Hydrolysis of legumin from the pea / by Thomas B. Osborne and S.H. Clapp.

  • Osborne, Thomas B. (Thomas Burr), 1859-1929.
Date:
[1907]
Catalogue details

Licence: In copyright

Credit: Hydrolysis of legumin from the pea / by Thomas B. Osborne and S.H. Clapp. Source: Wellcome Collection.

Provider: This material has been provided by The Royal College of Surgeons of England. The original may be consulted at The Royal College of Surgeons of England.

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    LYSIN. The lysin was isolated and identified as picrate, of which 4.95 grams were obtained, equal to 4.29 per cent. Nitrogen: 0.1232 gm. substance, dried at ioo°, gave 20.6 cc. moist N2 at 19.50 and 752.1 mm. Calculated for C6HM02N2. C0H3O7N3: N =18.70 per cent. Found N= 18.96 “ “ CYSTIN. Owing to the very small amount of sulphur in legumin no attempt was made to separate cystin. The results of this hydrolysis are given in the following table: HYDROLYSIS OF LEGUMIN FROM THE PEA. Glycocoll Alanin Valin Leucin Prolin Phenylalanin... Aspartic acid... Glutaminic acid Serin Cystin Tyro sin Arginin Lysin Histidin Ammonia Tryptophan ... o. 38 per cent. 2.08 “ not isolated 8.00 per cent. 3.22 “ 3-75 “ 5.30 “ “ 13.80 “ o-53 “ “ not determined 1.55 percent. 10.12 “ “ 4.29 “ _ . _ U U 2.42 1.99 “ “ present Total 57-43 U