Prof. Norton on the Analysis of the Oat. 329 
2. 'To the solution drawn off from the starch, acetic acid was 
added, to throw down the casein or avenine. ‘This was allowed 
to settle, and the liquid drawn off by a syphon of small bore. 
The precipitate was now transferred to a weighed filter. It is 
necessary to stop the washing while the water is still acid, other- 
Wise a portion of the casein will be re-dissolved. It was now 
dried in the same way as the starch.* 
3. The solution separated from the casein was evaporated to 
a very small bulk, and treated with strong alcohol to throw down 
the gum. After standing some hours the gum was collected on 
After this boiling with caustic potash the epidermis was collected, 
washed, dried, and weighed. : 
5. 'To determine the oil, sugar, and glutin, a fresh portion of 
grain, about the same weight as before, was taken and boiled with 
successive portions of alcohol, until a drop left no trace on evap- 
oration. The solution was then carefully distilled to dryness in 
asmall retort. The mass was treated with successive por- 
tions of pure ether to dissolve the oil; and this ethereal solution 
was carefully evaporated to dryness in a small weighed capsule. 
* This substance has been called casein, because in many respects it resembles 
some of the kinds of casein found in other bodies; but as its exact composition 
has not yet been determined, I use for it the provisional name of 4venine proposed 
by Prof. Johnston. 
From the casein of milk, it differs in some important properties. Rochleder de- 
i ilk as soluble in weak acid, but precipitated by more acid 
and weak alkalies. Insoluble, when free from acid or alkali, in water. 
I have found the casein of oats to agree more nearly with the casein of beans, 
as described by Liebig. He says, “It is soluble in cold water, does not coagulate 
b ng, is precipitated by dilute acetic acid, and is not solu in an excess. 
The cantic of oiahe i Liable in pure water, being nearly all dissolved by the 
first water added to the bruised grain. Weak a i Soin ee etl 
itate, which an excess of acid does not seem to re-dissolve, as no precipitate fe f 
- from the liquid filtered and neutralized by carbonate of soda. Boiling pi gate oO 
the original solution did not coagulate the casein, but afier cooling, on the a > eae 
of acetic acid, the precipitate fell more quiekly than” efore. When this was filter- 
there w all quantity of al n present. > 
i lezumin of almonds, to which also this 
maio b gait ste m3 ot  eaioue precipitate of legumin falls on 
casein see 
the additi i ‘edi all portion of it re-dissol ves in an excess. 
A polkas grt het Le ik neutralized by carbonate of soda a 
slight erga alls. re 
Seconp Serizs, Vol. II, No. 9.—May, 1847. 
