26 o 
Journal of Agricultural Research voi. xxvi, no. 6 
Extraction of protein by various solvents 
Solvent. 
Total 
protein 
extracted. 
Distilled water. 
Per cent. 
O 
5 per cent NaCl. 
24.2 
32.68 
12 . II 
10 per cent NaCl. 
15 per cent NaCl. 
2.5 per cent HC 1 .„.. 
73-3 
78.72 
2 per cent Na 2 C03. 
The protein is precipitated from its saline extract by dialysis. Analyses 
of the protein by the Van Slyke method were made, using the protein 
extracted by io per cent NaCl and also the protein prepared by extract¬ 
ing with alkali and precipitating by the addition of acid—a method pre¬ 
viously suggested by Dowell and Menaul. 2 
Distribution of the nitrogen in Jatropha stimulosa as determined by the Van Slyke method 
Nitrogen extracted with solvent named. 
Form in which nitrogen was found. 
NaCl Sol. 
0.2 per cent 
NaOH. 
NaCl. Sol. 
0.2 per cent 
NaOH. 
Total nitrogen . 
Mgm. 
<20 
Mgm. 
4 . 4 . < 
Per cent. 
Per cent. 
Amid N. 
58. 60 
i°. 97 
Trace. 
4 »- 95 
10. s 
Trace. 
II. 27 
2. II 
II. OO 
Humin N. 
2. 36 
Trace. 
Cystin N. 
Trace. 
Arginin N. 
74. 88 
64 48 
23-97 
287. 72 
64.04 
56.12 
20. 00 
14.4 
12.4 
4 . 61 
14-39 
12. 61 
Histidin N. 
Dysin N . 
4*5 
54-76 
Total N of amino acids. 
243.69 
55 - 33 
Total. 
520. 62 
443-3 
IOO. 12 
99.62 
Tryptophan—present. 
The seeds of Jatropha stimulosa are composed largely of fat and 
protein. The fat contains a high percentage of unsaturated fats and the 
protein contains a high percentage of histidin. 
2 Dowell, C. T., and Menaul, Paul. Nitrogen distribution of the proteins extracted by dilute 
alkali from pecans, peanuts, kafir, and alfalfa. In Jour. Biol. Chem., v. 46, p. 437-441* 1921* 
