28 J.P. Norton on the Protein bodies of Peas and Almonds, 
The above per-centage of ash is I think too high. I had buta 
sufficient quantity for one determination, and these substances 
burn with so much diffieulty that a little carbon sometimes re- 
mains even after hours of exposure to a red heat and a current of 
e now come to the protein body in oats, avenine, as it has 
been called by Prof. Johnston. In the preparation of this sub- 
stance I have met with great difficulty, because the quantity dis- 
solved by water is very small. If the weight of oats employe 
was more than four or five pounds, the solution became so large 
as to sour before it was possible to filter it the four or five times 
necessary to make it quite clear. ‘Three several preparations 
were made, taking four or five pounds of oats each time, and 
nearly two weeks were occupied in the filtrations, boiling, ‘&e. } 
but the quantity of avenine resulting from so much labor was 
only sufficient for one complete analysis, and even then only per- 
and almonds, even on the first precipitation; it is of a brown 
rer er retains this color ee all of the subsequent treat- 
ment. her extract a large quantity of whitish 
matter, me become highly onldhed: This extract burns S readily 
with a yellow flame and is probably almost entirely fatty. 
The following is my single analysis of the avenine. 
03 dT Ne DN RE ee PES = a Ash deducted. 
Carbon, per cent. ; ‘ : ‘ 51-97 | 52:36 
Hydrogen, . 6-80 | 6-35 
Nitrogen - 14-65 14-76 
ygen, 23°98 24:16 
Sulphur, 4 i : é ‘ 1-05 1-06 
Ae ie ia - . . : 0:30 | 0-81 
Ash, ‘ i : 4 0:75 eae 
100-00 b 100-00) 
Standing alone as this analysis does, and all of the determina- 
tions having been made upon small quantities, it cannot be con- 
sidered as conclusive. Several analyses made from a different 
preparation afterward, were rejected on account of an impurity in 
the ether employed ; they came however, so hear to the above as 
in some degree to confirm their correctness. 'The chief points in 
which this analysis differs from the —— ones, are as will 
be observed, the nitrogen and carbon 
Knowing that a large quantity of some protein body must still 
remain in the oats, I treated them, after extracting the avenine 
substance by means of water, with dilute ammonia. The solu- 
tion was brown and exceedingly difficult of filtration. On the 
pect a acetic acid, a copious light brown precipitate fell. at 
is as di italy ed in dilute ammonia, and then re 
acid. A cloudy liquid remaining above 
<4 . 
lS = 
