994 
Journal of Agricultural Research 
Vol. XXX, No. 10 
For convenient comparison the re¬ 
sults obtained with the various cereals 
are presented in Table IV. 
Although the figures in Tables III and 
IV are somewhat fluctuating, they in¬ 
dicate that the nitrogen percentage of 
amino acids is highest in the kernel of 
corn, lowest in that of wheat, and 
between the two for the rye and oat 
kernel. As to the percentage of pep¬ 
tide nitrogen, it is highest in the wheat 
kernel, followed by the kernels of maize, 
rye, and oats in the order named. The 
nitrogen percentage of acid amides 
may be said to be highest in the rye 
kernel and lowest in the wheat kernel, 
while the nitrogen percentage of the 
oat and maize kernel is between the 
two. 
It may not be amiss here to mention 
that wheat and rye, each of which con¬ 
tains five proteins, namely, albumin, 
globulin, proteose, glutenin, and gliadin, 
thus showing a striking similarity, 
also display some similarity with regard 
to their nonproteins. 
SUMMARY 
Polypeptides and amino acids have 
been shown in this paper to occur in 
the ungerminated rye kernel. 
The proportions of amino nitrogen in 
the varieties North Dakota No. 959, 
Von Rlimker, and Reg. Rosen have 
been found to be, respectively, 3.09, 
5.39, and 5.97 per cent, calculated on 
the basis of the total nitrogen; and 
0.075, 0.101, and 0.099 per cent, cal¬ 
culated on the basis of the oven-dried ' 
kernel. 
The percentages of peptide nitrogen 
are 6.69 for North Dakota No. 959, 
8.30 for Von Rlimker, and 4.21 for 
Reg. Rosen, calculated on the total nit¬ 
rogen; and 0.162 for North Dakota No. 
959, 0.155 for Von Rlimker, and 0.070 
for Reg. Rosen, calculated on the oven- 
dried kernel. 
The nitrogen of acid amides in the 
varieties North Dakota No. 959, Von 
Rlimker, and Reg. Rosen makes up, 
respectively, 3.72, 4.96, and 4.14 per 
cent, calculated to the total nitrogen; 
and 0.090, 0.093, and 0.069 per cent, 
calculated to the oven-dried kernel. 
Inasmuch as we have shown that the 
ungerminated kernel of wheat, oats, 
maize, and rye contains polypeptides 
and amino acids, it seems safe to state 
that ungerminated kernels of the 
other cereals, such as rice, sorghum 
etc., also undoubtedly contain these 
substances. 
LITERATURE CITED 
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O 
