Hydrolysis of amandin from the almond / by Thomas B. Osborne and S.H. Clapp.

  • Thomas Burr Osborne
Date:
[1908]
Catalogue details

Licence: In copyright

Credit: Hydrolysis of amandin from the almond / 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.

    1/8 page 470
    u Reprinted from the American Journal of Physiology. Vol. XX. — January i, 1908. — No. IV. HYDROLYSIS OF AMANDIN FROM THE ALMOND.1 By THOMAS B. OSBORNE and S. H. CLAPP. [From the Laboratory of the Connecticut Agricultural Experiment Station i\ THE chief part of the protein substance of the almond (Primus amygdalus var. dulcis) consists of a globulin to which the name amandin has been given. An investigation of the proteins of the almond made in this laboratory 2 gave no evidence of the presence of more than one globulin in this seed. Amandin is char- acterized by its high content of nitrogen, about 19 per cent, and by the large proportion of nitrogen which it yields as ammonia on hydrolysis. In preparing the amandin which was used for this hydrolysis we received the assistance of Mr. I. F. Harris, to whom we wish to express our thanks. The almonds were freed from their outer coating by immersing them for an instant in hot water and from the greater part of their oil by pressure. The remainder of the oil was removed by petro- leum benzine and the meal ground to a fine powder. The oil-free meal was then extracted with one tenth saturated ammonium sulphate solution, the extract filtered clear, and enough crystals of ammonium sulphate dissolved in it to bring its concen- tration up to four tenths saturation. The precipitate thus produced was filtered out, dissolved in dilute sodium chloride brine, and the solution, after filtering perfectly clear, was dialyzed for several days. The amandin was thus precipitated for the most part as a somewhat gummy and coherent mass. This, when washed with water and with alcohol, dehydrated with absolute alcohol and dried over sul- phuric acid, formed a snow-white powder. 1 The expenses of this investigation were shared by the Connecticut Agricul- tural Experiment Station and the Carnegie Institution of Washington, D. C. 2 Osborne and Campbell: Journal American Chemical Society, 1896, xviii, p. 609. • 470 %
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