856 EXPERIMENT STATION RECORD. 



nitrogen is determined in the residue (free iioui alcohol) by the Kjeldabl method, 

 deducting the iiitrogen of the filter paper; or in the filtrate, first distilling ofi' the 

 alcohol and evaporating the solution to dryness,] 



"From the percentage of nitrogen dissolved by the alcohol subtract the per- 

 centage of amid nitrogen. The difference will be the gliadin nitrogen. 



" (lliiteiiin nitrogen. — The difference between the gluten nitrogen and the gliadiu 

 nitrogen gives the glutenin nitrogen. 



" Proteids. — The amount of the various proteids may be found by nuiltiplying the 

 percentage of the corresponding nitrogen obtained by 5.7. This factor is deduced 

 from the average nitrogen contents of the proteids of wheat as found in a large 

 number of analyses made by Osborne and "N'oorhees. It undoubtedly apjiroximates 

 much nearer the truth than the factor 6.25. 



"Wheat for the above work should bo ground so that the endosperm shall jjass 

 through a sieve having circular holes of ^ mm. in diameter. The bran of the 

 grain, being in thiu flakes, will be sufficiently fine if made to pass through a sieve 

 with circular holes 1 mm. in diameter and the work of jjulverizing will be greatly 

 lessened.' 



Ill coucliisioii, the author gives the results of the separation of the 

 IH'oteids of a iiuuiber of samples of spring and winter wheat and of 

 wheat lionr and other mill i)roducts. 



"It has been frequently stated that bran contains no gluten. In the analysis of 

 the sample of bran shown in the table both gluten proteids [gliadin and glutenin] 

 are shown to bo present in considerable quantity. A portion of this gliadin is from 

 adhering endosperm. However, the pure sifted dust, Avhich consists of the out- 

 ermost portion of the grain, contains a small amount of gliadiu. The explanation of 

 the formation of gluten by Dr. Osborne indicates that the presence of the gluten 

 proteids in bran and the uonformation of gluten in the usual mechanical method of 

 separation are perfectly consistent. The true explanation seems to be that the 

 woody fiber of the bran prevents the uniting of the gluten particles into the gluten 

 mass characteristic of flour and wheat meal. 



"The variation of the nitrogen compounds among dift'erent mill products from the 

 same mill are interesting. Among these the grailual increase of ami<l8, of edestin 

 and leucosiu, and of glutenin from the finest flour to the bran and the corresponding 

 gradual decrease of gliadiu are worthy of note. . . . 



"As between the patent flours from winter and from spring wheat the equal 

 amounts of gliadin and the great diftercnce in the amounts of glutenin are sug- 

 gestive. There may also be a hidden meaning in the very low proportion of gliadin 

 found in the two sami)les of white wheat examined. A knowledge concerning this 

 and other matters relating to this subject may give information which will be useful 

 in the blending of wheats and flours to improve the quality of the latter. This is 

 now practiced to some extent by bakers and millers upon their knowledge of the 

 general physical characters of the material, and it is believed by many to be attended 

 with good results." 



A proteose of wheat, T. B. Osborne {Amer. Ghem. Jour., 19 {1897)^ 

 No. 3,2)}). 230, 237). — In this note the author refers to the suggestion 

 made by G. L. Teller (see above) that the proteose and proteose-like 

 body separated from wheat by Osborne and Voorhees Avas gliadin. 

 Osborne replies that Teller has erroneously assumed gliadiu to be 

 wholly insoluble in 1 to 10 per cent salt solutions and that proteoses of 

 wheat are completely precipitated by adding alcohol to 7a per cent. 

 He explains Teller's results on this basis and also by the fact that '' we 

 separated the proteids from our extract by saturating with ammouiam 



