736 



The Soy Bean. 



[dec, 



well as brown soy beans. According to a number of analyses 

 they usually contain about 35 to 40 per cent, of albuminoids 

 and 18 per cent., or less, of oil, but the composition varies 

 according to their origin. The following are some recent 

 analyses : 





No. 1 

 Yellow. 



No. 2 

 Green. 



No. 3 

 Black. 



No. 4 

 Green. 



No. 5 

 Yellow. 



No. 6 

 Brown. 



No. 7 

 Yellow. 





per cent. 



per cent. 



per cent. 



per cent. 



per cent. 



per cent. 



per cent. 



Moisture 



10-23 





11-17 



9-91 



10-62 





10-52 



Ash ... 



4'32 





4*36 



5-3I 



4-5i 





4-62 



Oil 



15-62 





16-76 



16-54 



i8-ii 





17-26 



Albuminoids . 



37 '54 



3975 



40-46 



41-17 



37"07 



35 '42 



36-05 



Carbohydrates 



27-27 



22-30 



21-45 



22-81 



24-46 



24-58 



26-16 



Woody fibre . 



5-02 





5-80 



4-26 



5-23 





5"39 



The analysis of sample No. 1 was made by Mr. S. H. 

 Collins, M.Sc, lecturer in Agricultural Chemistry, Arm- 1 

 strong College, while samples 2 to 7 were analysed by Mr. j 

 E. S. Edie, M.A., B.Sc, Liverpool University. The first \ 

 six were all Chinese beans, but No. 7 was grown in West 

 Africa.* 



On arrival in this country the oil is extracted from the 

 beans by pressure, and the residue forms the soy bean cake or 

 meal used for feeding cattle. The proportion of oil left in 

 the cake varies, and its value for fattening purposes will, of 

 course, vary according to its composition in this and other 

 respects. Much of the cake sold is guaranteed to contain 

 6 per cent, of oil and 40 per cent, of albuminoids; decor- 

 ticated cotton cake usually contains 8 to 10 per cent, of oil 

 and 45 per cent, of albuminoids, while the undecorticated 

 cake contains 5 to 6 per cent, of oil and 24 per cent, of 

 albuminoids. 



Bean cake is also exported from Manchuria, and as hand- 

 presses are commonly used there, the proportion of oil j 

 remaining in the cake is higher. Analyses Nos. 1 — 3 in the 

 following table are given by Mr. Acting Vice-Consul Gordon 

 in a report to the Foreign Office (Annual Series, No. 4372), I 

 as representing results obtained from Manchurian bean cake, j 

 while the remainder represent soy bean cake made in this 



* Bulletin No. I, Liverpool Univ. Inst, of Comml. Research. Some analyses of 

 beans grown in India and America are given in the Bull, of the Imperial Institute, 

 vol. vii, No. 3, 1909. 



