IOO 



THE PROTEINS OF THE WHEAT KERNEL. 



Kossel & Kutscher 1 found in three separate determinations of arginine 

 in glutenin 4.50, 4.02, and 4.54 per cent. They base their determinations 

 on the supposition that glutenin contains 16.2 per cent nitrogen. If their 

 results are recalculated to a basis of 17.5 per cent of nitrogen which has been 

 found in this protein, 2 they become 4.82, 4.52, and 4.84 per cent, with 

 which 4.72 per cent agrees very closely. 



LYSINE. 



The filtrate from the arginine silver was treated as Kossel directs, and 

 after precipitating the lysine with phosphotungstic acid it was converted 

 into the picrate, and 2.33 grams, equivalent to 0.907 gram of free lysine, 

 were obtained. This is equal to 1.92 per cent of the glutenin. Kossel & 

 Kutscher found in the three determinations of this substance which they 

 made in this protein 1.9, 2.29, and 2 per cent, or, recalculating to a basis of 

 17.5 per cent of nitrogen in this protein, 2.05, 2.15, and 2.40 per cent. 



Nitrogen: 0.1225 gram substance, dried at 120, gave 23.1 cc. moist N 2 at 760 mm. 



and 29. 

 Calculated for CgH^Nj C 6 H 3 O 7 N 3 , N 18.70 p. ct. ; found, N 18.76 p. ct. 



The results of this hydrolysis are given in table 19. 



TABLE 19. Glutenin. 



P.ct. 



Glycocoll 0.89 



Alanine 4.65 



Amino-valerianic acid 0.24 



Leucine 5.95 



a-proline 4.23 



Phenylalanine 1.97 



Aspartic acid 0.91 



Glutaminic acid 23.42 



Serine 0.74 



P. ct. 



Tyrosine 4.25 



Cystine 0.02 



I/ysine 1.92 



Histidine 1.76 



Arginine 4.72 



Ammonia 4.01 



Tryptophane present 



Total 59.66 



THE AMOUNT OF THE VARIOUS PROTEINS CONTAINED IN THE 

 KERNEL OF WHEAT. 



looo grams of fine meal obtained by freshly grinding the entire kernel of 

 spring wheat and a like quantity of similar flour from winter wheat were 

 each extracted with 4000 cc. of 10 per cent sodium- chloride solution, and 

 2500 cc. of the clear extract were obtained from the spring- wheat flour and 

 2600 cc. from the winter-wheat flour. As 100 cc. of solution were used for 

 every 25 grams of flour taken, the amount of extract obtained was approx- 

 imately equal to that from 625 grams of spring- wheat flour and 650 grams of 

 winter- wheat flour. These extracts were then dialyzed until all the chlo- 



1 Kossel & Kutscher, Zeitschrift fiir physiologische Chemie, 1900, xxxi, p. 165. 

 * Osborne & Voorhees, American Chemical Journal, 1893, xv, 392. 



