Studies on the proteids of rye and barley and on the chemical nature of diastase.

  • Osborne, Thomas B. (Thomas Burr), 1859-1929.
Date:
[1893]
Catalogue details

Licence: Public Domain Mark

Credit: Studies on the proteids of rye and barley and on the chemical nature of diastase. 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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    THE PROTEIDS OF BARLEY. By Thomas B. Osbobke. The proteids of barley have received little attention on the part of chemists. Mulder* states that this grain contains six per cent, of albumin and plant gelatin; the latter was obtained by extract- ing barley meal with hot alcohol, cooling the resulting solution and treating the deposited substance with ether. The composition of this body he gave as follows : 1. 2. Carbon 54.93 54.75 Hydrogen 7.11 (1.99 Nitrogen 15.71 15.71 Sulphur 0.57 0.62 Oxygen 21.68 21.93 100.00 100.00 V. Bibraf names albumin, plant-gelatin and casein as constitu- ents of barley but gives no particulars concerning these bodies further than that they all contain on the average 15.5 to 15.6 per cent, of nitrogen. Kreusler made an investigation of the proteids of barley, the results of which are given by Ritthausen.J Kreusler employed coarsely ground meal and finely ground flour, the latter yielding purer preparations, the results being otherwise the same. He states that the aqueous extract of the ground seed contains an albumin coagulated by boiling and of the following compo- sition : Carbon 52.86 Hydrogen 7.23 Nitrogen 16.75 Sulphur 1.18 Oxygen 100.00 * Pliysiolog. Chemie, I, 306-308. f Die Getreidearten u. das Bred. Niimberg, 1860, p. 304. t Die Eiweisskoorper Ac., Bonn, 1872, page 103.