Samples of Canadian grown peas (Pisicm sntivum. Sterling variety) were selected on the basis either of their good or poor cooking characteristics.The fatty acid compositions of the light petroleum extracts o f the two pea samples and the amino-acid compositions of the defatted meals were in most instances closely similar.The dispersion of the nitrogeno:ls constituents of the two samples of peas, by water and by sodium chloride solutions ranging in concentration from 0.005 to 1.0 N has been studied. Two minima were observed in the peptisation curves. Watcr alone peptised approximately rr?/o more of the protein in the quick cooking peas than in the poor cooking peas.Albnmin and globulin fractions have been isolated from the two samples of peas, by methods involving buffer extraction and salt precipitation. L'aper electrophoretic analysis of the various protein fractions indicated that corresponding fractions obtained from the two pea samples contained similar electrophoretic components in the similar relative amounts.