32 J.P. Norton on the Protein bodies of Peas and Almonds. 
_ [ therefore may add this substance also to the class of oxyds 
of “gen When it is remembered that but one complete anal- 
was made, and that upon small quantities, the above is a re- 
Siitkahlo approximation to the other results. From the dark co- 
lor of my preparation, I should have expected the patter to be 
higher than in the other analyses. It is worthy of observation 
that the nitrogen in that preparation of peas, which was dissolv 
by ammonia after boiling in alcohol and ether, very nearly cor- 
responds to that obtained in the ammoniacal extract from oats. 
The differences in carbon and in sulphur and phosphorus, are 
however so great as to show that they cannot be considered iden- 
tical. ‘The coincidence is sufficient to suggest the idea that some 
ammoniacal compound may be present, constituting an impurity, 
the removal of which would leave the same oxyd of protein obtain- 
ed in the first preparation from peas, or in the extract by water from 
oats. ‘The second preparation from peas was exposed to the ac- 
tion of ammonia after boiling in alcoho! and ether, but in the 
first preparation the boiling, succeeding the action of ammonia, 
seems to have separated this ammoniacal or other impurity. In 
the ammoniacal extract from oats, it is probable that through 
the ammonia acting upon the whole grain, some additional sub- 
y treating 
with very dilute potash (one per cent.) after precipitation by 
acetic acid, solution in ammonia, and reprecipitation by acetic 
acid. The substances dissolved slowly, but entirely and with lit- 
tle discoloration. The solutions were allowed to stand nearly a 
week, exposed to no higher heat than that of the sun. Acetate 
of lead did not blacken them, thus showing that the legumin was 
not decomposed by the potash. No ammoniacal fumes were per- 
ceptible when a rod dipped in hydrochloric acid was held over 
the vessels. At the end of a week acetic acid was once more 
before. Owing to an accidental impurity in the ether employ 
which was not discovered until too late, the results of anal ysis 
upov. these substances could only be considered approximations 5 i 
they indicated however that the quantity of nitrogen in the 
ies obtained from oats and almonds, remained unchanged by the 
above treatment. Limited time prevented my attempting other 
“Methods. So far as regards the almonds, if the excess of nitro- 
oe above the protein mene bean ey it is one of a very 
centage of nitrogen. This is an interesting field for fe sine 
l one which I only left on account of other 
