Sulphur in protein bodies.

  • Osborne, Thomas B. (Thomas Burr), 1859-1929.
Date:
[1900]
Catalogue details

Licence: In copyright

Credit: Sulphur in protein bodies. 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.

    10/30 (page 452)
    and consequently this figure for sulphur is a little too high. I have since repeated these determinations on all but one of the preparations described, and have obtained the following results: Table VII.—Percentage of Total Sulphur in Vignin. 123 4689 S 0.382 0.443 0.356 0.365 0.360 0416 0.417 0-439 The average of these figures is 0.391. Preparation 2 constituted the greater part of all the protein extracted from the seed, whereas 3, 4, and 6, successively precipitated from the filtrate from 2, formed a relatively small part of the total protein matter. As 8 and 9, fractions of 2, contain nearly the same quantity of sulphur as 2, the average of the figures given for these three preparations, 0.426, may be taken as closely representing the total sulphur or vignin. Table VIII.—Percentage of Loosely-Bound Sulphur in Vignin. One gram boiled with 30 p. c. NaOH, Zn and One gram with 30 p. c. NaOH and Pb(C2H3Oa)2. Pb(C2Ha02)2 at 135°. 7 1-2 hours. 3 hours. 0.210 0.220 0.213 The average of these figures is 0.214 per cent. Amandin. Amandin is the most abundant protein in the seeds of the almond and peach. In a former paper (Osborne and Campbell, Report Conn. Agr. Expt. Station for 1895, Jour. Amer. Chem. Soc. 18, 487) I gave the total sulphur in five preparations of amandin as follows: Table IX—Percentage of Total Sulphur in Amandin. 1 2 3 4 5 0.39 °-44 0.48 °-45 0.4S A redetermination of sulphur in 3, using 1.6688 grams, gave 0.429 per cent. Preparations 2, 3 and 4 were precipitated with ammonium sulphate; 1 and 5 were made without using this salt.