CLASSIFICATION OF VEGETABLE PROTEINS 91 



proportions. The identity of this peptide with a synthetic polypeptide 

 composed of these amino-acids has not been established, as no peptide 

 of proline and phenylalanine has yet been prepared. 



Fischer and Abderhalden (112) soon after obtained 1-leucyl-d- 

 glutaminic acid from gliadin by partial hydrolysis at the room tem- 

 perature with 70 per cent sulphuric acid for sixteen hours and then 

 for three days in an incubator. This peptide agreed in properties 

 with the synthetic product. 



