A description of some Chinese vegetable food materials and their nutritive and economic value . of the proteids of soy beans. Theprincipal proteid found is called glycinin. It is a globulin. Accord-ing to these authors the beans also contain about per cent of analbumin-like proteid, legumelin. A small amount of proteose was alsofound. Meissl and Booker^ studied the fat of soy beans, which is said to con-tain no free fatty acid and to consist almost entirely of neutral trigly- Ztschr. AWg. Oester, Apoth. Ver., 22 (1884), p. 474. Ztschr, Allg. Oester. Apoth. Ver., 23 (1885), p. 40; Landwirts
A description of some Chinese vegetable food materials and their nutritive and economic value . of the proteids of soy beans. Theprincipal proteid found is called glycinin. It is a globulin. Accord-ing to these authors the beans also contain about per cent of analbumin-like proteid, legumelin. A small amount of proteose was alsofound. Meissl and Booker^ studied the fat of soy beans, which is said to con-tain no free fatty acid and to consist almost entirely of neutral trigly- Ztschr. AWg. Oester, Apoth. Ver., 22 (1884), p. 474. Ztschr, Allg. Oester. Apoth. Ver., 23 (1885), p. 40; Landwirtschaftliclio Samen-kimde, p. 692. Berlin, P. Parey, 1885. Imp. Univ. Col. Agr. [Tokyo] Bui., Vol. 2, No. 4. ?Monatsh. Cliem., 7 (1886), pp. 176-190. ^Compt. Rend. Acad. Sci. Paris, 93 (1881), p. 281. ? Handbuch dor Kohlenhydraten, vol. 1, p. 208. Breslau, E. Trewoiidt, 1888. ? Bar. Deut. Chem. Geseli., 27 (1894), p. 62. »Amcr. Chem. Jour., 12 (1890), p. 51-60. cit. Conn. State Sta. Rpt. 1897, pt. 4, pp. .374-382. U. S. Dept. of Agr., Bui. 68, Office of Expt. Stations. Plate Mature Plant of Yellow Soy Bean. 35 cerids. At a low temperature or on standing a long time the palmatinand stearin triglycerids were precipitated in crystalline form. The fathas a characteristic leguminous taste. When kept for two years itbecame thick, but was only slightly rancid. Its specific gravity at 150 C. One gram of soy-bean fat required milligramspotassium hydroxid for saponification. The fat has also been examinedby Stingl and Morawski and by Eoelofsen^ with reference to its iodinabsorption. The figures obtained for the latter constant were , respectively, and these and other facts indicate that the oilhas poor drying properties. Pellet studied the ash of soy beans in considerable detail. Soy beans are eaten to some extent when cooked in the same waysas other beans. The Chinese express an oil from them which is astandard article of commerce and is largely us
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