284 ANALYSES OF BEANS. 



PROXIMATE ORGANIC ANALYSES OF THREE VARIETIES OF BEANS. 



1. Field pea-bean. 



Starch 14-68 



Legumine - - - - - - - 20-00 



Albumen 0-97 



Casein 2-21 



Fibre 30-71 



Resinous matter - - - - - - 4" 50 



Extractive matter 12-20 



Water 13-00 



98-27 



2. White Kidney bean. 



Starch 36-74 



Legumine ....... 18-60 



Albumen and casein - - - - - 9-92 



Fibre 15-42 



Sugar and extract ------ 7 - 20 



Water 13-25 



101-13 



3. Refugee, or 1000-?o-l bean. 



Starch 30-20 



Legumine ------- 17-44 



Albumen and casein - - - - - - 8-40 



Fibre 21-22 



Sugar and extract, mostly extract - - - 6*75 



Water - - - 11-50 



95*51 



The starch is separated from the bean meal by washing- and subsidence ; albumen by heat, 

 and casein by acetic acid, which, however, does not exist except in small quantities. The 

 remainder is evaporated to dryness, and the dry matter washed with a large quantity of 

 alcohol, which dissolves the resinous, extractive matter and sugar. The remainder, which 

 is insoluble in alcohol, is set down as legumine after drying in the water bath. 



