,86 
Notes. 
The determinations of the nitrogenous constituents were made as 
follows : — 
Total nitrogenous compounds by extracting with 2 per cent. 
NaOH, evaporating solution to dryness, and estimating total nitrogen 
by Kjeldahl’s process. 
In the more detailed analysis of nitrogenous constituents a portion 
of the material was first extracted with cold water and the residue then 
again extracted with 2 per cent. NaOH. 
The gluten-fibrin proteids were determined in the NaOH solution, 
as in the estimation of total nitrogen by Kjeldahl’s process. 
The legumin-casein proteids were determined in the cold water 
solution by precipitating with copper acetate and estimating nitrogen 
in precipitate by Kjeldahl’s process : the peptones in filtrate from 
above (after removing the copper with H 2 S), by precipitating with 
sodium phosphotungstate, after addition of dilute sulphuric acid, decom- 
posing the precipitate with alkali, and estimating nitrogen in a portion 
of alkali solution by Wanklyn’s albuminoid ammonia process; distilling 
with alkaline potassium permanganate and c nesslerising 5 ammonia in 
distillate : the amides in filtrate from above precipitate by boiling with 
dilute acid and determining (combined) ammonia produced by sodium 
hypobromite in nitrometer, calculating results as asparagin. 
By subtracting the nitrogen as proteids, peptones, and amides from 
the total nitrogen and multiplying by 6-33, the results entered as 
nitrogenous compounds, other than proteids, &c. were obtained. 
To determine the diastatic power, 10 grains of finely-divided 
substance was suspended in water to which a little chloroform was 
added and allowed to act for four hours on 1 per cent, starch-solution 
at 2 5 0 , testing at intervals by iodine-reaction. 
The proteolytic power was examined in same way, substituting for 
starch thoroughly washed gluten (obtained by neutralizing an NaOH 
extract exactly with dilute acid) suspended in water, and testing 
whether there was much increase in the precipitate caused by copper 
acetate at end of twelve hours, compared with the precipitate given by 
another 10 grains of same sample suspended in pure water only, after 
filtering through paper without heating in both cases. 
The sugar, in the old sample, was chiefly maltose, as the solution 
(after separation of the dextrins) in which it was determined gave very 
little reduction of copper acetate solution acidified with acetic acid, 
and therefore contained only traces of glucose. 
