T. B. Osborne and A. J. Wakeman 247 
per cent 
IVES O meet Eee a 150. ae, 5.60 - 
Fhe ikl) | 1 tole 8 a ae ae eri shien A Tete 
Ash- and Moisture-Free. 
COLT T Gils Tie Rite SS elt gel leo 54.81 
MELE GOMI NA) 2A) Fete shel s Ko da tli., cake Red OER 8 7.06 
ROEM PEI. orare i.e hitasis OSes. sad Moc ee 15.71 15.69 
SPU ack ol bie hie ge oe oe a 0.89 
STOO LILO CSE te eB ey sub inc wha «ahd, ¢ 00ers 0.28 
Comparison of the average of the above figures with the cor- 
responding data for casein shows the alcohol-soluble protein to 
contain distinctly more carbon and sulfur and less phosphorus. 
Alcohol-soluble Casein. 
protein. 
per cent per cent 
OP eel he oe Oe OR er tg re 54.91 53.11 
Wr Ogetie titantron: Salt eet gales ets es eile 7.05 
PET OCCT ea Pee es chaihe tre Ae iy, 's ink ayhie ¥ die 15.71 15.65 
SSLPU UT is oes Set eae ee 0.95 0.82 
PGR DUOT Us) eMC as Codie Sus ard dea wad 0.08 0.82 
Oxvgeme DY: GULerence ycx.y scowl dees ss 21.18 22.55 
100.00 100.00 
Determinations of the distribution of nitrogen, according to 
Hausmann’s modified method, and also the proportion of basic 
amino-acids, according to Kossel are of interest since all known 
alcohol-soluble proteins of vegetable origin are characterized by 
a large proportion of amide nitrogen and a small proportion of 
basic nitrogen, especially of lysine. 
The results obtained were as follows: 
Partition of Nitrogen in the Alcohol-Soluble Milk Protein. 
IPrOPAration Nosee comuls Sehte lesions A B Cc D Casein. 
per cent percent percent percent per cent 
Amide nitrogen........... 165 00 1.55 1,51 1.62 
Beieos | 56 1.55 1.51 
Basic Rate sehke tee, SOR 2.25 2.00 2.80 2.43 3.49 
2.48 2.87 
UT GA tg Wich bo sadoejoerare 0°26 > 0.21 0.24 0.22 0.21 
0.28 0.22 
