and a Body of a similar nature existing in Oats. 31 
‘ This therefore Mulder considers the true composition of east 
phuretted protein. Fleitmann’s analysis of protein, made in 
Giessen Laboratory, gives nearly the same result when the ee 
phur is deducted. | 
pte horns and fibrin, as observed above, he considers oxyds 
of prote ; 
vp The protein o of cow horn 1 is as follows: 
4% pats Ge Otetigs the es ats 
« SNH2 | 
501 50-1 53-8 
68 6-3 68 
16:2 13:2 14-2 
23-5 23-5 95-9 
3-4 iveu FG 
: 100-0 | 93-1 | 100-0 { 
Deducting the 5, 
see aieagad us SNH2. 
Carbon, Feet 3 et 527 536 
eat, +9 68 69 
ry trogen, ‘ 15-5 14-6 14-9 
23:9 23-9 24-4 
ae e 4 ¥ Cee San 
) 98-0 100-0 
At the time spe Be ane made this beautiful discovery, 
my analyses of legumin from peas were nearly completed, and 
his attention was turned to them also. On investigation he was 
ted to anapect that the phosphorus might be present in the same 
form as the sulphur, that is, as phosphuret of amid. It was 
Soe also deducted, and the following shows how correct 
Were his suspicions. 
San BO 
—— pea SNHTS e he NID. 
50:72 50-72 poo RRs 
6:56 6:32 6-6 
15-77 14-14 14-9 
23°87 93-87 95-1 
2-31 gs : 
aes ae are caets, sO... 
eae 
at legumin of peas, therefore, may be added to the oxyds 
: tein. 
Since leaving Utrecht my attention has been tumed to ‘the 
analyses of the avenine of oats before given. 1 deducted the sul- 
ei and phosphorus, as Biber and phosphuret of amid, and 
the e result was as follow 
Deducting the S and P, 
a Avenine of oats. as SNH2 and PNH2. es 
ESE SEES RE CRIT etl einai 
arbon, per cent. 52-36 52:36 34° 
Se ee 14-76 13-54 14-0 
24-16 24:16 25-0 
FAG alii s : oe: 
0-80 oa 
oe 
