PHYSIOLOGY— OSBORNE. 



261 



the title ' ' The chemistry of the protein bodies of the wheat ker- 

 nel ; Part I, The protein soluble in alcohol and its glutaminic acid 

 content." 



The results were summarized as follows : 



' ' In conclusion we here bring together the results of these deter- 

 minations, that they may be more readily compared : 



Percentage of glutaminic acid yielded by gliadin. 



"All these are minimal figures, since in each case some glutaminic 

 acid still remained in the mother liquors, but we do not think that 

 more than relatively insignificant quantities were lost, unless in the 

 first separation from the mass of decomposition products. Respect- 

 ing the amount which escaped separation from this solution we 

 know absolutely nothing. 



' ' From these results it would appear : 



"(i) That Kutscher's determinations of glutaminic acid fall far 

 short of the actual quantity of this substance yielded by the alcohol- 

 soluble protein of wheat, and that they therefore afford no evidence 

 which justifies the conclusion that this substance consists of two 

 distinct protein bodies. 



"(2) That fractional precipitations of this aicohol-soluble protein 

 yield practically the same large proportion of glutaminic acid ; so 

 that, in view of their very close agreement in composition and prop- 

 erties, both physical and chemical, we have every reason to believe 

 that only one such protein is present, for which we think the name 

 gliadin should be retained. 



" (3) That gHadin yields a remarkable proportion of glutaminic 

 acid, much in excess of that from any other known protein and 

 greater than that of any single decomposition product yet obtained 

 in a pure state from any other true protein substance, the protamines, 

 of course, excepted. 



" (4) That this very large proportion of glutaminic acid in a food 

 protein so extensively used is a matter of great importance in relation 

 to the food value of this substance and deserves further careful study. 



"The quantitative determination of the ultimate decomposition 

 products of this alcohol-soluble protein is practically finished and the 

 results of that work are nearly ready for publication. Large quan- 

 tities of the other protein constituents of the wheat kernel have been 

 made and it is expected that similar determinations of their decompo- 

 sition products will be completed within a short time." 



