92 



THE PROTEINS OF THE WHEAT KERNEL. 

 Distillations A and B. 



The residue, from which the esters had been removed by ether, was sub- 

 jected to two or more esterificatious, as in the case of gliadin, and the esters 

 distilled. (See distillation B in the table above.) The undistilled residue 

 weighed 93 grams. 



The different fractions from the two distillations were worked up as follows: 



This was saponified at once by evaporating to a sirup with concentrated 

 hydrochloric acid and the residue dissolved in alcohol and esterified with 

 dry hydrochloric acid gas. The glycocoll ester hydrochloride which sepa- 

 rated weighed 6.68 grams. Recrystallized from alcohol, this melted at 144 . 



Carbon and hydrogen: 0.3179 gram substance gave 0.3984 gram C0 2 and 0.2151 gram 



H 2 0. 

 Calculated for C 4 H 10 O 2 NCl, C 34.39, H 7.23 p. ct.; found, C 34.18, H 7.52 p. ct. 



The filtrate from the glycocoll ester hydrochloride was saponified by 

 evaporating on the water-bath with hydrochloric acid, the latter removed 

 with silver sulphate, and the solution freed from sulphuric acid with an 



