4 6 



THE PROTEINS OF THE WHEAT KERNEL. 



the coagulum is removed by concentration and long-continued heating and 

 subsequent filtration, wholly uncoagulable proteose-like substances are 

 found in solution. The amount of proteose is extremely small, and no 

 preparations were made for analysis. The coagula obtained by concen- 

 trating the solution filtered from preparations 3 and 4, respectively, were 

 analyzed with the results shown in the accompanying table under the head 

 "Preparation 40." 



Another coagulum similarly obtained from the solution filtered from prep- 

 aration 4 was also analyzed and the following figures obtained : 



Preparations 40 and 41. 



THE PROTEOSE OF THE WHEAT EMBRYO. 



In making the preparations from the embryo already described consider- 

 able quantities of crude proteose were obtained from both the aqueous and 

 sodium-chloride extracts. After the leucosin and the globulin had been 

 separated as completely as possible, the solutions containing the proteoses 

 were dialyzed in alcohol, and the precipitates produced were washed and 

 dried over sulphuric acid. 



A mixture weighing 15.4 grams was made by uniting several such prep- 

 arations that had been obtained from aqueous extracts from which most of 

 the other proteins had been separated, without heat, by saturating with 

 sodium chloride and dialysis in alcohol. The mixture contained much 

 matter made insoluble in water by the final treatment with alcohol. This 

 was filtered out, washed thoroughly with water and with alcohol, and when 

 dried weighed 4.18 grams, and was marked preparation 42. The filtrate 

 from this was saturated with ammonium sulphate, the precipitate redissolved> 

 and again precipitated in the same way. The solution of the second pre- 

 cipitate was dialyzed in cold distilled water until free from sulphate, and then 

 for several days in alcohol ; the precipitate thus produced was dissolved in 

 water, a little insoluble matter filtered out, and its clear solution saturated 



