72 THE PROTEINS OF THE WHEAT KERNEL. 



salts by repeated evaporations with alcoholic hydrochloric acid and thor- 

 ough extraction of the precipitated chlorides with the latter. The alcoholic 

 solution of the chlorides of the amiuo-acids was evaporated to a sirup, and 

 esterification repeated as in the first instance. After extracting the esters 

 with ether and drying them, the entire process was repeated, and the ethe- 

 real solution of the esters resulting from this third treatment was united 

 with that from the second, thus following the method applied by Abderhalden 

 to oxy hemoglobin. 1 



Distillations A and B. 



FRACTION I. 



Distillation A. This was saponified at once by evaporation with con- 

 centrated hydrochloric acid on a water-bath, the residue taken up in 

 alcohol, the solution saturated with dry hydrochloric acid gas, and a crystal 

 of glycocoll ester hydrochloride added. After prolonged standing on ice, 

 no separation occurred. The solution was then evaporated on the water- 

 bath with concentrated hydrochloric acid, the latter removed with lead oxide 

 .and the lead with hydrogen sulphide. The. amino-acids were subjected to 

 fractional crystallization. 



Distillation B was treated in substantially the same way, but although 

 several attempts were made to isolate the hydrochloride of glycocoll ester, 

 none was found. By systematic fractionation there were obtained from 

 fraction I of the two distillations, A and B, 6.68 grams alanine and 0.86 

 gram leucine. 



The leucine, when recrystallized from dilute alcohol, decomposed at 

 about 298. 



Carbon and hydrogen: 0.1778 gram substance, dried at no , gave 0.3577 gram CO 2 and- 



0.1608 gram H 2 O. 

 Calculated for C 6 Hi 3 O,N, C 54.89, H 10.01 p. ct.; found, 34.87, H 10.04 P- ct. 



'Abderhalden, Zeitschrift fur physiologische Chemie, 1903, xxxvn, p. 484. 



