CHOLINE AND ALLIED SUBSTANCES 55 



[1896, Ch. I]), in carnaubon, a glycerine free monophosphatide from ox kidney (Dunham 

 and Jacobson [1910]), in sahidin (Frankel and Linnert [1910]), from sinapin by hydrolysis 

 (von Babo and Hirschbrunn [1852]), in seeds of Vicia sativa and Pisum sativum (Schulze 

 [1890]), of Strophanthus (Thorns [1898, I, 2]), of Avena sativa (Schulze and Pfenninger 

 [1911]), in cotton seeds and beechnuts (Boehm [1885, 2]), in seeds of Trigonella feenum 

 graecum and of Cannabis sativa (Jahns [1885]), in seeds of Artemisia cina (Jahns [1893]), 

 in etiolated seedlings of lupins and of Cucurbita (Schulze [1887]), in seedlings of Soya 

 hispida (Schulze [1888]), in malt and wheat germs (Schulze and Frankfurt [1893]), in rice 

 polishings (Funk [1911]), in potatoes and Dahlia tubers (Schulze [1904]), in tubers of 

 Stachys tuberifera and in orange leaves (Schulze and Trier [1910, 2; Ch. Ill, stachy- 

 drine]), in beet molasses (von Lippmann [1887]), in roots of Atropa Belladona, Hyoscyamus 

 and Ipecacuanha (Kunz [1885, 1887]), in bamboo shoots (Totani [1910, 2]), in the flowers of 

 Chrysanthemum cineraria folium (Yoshimura and Trier [1912; Ch. Ill, stachydrine]), in 

 Areca nuts, in pignuts (Arachis hypogcea] and in lentils (Jahns [1890]), in kola nuts (Ilex 

 Paraguay ensis), Indian tea, and cocoa beans (Polstorff [1909, 2]), in hops and therefore in 

 beer (Griess and Harrow [1885]), in grape juice and wine (Struve [1902]), in Sesame, 

 Cocos, and palm seed press cake (Schulze [1896]), in the subterranean parts of Brassica 

 Napns, Helianthus tubcrosus, Scorzonera hispanica, Cichorium Intybus, Apium graveolens, 

 Daucus carota and in the aerial parts of Salvia pratensis and Betonica officinalis (Schulze 

 and Trier [1912, 3]), in ergot (Brieger [1886, 2; Ch. I], Kraft [1906], Rielander [1908, 

 Ch. I]), in Amanita muscaria (Harnack [1875 '> under muscarine]), in Boletus luridus, 

 Amanita pantherina and Helvetia esculenta (Boehm [1885, I under muscarine]), in Can- 

 tharellus cibarius, Agaricus campestris, and Boletus edulis (o'oi5-o'oo5 per cent. ; Polstorff, 

 [1909, i]), in commercial mushroom extract (Kutscher [1910, 4]), in Russula emetica (Robert 

 [1892]) and in Boletus satanas (Utz [1905]). 



The amount of choline obtainable from most sources is very small (in 

 animal viscera and in seeds often of the order of 0*02 per cent). Schulze 

 considered that in seeds at least some of the choline is in the free state ; 

 he showed [1892, I] that in Vicia sativa the choline content increases 

 during germination from 0*017 per cent, in the seeds to 0*06 per cent, 

 in the seedlings. The additional choline in the latter is derived from 

 lecithin, of which the seeds contain 0*74 per cent., but four weeks' old 

 seedlings only 0-19 percent. We thus see that choline behaves in the 

 same way as the amino-acids of protein, which are also formed by 

 hydrolysis during germination. Betaine, which is also present in the 

 seeds, on the other hand does not change in amount during germina- 

 tion, for it is not a unit or <( Baustein ". 



The choline of the brain does not occur even partially in the free 

 state. Liebreich [1865] obtained it by the hydrolysis of protagon ; 

 Gulewitsch [1899] found that at most one-fifteenth of the total 

 amount is free choline, and KaufTmann [1911] has shown that if 

 perfectly fresh ox brain is worked up rapidly, no free choline is obtain- 

 able. According to Coriat [1904] lecithin is not affected by try ps in 

 or pepsin, but in autolysis choline is slowly split off by a ferment, which 

 could not be isolated ; during putrefaction choline is liberated more 

 rapidly. 



Mott and Halliburton [1899] found choline in the cerebro- 



