io6 



Scientific Proceedings (29). 



which have been made in my laboratory during the past years, 

 and which are in complete harmony with the results of Reichert 

 and Brown. 



The most marked instance of the agreement of both physical 

 and chemical characteristics of the protein constituents of any 

 group of seeds with the biological relations of the seeds is shown by 

 the proteins of the cereals. 



The seeds of the cereals are the only ones containing protein 

 soluble in relatively strong alcohol. These proteins yield no 

 lysine, much proline and ammonia, relatively little arginine and 

 histidine, and, with the exception of that from the maize — which, 

 however, yields nearly 20 per cent. — very large amounts of glu- 

 taminic acid. There is likewise a close resemblance between these 

 seeds in the character and proportion of the several different forms 

 of protein which they contain. 



The proteins of the leguminous seeds are very much alike but 

 very different from those of the cereals. The proteins of the pea, 

 horse bean, and lentil appear to differ from each other only in the 

 proportion of their different forms, and from those of the vetch 

 only in the absence of vicilin which is found in the other seeds. 



The proteins of these four legumes differ distinctly from those 

 of Phaseohcs in properties, ultimate composition, and in the pro- 

 portion of their decomposition products. Distinct differences have 

 not been observed between the proteins of Phaseolus vrdgaris and 

 Phaseohis radiatus. 



The proteins of the cow pea and the soy bean are different 

 from one another, as well as from those of the legumes just men- 

 tioned, yet the proteins of all these seeds are very similar in most 

 respects. The proteins of the lupines show the greatest diver- 

 gence from the general type of leguminous proteins, but in the 

 proportion of their decomposition products they are similar. 

 There are differences between the proteins of Lupinus hiteus and 

 Lupinus angustifolia y although in most respects they are very 

 much alike. 



The proteins of such other seeds as have been carefully studied 

 cannot be compared in respect to their botanical relations, because 

 the seeds from which they have been obtained are not very nearly 

 related to each other. 



