MANUAL OF OATTLE'FEEDIWO. 



29 



mode of preparation, owing largely to tlie great difficulty 

 of obtaining them in a pure &tate and in part perliaps, 

 to the non-identity of siihstanees bearing the same name 

 but derived from different sources. The following table 

 shows some of Eitthausen's results."^ 





Q-luten-caBein. 

 Per cent. 



LFOiraaN ZEOM 



CONGLUTIN FEOM 





Oats. 

 Per cent. 



Peas. 



Per cent. 



Beans. 

 Per cent. 



Maize. 

 Per cent. 



Sweet 

 almonds. 

 Per cent. 



Carbon 



62.70-53.16 



6.95- 7 15 



16 70-17.21 



31.02-22 18 



0.9^ 1.27 



51.03 



7.19 



17 45 



22.04 



0.79 



5148 



7 02 



17.13 



23.97 



0.40 



51.48 



696 

 14.70 

 26 35 



0.45 



5141 



7.19 



17.72 



i- 23.08 



50 44 



Hydrogen 



Nitrogen 



Oxygen 



Sulphur. 



685 

 18 61 

 23.07 



043 



Vegetable Fibrin. — ^When crude wheat gluten is 

 treated with alcohol in the preparation of gluten-casein, 

 as above descri])ed, a solution is obtained from which an 

 albuminoid known as (jlaten-Jibrln may be prepared as a 

 tenacious, translucent substance of a brownish-yellow color. 



It is insoluble in water or absolute alcoliol ; soluble in dilute aloobol. 

 In dilute acids, and in dilute potash solution. When heated, it is con- 

 verted into an insoluble modification, which is not dissolved by dilute 

 acids or alkalies. The same or a similar substance is contained in barley 

 and maize. 



The Gonvposition of vegetable fibrin, like that of tlie 

 other albuminoids, varies more or less. Eitthausen ob- 

 tained the following results : 



* Die Eiweisskorper der Getreidearten, etc., 1873, and Jahresber. Agr. 

 Chem., ]Sr. F., I., 1G8. 



