O'Brien , — ■ The Proteids of Wheat {II). 545 
in the watery extract after saturation with sodium chloride, 
gave no coagulum below 75° C., but coagulated (as in the 
original watery extract) at about 75° C., and later between 
8o° and 90° C. 
The proteids remaining in solution after saturation with 
sodium chloride were next examined. The liquid was dialysed 
for about ten days, with the result that a precipitate was 
formed within the dialyser, whilst the liquid still held a 
proteid in solution, which was found to coagulate at about 
8o° C. 
Hence it appears that the watery extract of wheat-germ, 
in addition to a small quantity of proteose, holds three 
distinct coagulable proteids in solution, viz. : — 
globulins | coagulating at 55 0 C., probably myosin. 
<■ » ,, „ 75° C., „ vitellin. 
not coagulating below 8o° C., „ albumin. 
The results obtained from the watery extract by treatment 
with sodium chloride were confirmed when magnesium 
sulphate was used. On complete saturation of the watery 
extract with magnesium sulphate, a reddish-brown precipitate 
is obtained which readily redissolves on dilution, forming 
a yellow-brown liquid. This liquid yields a coagulum at two 
distinct temperatures, viz. 55 0 and 75 0 C, and therefore contains 
the two globulins already mentioned. Complete precipitation 
by MgS 0 4 was only effected after standing for several days. 
The proteid remaining in solution after saturation with MgS 0 4 
was found to coagulate only above 8o° C. : it therefore cor- 
responds to the substance, apparently albumin, obtained by 
the sodium chloride method. 
On treating the watery extract of germ with a stream of 
carbonic acid gas, a precipitate is produced, indicating the 
presence of globulins ; a considerable time (up to twenty-four 
hours) was required for the complete precipitation of the 
globulins. The filtrate, after the removal of the globulins, 
gave a slight coagulation between 8o° and 90° C, thus indicating 
albumin as before. 
