284 
ANALYSES OF BEANS. 
PROXIMATE ORGANIC ANALYSES OF THREE VARIETIES OF BEANS. 
1. Field pea-lean. 
Starch ----- 
- 
- 
14-68 
Legumine ... - 
- 
- 
20-00 
Albumen .... 
- 
- 
0-97 
Casein ----- 
2-21 
Fibre ----- 
30-71 
Resinous matter 
- 
- 
4-50 
Extractive matter - 
- 
- 
12-20 
Water ----- 
13-00 
98-27 
White Kidney bean. 
Starch ----- 
- 
36-74 
Legumine .... 
- 
18-60 
Albumen and casein 
- 
9-92 
Fibre ----- 
- 
15-42 
Sugar and extract - 
- 
7-20 
Water ----- 
13-25 
101-13 
Refugee , or 1000-£o-l bean. 
Starch ----- 
- 
- 
- 
30-20 
Legumine ... - 
- 
- 
- 
17-44 
Albumen and casein - - - 
- 
- 
- 
8-40 
Fibre . 
21-22 
Sugar and extract, mostly extract 
- 
- 
- 
6-75 
Water ----- 
11-50 
95*51 
The starch is separated from the bean meal by washing and subsidence; albumen by heat, 
and casein by acetic acid, which, however, does not exist except in small quantities. The 
remainder is evaporated to dryness, and the dry matter washed with a large quantity of 
alcohol, which dissolves the resinous, extractive matter and sugar. The remainder, which 
is insoluble in alcohol, is set down as legumine after drying in the water bath. 
i 
