28 MANUAL OF CATTLK-FEEDING. 



VegetalDle Casein. — If wlieat flour be made into dongli, 

 and tlie dough kneaded in a stream ot water, the starch of 

 the flour is washed out, and a sticky mass remains, known 

 as crude wlieat-ghiten. 



The crude ghiten thus obtained is a mixture of at least 

 four albuminoids, and contains, besides, some starch and 

 fat. 



When treated with dilute (60 to 80 per cent.) alcohol 

 at ordinary temperatures, three of these albuminoids 

 are dissolved, while the fourth, called ghiten-Gasein^ re- 

 mains behind, together with various impurities. The 

 same or a very similar substance is also contained in rye, 

 barley, and perhaps in buckwheat, and in the " oil seeds ; " 

 while oats contain an albuminoid having some of the prop- 

 erties of gluten-casein but more closely resembling the 

 legumin about to be described. 



In addition to gluten-casern^ two other bodies belonging 

 to the casein group have been described, viz. : legumin^ 

 the chief albuminoid of the seeds of the legumes (peas, 

 beans, etc.), and conglutm^ contained in almonds and in 

 maize (?) 



The properties of these albuminoids, and in particular those of legu- 

 min^ resemble very closely those of animal casein. Legumin is in- 

 soluble in water. It is, however, quite soluble in water containing 

 small quantities of basic phosphates, especially of potash, and hence 

 warm water extracts legumin from the seeds of the legumes, since the 

 latter contain soluble phosphates. Such a solution of legumin is not 

 coagulated by heat, but is by acids, and according to one authority by 

 rennet. Legumin is insoluble in either strong or dilute alcohol, but 

 very readily soluble in dilute potash solution, and somewhat soluble in 

 dilute acids. The reactions of gluten- casein, as well as those of con- 

 glutin, are very similar to those of legumin. 



The composition of these albuminoids, like that of all 

 othei's, varies more or less according to their source and 



