48 GIBBS AND AGCAOILI. 
TABLE I.—Analyses of soja-beans. 
| 
-, |Our uit 
Usual varia- | yses of 
Constituent. HOHE pons | Glycine 
literature. # Lathe 
Per cent. | Per cent. 
Weater=-2SUe0) fli Rs oben ners neem arene 9to13| 9.84 
Proteinich! 2 2-year ee are ae eee ee Re 31to42| 37.53 
1 DP espe ers Ue eg ae ON NE NICE oe es eee oe | 14to 22! 18.97 
Nitrogen-freejextract < snes en ee ee 27 to 31 
Grude fiber) 2 Aber ee eee Se ee 4 to 13 pte =A 
Starehis c-fos es Ut ita ee ea eta | ‘trace to3.5)|=-eeeeees 
Apnea e toe Ae Ra iB le UN Sy eee ee ee | 4.7t05.9) 4.79 
Nitrogeme:s 2252.3. 5202S saan ae eee RE ee ae ee 5.99 
SO3;per cent}in'ash = s=-5-2s2s2-4o see Oe ee 14 
Oil refraction Zeiss Butyro scale at 30°.5_________ oeteae | Boe2=ta nee | 810 
Todine numbers Hants eases se ee eee ip Soh eecse eee 66.3 
L — = — — = —— rs = 
* Konig, Chemie der menschlichen Nahrungs-und Genussmittel, Berlin (1903), 1, 598; 
(1904), 2, 789; Inouye, Bull. Col. Agr., Tokyo (1895), 2, 209; Pellet, Compt. rend. Acad. Sci. 
(1880), 90, 1177. 
Highty-five to 90 per cent of the nitrogenous substances is in 
the form of pure protein and 10 to 15 per cent is not proteins. 
Meiss] and Bocker ‘* give the following analyses: 
Constituent. Per cent. 
Water 10.0 
Soluble casein 30.0 
Albumin 0.5 
Insoluble casein 7.0 
Fat 18.0 
Chloresterin, lecithin, resin, and wax 2.0 
Dextrin 10.0 
Starch 5.0 
Cellulose 5.0 
Ash 5.0 
Sting] and Morawski*® found only a little starch and dextrin 
but considerable quantities of an active diastase. They state 
that the various sugars are about 12 per cent. Inouye has 
confirmed the absence of starch in the Japanese soy-beans. 
Osborne and Campbell * state that the chief proteid is glycinin, a 
globulin which is precipitated by dilute acids and lime salts, 
and that the precipitates are soluble in sodium chloride solutions. 
‘Siteungsber. Akad. d. Wiss. math.-nat. Klasse, Wien (1883), 87, 
872, 391. 
* Chem. Centralbl. (1886), 17, 724. 
* Journ. Am. Chem. Soc. (1898), 20, 419. 
