AmAug.?i&2arm*}  Proteids  of  Maize.  429 
tively  less  nitrogen,  the  average  percentage  composition  of  several 
specimens  made  in  this  and  other  ways  being  :  C,  5270  ;  H,  7-02  ; 
N,  1674;  S,  1-30;  the  nitrogen  of  the  undifferentiated  proteid  being 
17-82  per  cent.  The  globulin  thus  approximates  closely  in  compo- 
sition to  animal  myosin,  which  contains  per  cent.:  C,  52  82  ;  H, 
7-11  ;  N,  1677;  S,  1-27;  but  the  bulk  of  it  coagulates  at  700,  a 
temperature  markedly  different  from  the  coagulation  point  of  the 
myosin.  The  globulin  also  resembles  the  vegetable  myosin  which 
was  obtained  by  Martin  from  papaw  juice  (1886),  and  may  thus  be 
called  maize -myosin.  The  tendency  to  coagulate  at  several  different 
temperatures  may  be  explained  by  assuming  that  maize-myosin 
undergoes  a  gradual  change  when  heated,  and  this  assumption 
accords  with  Martin's  observation  (1887),  that  the  myosins  of  wheat 
and  rye  are  transformed  into  insoluble  substances  by  heating  their 
sodium  chloride  solutions  at  35-400  for  some  time,  and  with  Vines' 
view  (y.  Physio/.,  3,  91-114)  that  phytovitellin  may  be  transformed 
into  phytomyosin..  Maize-myosin  is  characterized  by  its  solubility 
in  cold,  dilute,  saline  solutions,  such,  for  instance,  as  those  of  the 
alkaline  phosphates  naturally  present  in  maize  meal,  and  by  taking 
advantage  of  this  property  may  be  extracted  directly  from  the  meal 
without  dissolving  the  second  globulin.  The  cold  acfueous  extract 
of  the  meal  is  saturated  with  ammonium  sulphate,  and  the  crude 
maize-myosin  thus  precipitated  is  successively  treated  with  water 
and  10  per  cent,  aqueous  sodium  chloride.  The  mixed  extracts 
are  then  dialysed  in  a  stream  of  water,  and  the  myosin  thus  pre- 
cipitated is  washed  with  water,  alcohol,  and  ether,  and  dried. 
The  second  globulin,  maize -vitellin,  which  forms  the  bulk  of  the 
original  proteid  matter,  is  obtained  in  small  spheroids  when  the 
solution  from  which  the  maize-myosin  has  been  separated  by  heat 
coagulation  is  dialysed  in  a  stream  of  water.  Its  solution  in  aqueous 
sodium  chloride  is  coagulable  by  acetic  acid,  but  not  by  heat,  and 
it  contains  more  nitrogen  than  the  original  proteid  matter,  the 
average  composition  of  several  specimens  prepared  in  this  and  other 
ways  being:  C,  5171;  H,  6  83  ;  N,  18-12;  S,  o-86  ;  thus  closely 
approximating  to  that  of  the  phytovitellin  of  pumpkin  seeds :  C, 
51-88;  H,  7-51  ;  N,  18  08  ;  S,  0  60.  It  contains  less"  sulphur  than 
the  myosin,  and  is,  perhaps,  as  much  akin  to  heteroalbumose  as  to 
the  true  globulins.  Maize-vitellin  is  distinguished  from  maize, 
myosin  by  its  solubility  in  weak,  cold,  saline  solutions,  and  by  its 
