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24 1. NaCl: 10% solution 2. NaOH: 1% solution I did the same thing with soy previously deprived of oil by extraction with CCl4. Results: NaCl solution had dissolved a very small quantity of proteinols precipitable by considerable dilution but even then the amount was so small as to cause only a slight precipitate. Same result for Soy extracted with CCl4 NaOH had dissolved considerable amounts which were reprecipitated after adding acetic acid. But I am inclined to think that fats may have been saponified [[end page]] [[start page]] 25 This was not the case with the Soy of which the fat had been extracted previously by CCl4 and the latter method would seem the most advisable one. I also tried roasting soy beans as beans, in powder. as beans soaked in water with salt. Roasting in each case develops a very pleasant taste and destroys the characteristic disagreeable taste of raw peas. I intend to investigate this further. In the mean time I have repeated my experiments with NaOH and NaCl using a 1/2% NaOH solution and a 5% salt solution and warming on waterbath over [[end page]]
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