of Proteine Compound* in Vegetable Substances. 385 



Percentage 

 Name of sample. of ammonia. 



1. Cambridgeshire extra-superfine... 1*10 



2. Another sample „ ... TOO 



3. Household flour, Waterloo Bridge. 1*13 



4. Country flour 1*08 



5. Huntingdonshire 1'05 



6. Suffolk 1-00 



7. Hungarian 1*10 



8. Another Hungarian 1'05 



& „ ,, 1*07 



10. Darblay, Paris 1-05 



11. Vienna 1*08 



12. Australian 0*92 



13. Californian 1*13 



14. American 1*14 



15. Another American 1*17 



16. ,, „ 1-09 



Pea-flour.. 2'30 



Rice „ 0*62 



Maize „ 1'03 



Oats 1-00 



Barley 1-10 



Malt 0-50 



Eye 1-45 



Arrowroot ,» 0*08 



In looking through this Table the reader will be struck with 

 the constancy of the quantity of proteine substances in 

 wheaten flour. If one of the American samples (No. 15) be 

 excluded (we believe that there was a little pea-flour in that 

 sample), it will be seen that the highest percentage of am- 

 monia given by any sample of flour is 1*14 ; and excluding 

 the solitary sample of Australian flour, the lowest yield of 

 ammonia is 1*00. Wheaten flour would therefore seem to 

 yield between 1*00 and 1*13 per cent, of its weight of ammonia 

 when subjected to the above process, and, according to the 

 rule above given, would seem to contain from 10*0 to 11*3 

 per cent, of proteine compounds. 



Maize, oats, and barley, as will be seen, very closely resem- 

 ble wheaten flour in yield of albuminoid ammonia. Rye, on 

 the other hand, is exceptionally rich in proteine. Apparently 

 it is the most nitrogenous cereah 



The high percentage of ammonia from pea-flour will attract 

 attention ; and, applying the rule, pea-flour contains 23*0 per 

 cent, of proteine, which accords with what is known of the 

 pea. The proteine in rice amounts to about half as much as 

 in wheaten flour. 



Phil. Mag. S. 5. Vol. 3. No. 19. May 1877. 2 C 



