LEG UMIN. Vegetable Casein. Thia body has already been referred to [Aumeerst] as one of the members of the albumisoid or pried,' group of subetances. It exists in the seeds of all leguminous plants, but is best prepared from peas or sweet almonds. These are bruised, digested in lukewarm water for two or three hours, strained, reduced to a pulp in a mortar, the mass digested in its own weight of cold water for an hour, the whole thrown upon a cloth filter, and filially pressed. The resulting liquor is then set aside for a short time that starch may deposit, is filtered, and dilute acetic acid added to it cautiously drop by drop. The leguinin is thus precipitated in flocks, it is first washed with water, then with alcohol, dried, powdered, digested In ether to separate fatty matter, and finally exposed in vacuo to a temperature of 281* Fehr. till all moisture is got rid of.
Legurnin u insoluble In cold alcohol or ether. It is readily soluble In cold water, the solution coagulating on boiling; a trace of alkali, however, prevents the coagulation. Acids also cause the precipitation
of legmnin from 'elution, and redissolve it if they are added in excess. Ebullition with dilute sulphuric acid converts it Into lencin. A piece of rennet has the name action upon solution of leguinin that it him upon milk. Leguniin or vegetable casein further resembles the animal casein contained in milk, in the spontaneous curling of its ',elution when set aside for some hours, the supernatant liquid or vegetable whey containing lactic acid like milk whey.
According to Dumas and Cadmus, leguinin contains :— Sonia experimenters, huwever, find more carbon and leas nitrogen ; the sulphur appears to be present to the extent of 011 ; and Voelcker finds 2.18 of phosphurns in legiunin. By oxidation legumin gives formic, acetic, and other acids of the series Leguinin, like the other members of the allenninoid group, ii an important Ilesh-forming material. [ALnesies.]