AnseTp0tur'i92iarm^       The  ReIafwe  Value  of  Proteins.  649 
Two  per  cent,  lactalbumin  gave  maintenance,  4.5  per  cent,  growth; 
2  per  cent,  edestin  scarcely  gave  maintenance,  4.5  per  cent,  slight 
growth ;  with  other  proteins  2  per  cent,  led  to  loss  of  weight.  With 
a  protein  content  of  4.5  per  cent,  the  best  growth  was  with  lactal- 
bumin, followed  by  edestin;  there  was  no  growth  with  casein  unless 
supplemented  with  cystine,  or  with  glycinin  or  squash-seed  globulin. 
An  experiment  showed  that  a  food  with  9  per  cent,  of  lactalbumin 
was  equal  to  one  with  12  per  cent,  of  casein  or  with  15  per  cent,  of 
edestin. 
THE  NUTRITIVE  VALUE  OF  THE  PROTEINS  OF  LEGUMES,  NUTS,  ETC. 
The  legumes  contain  large  amounts  of  protein,  and  the  chemical 
analysis  of  the  proteins  shows  no  abnormality.  The  proteins  of  the 
pea  have  been  found  inadequate  by  McCollum;  it  is  probably  due 
to  lack  of  cystine,  for,  as  stated  above,  phaseolin  is  supplemented  by 
cystine. 
The  soya-bean  protein  is  of  good  quality  for  normal  growth, 
so  also  are  the  proteins  of  the  peanut.  The  latter  are  peculiar  in 
their  high  lysine  content.  The  proteins  of  these  foods  require  cook- 
ing so  as  to  make  them  capable  of  being  digested  and  assimilated. 
The  edestin  of  hemp-seed  and  cotton-seed  is  not  a  perfect  pro- 
tein with  its  high  arginine  and  glutamic-acid  content,  but  the  food- 
stuff is  largely  used  in  America  as  cattle  food.  Its  poisonous  con- 
stituent can  be  removed  by  steaming  or  by  the  hot  method  of  oil  ex- 
traction. 
Nut  proteins  have  a  high  value  on  account  of  the  high  propor- 
tion of  hexone  bases  which  they  contain.  Normal  growth  has  been 
observed  on  coconut  press-cake,  walnut,  filbert,  pine  nut,  and  other 
nuts.  Experimental  work  has  thus  confirmed  the  assertion  of  fruit- 
arians of  the  high  value  of  nuts  in  nutrition. 
THE  NUTRITIVE  VALUE  OF  THE  MIXTURE  OF  PROTEINS  IN  CEREALS. 
Though  the  gliadin  group  of  proteins  of  cereals  is  not  adequate 
as  source  of  protein  in  the  food,  it  does  not  follow  that  the  mix- 
ture of  proteins  in  the  grain  is  likewise  insufficient.  Wheat  and 
maize  glutenins  as  sole  protein  have  been  found  satisfactory  for 
growth,  and  may  compensate  for  the  inefficiency  of  the  gliadins. 
The  whole  grain  contains  also  small  quantities  of  an  albumin,  globu- 
lins, and  proteose.  Particular  attention  has  been  paid  to  the  nutri- 
tive value  of  cereals.    The  results  are  not  altogether  consistent ;  the 
