i6 



THE PROTEINS OF THE WHEAT KERNEL. 



existed, namely, gliadin, the gluten-fibrin and mucedin being, in their 

 opinion, impure preparations of gliadin. This opinion was supported by 

 further experimental evidence and by quantitative determinations of the 

 glutamiuic acid yielded by hydrolyzing different fractional preparations of 

 gliadin, some of which, according to Ritthausen's statements, should have 

 contained the gluten-fibrin. The amount of glutaminic acid found in the 

 different fractions was essentially the same. 



The glutaminic acid thus obtained from gliadin was 37.3 per cent, which 

 is more than that from any protein substance yet examined. 



Abderhalden & Samuely 1 determined the amount of the various primary 

 decomposition products yielded by gliadin and found 



P.ct. 



Glycocoll 0.68 



Alanine 2.66 



Amino valerianic acid 0.33 



a-proline 2.40 



Leucine 6.00 



Glutaminic acid 27.60 



P.ct. 



Aspartic acid 1.24 



Phenylalanine 2.60 



Serine o. 12 



Tyrosine 2.37 



Tryptophane, about 1.00 



The gliadin used for this analysis yielded 12 per cent of humus, which, 

 together with moisture and ash, were deducted in calculating the above 

 percentages. 



Mathewson 2 determined the specific rotation of gliadin in various organic 



solvents with the following results 



40 



Methyl alcohol, 70 per cent (a) - 95.65 



Ethyl alcohol, 70 " " " 9195 



Ethyl alcohol, 60 " " " 96.66 



Ethyl alcohol, 50 " " " 98.45 



Propyl alcohol, 60 " " " 101.10 



Phenol, 70 " " " 123.15 



Phenol, anhydrous L3I-77 



Paracresol 121.00 



Benzyl alcohol 53. 10 



Glacial acetic acid 78. 60 



Osborne & Harris 3 described the preparation of large quantities of the 

 wheat proteins to be used for the quantitative determination of the products 

 of hydrolysis. These determinations were made by Osborne & Clapp. 4 The 

 results described in these papers are given in full later in this publication. 



1 Abderhalden & Samuely, Zeitschrift fur physiologische Chemie, 1905, xi,vi, p. 193. 



2 Mathewson, Journal American Chemical Society, 1906, xxvin, p. 1482. 

 1 Osborne & Harris, American Journal of Physiology, 1906, xvn, p. 223. 

 * Osborne & Clapp, ibid., p. 231. 



