Abstract
Summary
The quantitative precipitin technic revealed that the most highly purified preparation of soyin available was not strictly homogeneous as had been previously indicated by electrophoretic and diffusion measurements. By applying suitable corrections for the minor impurity present in soyin, the soyin content of a crude saline extract of defatted soybean flour was found to be approximately 10%. Toxicity and hemagglutinating data gave results which were in substantial agreement with this value. The soyin content of defatted soybean flour is about 3%.
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