106 



HOW CEOPS GROW. 



COMPOSITION OF ALBUMINOIDS. 



ALBUMINS. 



Egg 



Blood serum. 



Wheat 



Barley 



FIBRINS. 



Blood 



Gluten-fibrin, wheat. 

 " " maize . 



CASEINS. 



52.2 

 53.1 

 53.1 

 52. 



87 



6.9 15.8 1.923.2 

 .9 16. Oil. 8 22. 2 



7.217.61.620.5 

 .215.81.223.0 



. 7 6 



62 



54 

 54.67.5l5.50.721,7 



.3 7 



Milk casein * 



Gluten-casein, wheat 152. 



" 62. 



Gluten-casein, buckwheat*. 50. 

 Legumin, lupins 51. 



GLOBULINS. 



Paraglobulin 52. 



Fibrinogen, blood 52. 



Myosin, beef 152. 



Conglutin, lupin 50 . 1 



hazel-nut 



Vitellin, squash 



" hemp (crystals) 



" Brazil-nut 



51.2 



51. 



61. 



52. 



GLIADIN, wheat . 



Analysts. 



Chittenden & Polton. 

 Hammarsten. 



Ritthausen. 



8116.9 1.1122. 5 Hammarsten. 



2 16.9 1.0(20.6 ) T> mhall <, pn 

 Rltt nausen. 



!)7.f 

 87 



47 



53.37.1 15.90.822.0 

 017.11.022.0 

 015.811.123.3 

 817.4'1.524.1 

 017.50.623.5 



Chittenden & Painter. 

 Ritthausen. 

 Chittenden & Smith. 



I Ritthausen. 



Hammarsten. 



77.015.81.123.4 

 96.916.71.322.2 

 8 7. 1 ' 16. 8 1.3 1 21. 9 Chittenden & Cummins. 



7.0,18.71.123.0 1 



47 



.5 18. 



.0,18.70.8 22.5! I 

 .118.10.521.9i Weyl. 



52.77.1 18.00.921.3 



Ritthausen. 



MUCEDIN, wheat 54.1 6.9 16.6 0.9 21.5 Ritthausen. 



See pp. 101 and 102 for analyses of Proteoses and Peptone. 



etable albumins are not identical with those derived from 

 the animal. 



As respects the Fibrins we have already seen that there 

 is no similarity in properties between that of blood and 

 those obtained from gluten. The analyses of the two 

 gluten-fibrins show either that these substances are quite 

 distinct or that they have not yet been obtained in the 

 pure state. 



The Vegetable Caseins, as analyzed by Ritthausen, are 



* The analysis of milk casein should include 0.9 phosphorus. The 

 buckwheat casein contained 0.9 phosphorus, which is not included in 

 the analysis. Whether phosphorus is an ingredient of casein, or an 

 " impurity," is ivot perhaps positively established. 



