106 



HOW CEOPS QKOW. 



COMPOSITION OF AlBUMUfOIDS. 



ALBUMINS. 



Egg 



Blood serum 



"WTieat 



Barley 



FIBEINS. 



Blood 



Gluten-fibrin, wheat. . 



Milk casein * 



Gluten-casein, wheat 



Gluten-casein, buckwheat*. 

 Legumin, lupins 



GLOBULINS. 



Paraglobulin 



Fibrinogen, blood 



Myosin, beef ■ — 



Conglutih, lupin 



" hazel-nut 



Vitellin, squash 



" hemp (crystals) 



" Brazil-nut 



Gliadin, wheat 



52.2 

 53.1 

 53.1 

 52.8 



7 

 54.3 

 54.6 



6.9 15.811.9 23.2 



6.9 16.0 

 7.217.6 

 7.215.8 



53 



52.9 



52.8 



60.2 



51.4 



52.7 



52.9 



52 



50.1 



51.2 



51.3 



51.0 



62.4 



62.7 



16.9 

 16.9 

 15.5 



1.8 22.2 

 1.6 20.5 

 1.2 23.0 



7.115.9 0.8 

 7.0|17.1 1.0 

 7.O1I5.8I.I 

 6.8!l7.4'1.5 

 7.0 17.5 0.6 



7.015. 

 6.9116. 

 7.116. 

 7.0!l8. 

 7.1118. 

 7.518, 

 7.0118, 

 18, 



22.6 

 29.6 

 21.7 



22.0 

 22.0 

 23.3 

 24.1 

 23.5 



8 1.1 

 7 1.3 

 81.3 

 7 1.1 



18.0 



Analysts. 



Chittenden & Bolton. 

 Hammarsten. 



} Kltthausen. 



Hammarsten. 

 Eitthausen. 



Chittenden & Painter. 

 Rltthausen. 

 Chittenden & Smith. 



1 Eitthausen. 



23.4 

 22.2 

 21.9 

 23.0] 

 22.5 

 22.6 

 22.5 

 21.9 



21.3 



I Hammarsten. 

 Chittenden & Cummins. 



Eitthausen. 



Weyl. 

 Eitthausen. 



MUCBDIN, wheat 54.16.9 16.60.9 21.5 Eitthausen. 



See pp. 101 and 102 for analyses of Proteoses and Peptone. 



etable albumins are not identical with, those deriTed from 

 the animal. 



As respects the Fibrins we have already seen that there 

 is no similarity in properties between that of blood and 

 those obtained from gluten. The analyses of the two 

 gluten-fibrins show either that these substances are quite 

 distinct or that they have not yet been obtained in the 

 pure state. 



The Vegetable Caseins, as analyzed by Eitthausen, are 



* The analysis of milk casein should Include 0.9 phosphorus. The 

 buckwheat casein contained 0.9 phosphorus, which Is not included in 

 the analysis. Whether phosphorus is an ingredient of casein, or an 

 " Impuilty," is not perhaps positively established. 



