SOJA-BEAN CURD, AN IMPORTANT ORIENTAL FOOD PRODUCT. 
By H. D. Gipps* AND F. AGCAOILI. 
(From the Laboratory of Organic Chemistry, Bureau of Science, Manila, 
12% Ii)) 
The soja-bean, Glycine hispida Maxim,’ is constantly receiv- 
ing greater recognition and appreciation as an important ni- 
trogenous food, its use having heretofore largely been confined 
to the countries where rice is the principal article of diet, 
especially to China and Japan. The employment of this food is 
rapidly extending, and its value is becoming appreciated in other 
countries of the world, even where a lack of nitrogenous food 
is not felt. 
A large variety of products are made, among which may be 
mentioned flour, bread, sauce, milk, cheese, and preserves, and 
the casein can be used industrially in painting, for the prepara- 
tion of products where the resistance to moisture is desired, in 
paper sizing, and in a number of other preparations.° 
Many analyses of the beans are to be found in the literature, 
and a considerable variation is to be expected in the composition. 
The following represent the usual limitations: 
* Associate professor of chemistry, University of the Philippines. 
? For the botanical history, varieties, and field studies of this plant, see 
Bull. U. S. Bur. Pl. Indust. (1910), 197. 
*¥For late articles on the subject see Beltzer, Rev. chim. ind. 22, 209, 
through Chem. Abstracts (1911), 5, 8597, and H. van der Waerden, Pharm. 
Weekblad 48, 889 through Chem. Abstracts (1911), 5, 3737, and the present 
magnitude of the soy-bean industry see Lewkowitsch, Chem. Ind., Berlin 
(1910), 33, 705. 
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