ANALYSIS OF LEGUMIN. 617 



does not agree with that of Dumas, but represents this legumin as iden- 

 tical with casein, the curd of milk (see the following lecture), and as dif- 

 fering in properties as well as in composition from that of the almond. 



The legumin of beans and peas is soluble in cold water, and the solu- 

 tion, upon evaporation, forms a skin on the surface which is renewed as 

 often as it is removed. It is not coagulated by boiling, but is immediately 

 thrown down in fine flocks by acetic acid, which, when added in excess, 

 does not redissolve it (Liebig). 



The legumin from sweet almonds is also soluble in cold water, but, 

 like albumen, falls in flocks when the solution is heated nearly to boil- 

 ing. It is precipitated also by diluted acetic acid, and is again dissolved 

 when an excess of this acid is added (Dumas). 



The two substances, therefore, are different in their properties. Their 

 coiastitution is represented respectively by — 



LEGUMIN PROM 



Beans Sweet almonda 

 (Rochleder). (Dumas). 



Carbon .... 64-5 50-4 



Hydrogen .... 7-4 6-9 



Nitrogen .... 14-8 18-2 



Oxygen .... 23-3 24-5 



100 100 



When we com^ to consider the feeding of animals, we shall find that 

 this difference in the composition of the two varieties will materially af- 

 fect the view we must take in regard to the action of each in contributing 

 to the support of the various parts of the animal body. 



The approximate composition of the entire peas and beans is thus 

 stated by Einhof. [Zierl Kncydopadie, ii., p. 52]. 



Composition of tlie grain. Composition of the meal. 



Water. Husk. Meal. Starch. Legumin. Gum,&c. 



Peas 14 10 5 755 65 23 12 



Field Beans . . . 155 16-2 C8 3 690 19 12 



A series of rigorous analyses of the seeds of leguminous plants is at 

 present much to be desired. According to those of Braconnot and Einhof, 

 certain species examined by them consisted of — 



Kidney Field beans, Lentils, 

 Peas. beans. (Einhof.) dried' 



(Einhof) 



Water • 125 230 156 



Husk 8 3 70 100 187 



Legumin, albumen, &c. . 264 23-6 11-7 38-5 



Starch 43-6 430 50-1 32'8 



Sugur 2 2 q„ 31 



Gum, &c 40 1-5 ^'^ 60 



Oil and fat 12 07 1 1 



Salts and loss .... 20 1-0 4-4 09 



1000 1000 10^ lOOOt 



These analyses agree in showing that the seeds of leguminous plants 



• By drying, the lentils lost 14 per cent, of water. 



t Dumas Traite de Chimie, vi. p. 307, comparad with Thomson's Vegetable Chemittrih 

 p. 884, Schiibler's Agricultur Chemie, ii., p. 194, and Sprengel's Chemie fur Landwirthe^ if., 

 p. 368. 



22* 



