398 Reed . — Some Points in the Morphology and 
In each case the testa was removed from the seed before the analysis 
was made. 
The results of the analyses were as follow : — 
Constituents. 
Moisture 
Benzine extract. (Oils, fats, resins, &c.) . 
Alcohol extract. (Tannin, glucosides, and some 
sugars) ....... 
Soluble carbohydrates, as dextrose 
Starch . . 
Cellulose 
Proteids ........ 
Diastatic value as wt. of starch converted by 
100 grm. of bean ...... 
Calcium (as oxalate) ..... 
P. multiflorus. 
Vicia Faba. 
P. vulgaris . 
J 4-44 
13-305 
13.46 
2-72 
2. 11 
1.98 
(11-04) 
( 4 - 5 i) 
(39.99) 
10.155 
16.004 
9.81 
46-35 
37.296 
43 -oi 
2.31 
2-09 
2.15 
21-64 
27.83 
21-96 
( 3 - 5 ) 
( 1 - 85 ) 
( 3 - 33 ) 
0.196 
0.123 
0-216 
97.811 
98.758 
92.586 
Each sample contains dextrine, glucosides, albumins, globulins, albu- 
minoses, and substances which on hydrolysis yield pentoses. 
The total percentages are in all cases below one hundred, and this 
is due to the fact that the alcohol extracts are not included in the total 
percentages. The extracts contain a considerable quantity of a resinous 
substance which was not identified with certainty owing to the methods for 
the determination of glucosides and tannins being unsatisfactory. P. vul- 
garis , , however, contains a larger quantity of this resinous substance than 
either of the other two. This result is important, for it is stated by Jost 
that tannin would inhibit the action of diastase. This point, however, will 
be referred to again later. 
The differences in the amounts of carbohydrates are not considerable, 
but the epigeal type ( P . vulgaris ) contains the smaller quantity, the com- 
bined amounts of soluble carbohydrates, starch, and cellulose being : — 
P. multiflorus. Vicia Faba. P. vulgaris. 
58-815 55 - 39 ° 54-97 
In regard to their proteids P. vulgaris contains a smaller amount 
as compared with V. Faba , but a slightly larger quantity as compared 
with P. multiflorus . 
The * diastatic value 5 was estimated as follows : A cold - water extract 
was made from the bean and so it contained no starch, as was shown 
by testing before making an estimation. Definite amounts of the extract 
were added to a dilute solution of pure starch. The tubes were immersed 
in a water bath at 40° C. for one hour and then cooled and tested, after 
making sure no starch remained unconverted. The experiments were 
carried out by gaslight, but as the tubes were immersed from five to six 
inches in water they were removed from the influence of light. 
