64 



THE PROTEINS OF THE WHEAT KERNEL. 

 Table IS. Composition of protein extracted by dilute alcohol. 



By direct extrac- 

 tion 



After extraction 

 with 10 per cent 

 sodium - chlo- 

 ride solution . 



From gluten 

 spring - wheat 

 flour 



From gluten 

 whole spring 

 wheat flour. 



From gluten 

 whole winter 

 wheat flour. . 



From whea 

 "shorts".... 



Average of preceding 

 figures 



Carbon. 



P.ct. 



52.52 

 52.77 

 52.67 

 52.55 

 52.74 

 52.39 

 52.84 

 53-02 



52.33 

 52.38 



52.69 



52.72 

 52.71 

 52.65 



52.58 

 52.68 

 52.84 



52.90 

 52.89 

 53- 16 

 52.24 



52.82 

 52.68 



53-25 

 52.85 

 52.74 



52.72 



Hydrogen. 



P.ct. 



6.78 

 6.78 

 6.70 

 6.85 

 6-77 

 6-93 

 6.S1 

 6.79 



6.91 

 7-13 



6.84 

 6.86 

 6.81 

 6.83 



6.67 

 6.7S 

 7.18 



6.99 

 6.87 

 6.83 

 6.71 



6.S8 

 6.S1 



7.02 

 6.81 

 6.8- 



6.86 



Nitrogen. 



Sulphur. Oxygen. Total. 



P.ct. 

 17.18 

 17.26 

 17.64 



17.77 

 17.66 



17-94 

 17.62 



17-31 

 17.67 

 17.32 

 17.69 

 17.70 

 17.82 



17-73 

 17.89 



17-75 

 17.79 



17-65 

 17-65 

 17-57 



17-52 

 18.06 



17-75 

 17-57 



17-55 

 17-63 



I7-38 

 17.48 

 17.67 



17.66 



P.ct. 



1.08 

 1.26 

 1.22 

 1. 21 

 I.23 



1.38 

 I. II 

 I.05 



P.ct. 



21.98 

 21.42 



21.75 

 21-45 

 21.64 

 21.99 



21.57 

 21.82 



23.06 

 22.67 



1.02 



0-95 

 1. 10 

 1.08 



,08 

 .09 



21.72 

 21.58 

 21.63 

 21.65 



22.02 

 21.80 



22.41 



1-43 

 0.92 



0.96 

 1.0S 



21.16 

 21.26 

 21.30 



22.40 



22.75 

 22.8S 



1-37 



22.86 

 22.72 



20.98 



1. 14 



21.62 



P.ct. 



100 

 100 

 loo 

 IOO 

 IOO 



IOO 

 IOO 

 IOO 



IOO 

 IOO 



IOO 

 IOO 

 IOO 

 IOO 



IOO 

 IOO 

 IOO 



IOO 

 IOO 

 IOO 

 IOO 



IOO 

 IOO 



IOO 

 IOO 

 IOO 



IOO 



1 Omitted in average. 



THE PROPORTION OP GLUTAMINIC ACID YIELDED BY VARIOUS FRACTIONS 



OF THE ALCOHOL-SOLUBLE PROTEIN. 



The results of this extensive fractionation of the alcohol-soluble protein 

 give no evidence, based on the ultimate composition of the many fractions, 

 of the presence of more than one protein substance. This, however, does 

 not justify the conclusion that only one such substance exists. In view of 

 the recent positive statements of Kossel & Kutscher and of Kbnig & Rintelen 

 it is important to obtain, if possible, further evidence based on the propor- 

 tion of some of the decomposition products yielded by the various fractions 

 of this protein. As gliadin yields a relatively large amount of glutaminic 



