LEEK. Syn. Porrum, L. The Allium porrum (Linn.). Its general properties are intermediate between those of the onion and garlic. The juice is said to be powerfully diuretic, and capable of dissolving phosphate calculi.
LEGU′MIN. Vegetable casein. It is found most abundantly in the seeds of leguminous (podded) plants, e.g. beans, peas, &c., as well as in the sweet and bitter almond.
In properties it closely resembles the casein of milk.
Legumin may be obtained from peas or from almonds as follows:—After digesting the crushed seeds for 2 or 3 hours in warm water, the undissolved portion is removed by straining through linen, and the strained liquid, after depositing the starch suspended in it, is next filtered and mixed with diluted acetic acid. The white flocculent precipitate which is thus produced, is then collected on a filter and washed. It is afterwards dried, powdered, and digested, first in alcohol, and afterwards in ether.
Rochleder considered that, as thus obtained by Dumas and Cahours, it was not absolutely pure, since as it was not entirely soluble in a cold concentrated solution of potash, he recommended the alkaline solution being decanted from the undissolved portion, and again precipitated by the addition of acetic acid.
Legumin as thus prepared was believed by Rochleder to be pure, and was found on analysis to give results analogous to those furnished by casein.
In the seed, legumin occurs associated with considerable quantities of the phosphates of calcium, magnesium, and potassium. Rennet coagulates it like it does the casein of milk, its similarity to which is exemplified by the manufacture of a kind of cheese from peas and beans by the Chinese.
Dried peas contain about a fourth of their weight of legumin.
LEM′ON. Syn. Limo, L. The fruit of the Citrus limonum or lemon tree. The juice,
peel, and essential oil are officinal. See Oil, and below.