NUTRITION. 381 



The detailed results already secured have been published in the Journal of 

 Biological Chemistry. 



Preliminary studies of the rate of hydrolysis of gliadin, the alcohol-soluble 

 protein of wheat, which have been mentioned previously in the Year Book, 

 showed that it was possible to obtain results of value in this hitherto little 

 investigated field. At our suggestion Dr. H. B. Vickery made this the subject 

 of his dissertation presented to the Faculty of Yale University as candidate 

 for the degree of Doctor of Philosophy. 



This investigation presented the problem of the rate of hydrolysis of two 

 types of binding of nitrogen in the protein molecule which proceed simul- 

 taneously, as well as the isolation of the products of partial hydrolysis at 

 various definite stages of the decomposition of the protein molecule. Since 

 obtaining his degree Dr. Vickery has joined our staff and is continuing this 

 investigation. The details of the results already obtained have been published 

 in the Journal of Biological Chemistry and need not be recounted here, as an 

 intelligible account of them would require too much space. It may be stated 

 that this work has opened a field of study that promises much of interest in 

 respect to the chemical constitution of the protein molecule. 



In cooperation with Dr. H. Gideon Wells, of the University of Chicago, a 

 study of the anaphylaxis reactions of the proteins of cow's milk has been made 

 with preparations produced in our laboratory. The results obtained by Dr. 

 Wells show that milk contains at least four chemically distinct proteins, 

 namely casein, lactalbumin, lactoglobulin, and an alcohol-soluble protein. 

 Only one of these proteins, lactoglobulin, sensitized guinea-pigs to the serum 

 of beef blood, which confirms the observation of Crowther and Raistrick that 

 actoglobulin and serum globulin are chemically indistinguishable. 



