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[[preprinted]] 28 [[/preprinted]] [[margin]] June 2. (Sunday) [[/margin]] [[/underlined]] Soy beans. [[/underlined]] I find that residue of extraction (C Cl4) has still a peppery after taste and as I have been heating this residue during several days at 100◦C it looks as if it will be difficult to get rid of it. Perhaps steam may drive it off. I ground the dry white powder in a mortar so as to give it uniform fineness. Some of it was put to digest with dilute NaOH. about 0.2%. afterwards I filter through paper [[margin]] it filters clear) [[/margin]] and precipitate with dilute acetic acid. [[end page]] [[start page]] [[preprinted]] 29 [[/preprinted]] [[margin]] June 4/ [[/margin]] Protelysis of soy bean powder fat free. [[margin]] 7 S []/margin]] 10 [[strikethrough]] 0 [[/strikethrough]] grams Powder 100 c.c. water 1/2 cc. conc. HCl 0.3 gr. pepsin (from Mandel. g.s.. Toluol [[margin]] 8 S [[/margin]] 10 [[strikethrough]] 0 [[/strikethrough]] grams Powder 100 c.c. H2O 0.5 gr. papain g.s. Toluol