CHEMISTRY. 



849 



(lcscri)u'(l. The valiK's oldaiiicd arc sliuwn in tlie fulhnvini,' (al)lo, calculatcil to an 

 asli-frcc ami a watcr-fn'i' liasis: 



Curlxjlujclrates in a. number of feeding stujfs {ash-free and water-free basis). 



Feeding stuff. 



Pee- 

 tose. 



Peoto- 



pento- 



saii. 



Pento- 

 san. 



Sugar. 



Indefi- 

 nite 

 car- 

 bohy- 

 drates. 



Cornstalks, just before 

 blooming 



Cornstiilks, seed in dough.. 



Corn blades, just before 

 blooming 



Corn bliidcs, seed in dough. 



Timothy, jtist heading 



Timotliy.ciiniing into bloom 



Timothy, seed ripe 



Red clover, in bloom 



Red clover, seed ripe 



Blue grass, seed ripe 



P.ct. 

 7.55 

 5.09 



8.85 

 6.73 

 9.49 

 6.29 

 .47 

 3.08 

 4.90 

 5.28 



P.ct. 

 7.26 

 6.04 



7.44 



7.74 

 8.18 

 7.14 

 6.65 

 2.11 

 4.85 

 8.52 



P.ct. 

 12. 13 

 15.78 



12. 16 

 13.83 

 4.72 

 11.14 



12.89 

 8.95 

 7.65 



10.52 



P.ct. 



20.69 



2.31 



P.ct. 



1.42 



3.20 

 2.91 

 3.16 

 3.82 

 3.86 

 4.58 

 3.45 



21.78 

 2.02 

 9.24 

 6.12 

 6.19 



12.01 

 4.84 

 6.34 



P.ct. 

 11.92 



27.88 



27.28 

 18.40 

 16.76 

 25. 20 

 19.19 

 23. 50 

 17.80 



The determination of gliadin in -wlieat flour by means of the polariscope, 



II. Snyder {.Jour. Amcr. Cliem. Soc, 2(> {1904), No. 3, pp. 263-2r,6).—B\:\QQ.y de- 

 scribed, the proposed method for the determination of gliadin by means of the 

 polariscope is as follows: 



A weighed quantity of flour (15.97 gm. ) is treated with 100 cc. of 70 per cent alcohol 

 for 12 to 18 hours at a temperature of about 20° C, the flask being shaken moderately 

 at intervals of one-half hour for the first 2 or 3 hours. The alcoholic solution is 

 then filtered and polarized, using a 220 mm. tube. The reading on the sugar scale 

 multiplied by 0.2 gives approximately the percentage of gliadin nitrogen. By 

 shaking the solution mechanically and clarifying by means of a centrifugal machine, 

 tlie time of extraction may be lessened. Excessive shaking gives cloudy filtrates 

 which can not be polarized. This trouble is also observed if the alcoholic solutions 

 are kejjt too long. According to the author some flours, particularly those from soft 

 wheat, frequently give cloudy filtrates. 



"The interi^retation of results, particularly as to the amount of gliadin which a 

 sample of flour shall contain for good bread-making purposes, is a separate feature 

 of the problem of testing wheat and flour for commercial purposes. As yet only a 

 limited numV)er of gliadin determinations are available, and only tentative standards 

 are possible. In general it can be said that flour of good quality should contain 12 

 per cent of total proteids (NX6.25), or about 11 per cent protein (NX5.7), and that 

 from 55 to 65 per cent should be in the form of gliadin." 



The precipitation of proteids by alcohol and certain other reagents, 

 M. CniiisTiNE Tebb {.Jour. J'hijmoL, 30 {1903), No. 1, pp. 25-38).— The precipitation 

 of proteids of Ijlood, egg white, nmscle, and milk by alcohol was studied, as well as 

 the precipitating action of ether, nitric, and hydrochloric acids. Some of the author's 

 conclusions follow: 



"It has been known for some time that serum globulin is composed of at least 2 

 l)roteids, one insoluble in water (euglobulin) and the other soluble in water (pseudo- 

 globuMn). The same is true of egg globulin. 



"The true globulins (euglobulin) of serum and of egg white require considerably 

 less alcohol to precipitate them than do the albumins. 



"Although the pseudoglobulins are more readily salted out from their solutions 

 than are the allnimins and less i-eadily than the euglobulins, the precipitability by 

 alcohol does not run (juite parallel to this. . . . 



"The results obtained witli the jjioteids of milk are a little unexpected; lactalbumiu 

 is i)re(^ipitable by alcohol with dilliculty, butcaseiiiogen, which one would anticipate 



