Some proteins from the jack bean (Canavalia ensiformis)

✍ Scribed by D. Breese Jones; Carl O. Johns

• Publisher: Elsevier Science
• Year: 1917
• Tongue: English
• Weight: 97 KB
• Volume: 184
• Category: Article
• ISSN: 0016-0032
• DOI: 10.1016/s0016-0032(17)90402-8

✦ Synopsis

A HISTORICAL discussion is followed by experimental results which include details of the preparation and purification of the phenylosazone obtained from the distillate from cider vinegar. Such distillates contain a reducing substance which reduces Fehling's solution at room temperature. The melting-point of the phenylosazone and the amount of nitrogen it contained indicated that it was diacetyl phenylosazone. Diacetyl (CHa-CO-CO-CH:~) and acetylmethylcarbinol (CH;~-CHOH-CO-CH.~), the two substances from which this osazone might be formed, were prepared and the behavior of dilute solutions of these two, substances was compared with that of the cider vinegar distillate. It is shown that the reducing substance in the cider vinegar distillate is largely, if not wholly, acetylmethylcarbinol. This substance is not formed during the distillation of the vinegar. It is present as such in the vinegar and appears to be a normal constituent of cider vinegar.

SOME PROTEINS

FROM THE JACK BEAN (CANAVALIA ENSIFORMI$).*