Prof. Norton on the Analysis of the Oat. 331 
3. The Gum.—The quantities of this substance are nearly 
alike in the four trials: wheat contains.a little more—about 3. or 
A per cent. 
4. The Oil.—The quantities of oi] given above are large, but 
I think correct. The earlier analyses of oats only give from 
three to four-tenths of a per cent. of oil. Both Boussingault and 
In order to arrive at a more certain result as to the actual quan- 
ty of these nitrogenous compounds, I determined the nitrogen 
directly, by combustion in a number of specimens.* 
_ The annexed table gives the result of nine of these combus- 
tions. Each burning was repeated two or three times. 
Taste XXXVII. 
Hopeton Oats. | Potato Oats. percep olan pe ee en 
No. 1.|No. 2.) No. 3. No. 1./No. 2.|No. 1. No. 2.;No 3,|United States. 
Of nitrogen, . «| 219) 235] 2-25) 276, 282) 289] S51) 249 > 
Of protein compounds, |14-00)14-73!14-04)17-36|17-77 18:24'22-01115-66 18-86 _. 
This table shows a range of no less than 8 per cent. in the nitro- 
genous compounds. 
* The nitrogen was determined by combust 
tic soda and lime in the usual way. The me’ 
