acid, 22. 

 Elementary analyses of seed proteins, first 



made by Boussingault, 4. 

 Excelsin, crystallisation of, 77. 



from Brazil nuts, 78. 



magnesium compound of, 77. 

 Extraction with alcohol, 20. 



with alkaline solutions, 18. 



with solutions of neutral salts, 5,16. 



with water, types of proteins dissolved, 



FRACTIONAL precipitation with ammonium 



sulphate, 50. 



precipitation, effect of previous treat- 

 ment on, 50. 



GLIADIN, 10. 



dipeptides from, 53. 



first named by Taddei, 4. 



from rye, 80. 



resistance to hydrolysis with sulphuric 



acid, 54. 



solubility in organic solvents, 34. 



123 



