Legumine

It is the animo-vegetal principal which constitutes the mass of the cotelydon of the almond that induces the reaction; it has been called emulsine, and appears very similar in properties and constitution to the vegetable albumen or legumine, described as the active principle in the alcoholic fermentation (See p. 893).

Legumine, which plays an important part in the nutrition of animals, is obtained by digesting a quantity of pea or bean meal, or crushed peas or beans in tepid water for two or three hours; the pul is then pounded in a mortar, and afterwards mixed with its own weight of cold water; after one hour's maceration it is pressed through a cloth.

According to Rochleder, legumine and casein stand in close affinity to one another, and differ only in their respective reactions with acetic acid.