CHAPTER VIII. 



PHYSICAL CONSTANTS OF VEGETABLE PROTEINS. 

 A. Specific Rotation of Vegetable Proteins. 



THE specific rotation of only a few of the vegetable proteins has been 

 determined. These are given in the following table : 



SPECIFIC ROTATION OF VEGETABLE PROTEINS. 



Edestin, hemp-seed, 



11 it 



it ii 



Excelsin, Brazil-nut, 



n 



Globulin, flax-seed, 



11 ii 



Globulin, squash-seed, 

 Amandin, almond, 

 Corylin, hazel -nut, 

 Juglansin, English wal- 

 nut, 

 Juglansin, American 



black walnut, 

 Juglansin, butter-nut, 

 Phaseolin, kidney-bean, 

 Legumin, horse-bean, 

 Ricin, castor-bean, 

 Gliadin, wheat, 



Chittenden and Mendel (71), 



Alexander (15), 



Osborne and Harris (352), 



Alexander (15), 



Osborne and Harris (352), 



Alexander (15), 



Osborne and Harris (352), 



Osborne, Mendel and Harris (365), 

 Osborne and Harris (352), 

 Kjeldahl (190), 



Mathewson (269), 



Gliadin a, wheat, 



rye, 



M i 



ii ii 

 barley, 



Lindet and Ammann (226), 

 Kjeldahl (1.90), " 



Lindet and Ammann (226), 

 ii n 



47 



Solvent 

 10 / NaCl 



water 



80 / alcohol 

 55 / alcohol 

 glacial acetic acid 



acetic acid 

 phenol 

 70 / methyl 



alcohol 



70 / ethyl alcohol 

 60 / ethyl alcohol 

 50 / ethyl alcohol 

 6o/ propyl alcohol - 

 70 / phenol 

 phenol, anhydrous 

 paracresol 

 benzyl alcohol 

 glacial acetic acid 

 70 / alcohol 



55 / alcohol 



"dilute acid" 



glacial acetic acid 



phenol 



70 / alcohol 



< 



- 43-48 



- 4i-5 



- 417 



- 4-5 



- 42-94 



- 38-5 



- 43-53 



- 38-32 



- 56-44 



- 43-09 



- 45-21 



44*43 

 45-40 



44-09 

 28-85 

 92-28 

 92-0 

 8 1-0 



111-0 

 130-0 



95-65 

 9I-95 

 96-66 



98-45 

 101-10 



123-15 

 131-77 



121-00 



78-60 



81-6 

 95-0 



121 



144 



105 



157 



87-8 



