Am.  Jour.  Pharm.  > 
April,  1914.  J 
Lecithin. 
169 
young  plants.  The  lecithin  content  of  various  seeds  is  specially 
reported  upon  by  Schulze,  Forti,  Maxwell,  Bernardini  and  Chia- 
rulli ;  lecithin  in  vegetable  oils  by  Schlagdenhauffen  and  Reeb,  Stell- 
waag,  Jacobson,  Riegel  and  others ;  in  sugar  cane  by  Shorey ;  in 
yeast  by  Hoppe-Seyler,  Himberg  and  Sedlmayr ;  in  leaves,  blossoms, 
fruits,  etc.,  by  Vageler  ;  in  fungi  by  Heinisch,  Zellner  and  Lietz;  in 
grape  pips  and  wine  by  Rosenstiehl,  Funaro  and  Barboni,  Muraro, 
Bicciardelli  and  Nardinocchi,  Salvadori  and  Mazzaron ;  and  the 
occurrence  of  lecithin  in  the  vegetable  kingdom  generally  by 
Kraetzschmar,  Heckel  and  Schlagdenhauffen,  Stoklasa,  Hanai, 
Marchlewski,  Winterstein  and  Fliestand  and  others. 
The  content  of  various  seeds,  vegetable  oils,  etc.,  is  given  as 
follows  in  the  literature : 
Barley  0.7  per  cent. 
Wheat  0.6  per  cent. 
Rye  0.6  per  cent. 
Peas  1.2  per  cent. 
Lentils  1  per  cent. 
Beans  0.8  per  cent. 
Linseed  0.9  per  cent. 
Vetch  seeds  1.2  per  cent. 
Lupin  seeds  2  per  cent. 
Pumpkin  seeds  0.4  per  cent. 
Poppy  seeds  0.25  per  cent. 
Maize  0.25  per  cent. 
Soya-bean  oil  0.15  per  cent. 
Ergot  1.7  per  cent. 
Toadstools  1.4  per  cent. 
Yellow  boletus  0.6  per  cent. 
Mushrooms  0.9  per  cent. 
Morel  1.6  per  cent. 
Cantharellus  cibarius  1.3  per  cent. 
Lettuce  0.36  per  cent. 
Rhubarb  0.33  per  cent. 
French  beans  0.25  per  cent. 
Green  peas  0.15  per  cent. 
Green  tomatoes  0.25  per  cent. 
Yeast  (dry)  2  per  cent. 
Wine  0.03  per  cent. 
Fat  of  melon  seeds  0.6  per  cent. 
"  "  lupin  seeds  7.5-50  per  cent. 
.  "     "  peas  30-50  per  cent. 
"     "  vetch  seeds  13-21  per  cent. 
"     "   rye  8  per  cent. 
"     "   wheat  7  per  cent. 
"     "  barley  7  per  cent. 
"     "  oats  11.5  per  cent. 
"     "   fenugreek  seeds  1.5  per  cent. 
"     "  maize  1.5  per  cent. 
However,  lecithin  does  not  only  occur  as  such,  but  especially  in 
plants  in  combination  with  other  substances.  Thus  ovo-vitellein,  de- 
scribed by  Hoppe-Seyler,  is  a  combination  of  lecithin  with  albumin ; 
jecorin,  described  by  Drechsel,  Boskoff,  Erlandsen  and  others,  is  a 
combination  of  lecithin  with  glucose  or  galactose  and  other  sub- 
stances ;  and  protagon,  which  occurs  in  the  central  nervous  system 
and  in  the  brain  and  has  been  investigated  and  described  by  Lieb- 
reich,  Hoppe-Seyler,  Diakonow,  Strecker,  Gamgee,  Blankenhorn, 
