992 
Journal of Agricultural Research 
Vol. XXX, No. 10 
were oxidized according to Kjeldabl’s 
method, while 50 c. c. of the remain¬ 
ing solution were used for formol- 
titration. 
For the estimation of the nitrogen 
of acid amides the extraction of the 
flour as well as the precipitation with 
phosphotungstic acid, etc., were effected 
as outlined in the case of the polypep¬ 
tides, but the solution to which hydro¬ 
chloric acid had been added to a con¬ 
centration of 20 per cent was hydro¬ 
lyzed for only 30 minutes. It was 
now evaporated to dryness, and the 
residue, which was taken up with hot 
water, was distilled with cream of 
magnesia, the ammonia being received 
in an Erlenmeyer flask containing 
N/10 H 2 S0 4 . The results are sum¬ 
marized in Table III. 
Examination of Table III shows that 
when the results are referred to the 
water-soluble nitrogen the monoamino 
nitrogen is highest in Reg. Rosen 
(20.62 per cent), slightly lower in Von 
Riimker (20.10 per cent), and con¬ 
siderably lower in North Dakota No. 
959 (13.56 per cent). As to the pep¬ 
tide nitrogen, it is highest in Von 
Riimker (30.96 per cent), somewhat 
lower in North Dakota No. 959 
(29.36 per cent), and lowest in Reg. 
Rosen (14.55 per cent). Concerning 
the nitrogen of acid amides, it is 
highest in Von Riimker (18.50 per 
cent), lowest in Reg. Rosen (14.28 
per cent), while the figure for North 
Dakota No. 959 is between the two. 
The outstanding feature of the results 
presented in Table III is the fact that 
the three varieties investigated contain 
not inconsiderable quantities of amino 
acids and polypeptides in their unger¬ 
minated kernels. 
Table III .—Distribution of the nonprotein nitrogen in the ungerminated rye kernel 
Variety of rye 
Nitrogen 
of acid 
amids 
Nitrogen 
of amino 
acids 
Peptide 
nitrogen 
Percentage of the water-soluble nitrogen of the rye kernel: 
Per cent 
{ . 
Per cent 
13.96 
13.16 
Per cent 
29.53 
29.19 
-. 
16.32 
13.56 
29.36 
19.71 
20.49 
30.64 
31.27 
\.—- 
18.50 
20.10 
30.96 
{- 
20.77 
20.47 
14.80 
14.29 
\ . 
14.28 
20.62 
14.55 
Percentage of the total nitrogen of the rye kernel: 
I - 
3.18 
3.00 
6.73 
6.66 
Average-------- 
\.- 
3.72 
3.09 
6.69 
Von Riimker Rye C. 1.133_________ 
Average.-------- 
/_ 
5.28 
5.49 
8.21 
8.38 
v 
4.96 
5.39 
8.30 
7 - 
6.01 
5.93 
4.29 
4.14 
\ - 
4.14 
5.97 
4.21 
Percentage of the oven-dried rye kernel: 
r - 
.077 
.072 
.162 
.161 
\ 
.090 
.075 
.162 
•• 
.099 
.103 
.153 
.156 
l . 
.093 
.101 
.155 
Reg. Rosen Rye No. R 22198---- 
Average-- -- - - 
r_ 
.100 
.098 
.071 
.099 
.070 
