126 THE PROTEINS AND PROTEASES [CH. 



the free state : combined with a small amount of acid as a salt, it is 

 insoluble in water but soluble in neutral salt solution, that is, it has the 

 solubilities of a globulin (see p. 134). 



Expt. 124. The formation of salts by edestin. Grind up 5 gms. of seeds of the 

 Hemp (Cannabis sativa) in a coffee-mill. Extract with 50 c.c. of warm (not above 

 60 C.) 10/ sodium chloride solution and filter. Add a drop of strong hydrochloric 

 acid to the filtrate. Edestin chloride, which is insoluble in salt solutions, is precipi- 

 tated. Filter and drain off all the liquid, and then suspend the precipitate in 

 distilled water. Add 1 or 2 drops of hydrochloric acid carefully and stir till most or 

 all of the precipitate goes into solution. Filter, and to the filtrate add a few drops 

 of saturated sodium chloride solution. The edestin acid salt is again precipitated. 



The following is a list of the principal known globulins (Osborne, 2): 



/Pea (Pisum sativum). 



T j r Broad Bean ( Vicia Faba). 



Legumm, in seeds of -{ Tr . . _. . 



Vetch ( Vicia sativa). 



V Lentil (Ervum Lens). 



Vignin, in seeds of Cow Pea ( Vigna sinensis). 



Glycinin, in seeds of Soy Bean (Glycine hispida). 



( Kidney Bean (Phaseolus vulgaris). 

 Phaseolin (crystalline), in seeds of -j Adzuki Bean (P. radiatus). 



[Lima Bean (P. lunatus). 

 Conglutin, in seeds of Lupin (Lupinus). 



fPea (Pisum sativum). 

 Vicilin, in seeds of -j Broad Bean ( Vicia Faba). 



[Lentil (Ervum Lens). 

 Corylin, in seeds of Hazel Nut ( Corylus Avellana). 



/Almond (Prunus Amygdalus). 



. . Peach (P. Persica). 



Amandin, in seeds of < tn , 7 . . . 



rlum (Jr. aomestica). 



(Apricot (P. Armeniaca). 



f European Walnut (Juglans regia). 

 Juglansin, in seeds of -j American Black Walnut (J. nigra). 



[American Butter-nut (J. cinerea). 

 Excelsin (crystalline), in seeds of Brazil Nut (Bertholletia excelsd). 



Edestin, in seeds of Hemp ( Can nabis sativa). 



Avenalin, in seeds of Oat ( Avena sativa). 



Castanin, in seeds of Sweet Chestnut (Castanea vul- 

 garis). 



Maysin, in seeds of Maize (Zea Mays). 



Tuberin, in tubers of Potato (Solanum tuberosum). 



