May 20, 1918 



Hydration Capacity of Gluten 



399 



Table III. — Relative imbibition of the glutens from patent, clear, and western flours in 

 acetic acid and in acetic acid plus certain salts.'- Temperature 24° C. 



' The figures for P and C flours in the acid alone controls are the averages of six different determinations. 

 All of the remaining in both acid alone, and acid plus salts are averages of three different determinations. 



Table IV. — Relative imbibition of Hie glutens from patent, clear, and western flours in 

 oxalic acid and in oxalic acid plus certain salts} Temperature 24° C. 



Concentration 

 of acid. 



None. 



NI500. 

 NI200 . 

 Njioo . 

 NI50. . 

 Nl2s. . 

 Nlio.. 

 NIs. . . 

 NI2... 



Quantity of water absorbed (grams per gram of moist gluten). 



Oxalic acid alone. 



Wa 



Oxalic acid + 

 M ^ . 

 — potassium 



2U0 



chlorid. 



W3 



-0.04 



.16 



.24 



• 38 



•47 

 .48 



Oxalic acid + 

 — - potassium 



200 



phosphate. 



Wi 



Oxalic acid-l- 

 — potassium 



200 



tartrate. 



w« 



' These figures are the average of the same number of determinations in each case as with the correspond- 

 ing columns in Table III. 



Table V. — Relative imbibition of the glutens from patent, clear, and western flours in 

 ortho-phosphoric and boric acids} Temperature 24° C. 



Concentration of acid. 



None. 



NIsoo 

 NI200 

 Nlioo 

 NI50. 

 NI25. 

 Nlio. 

 NIs.. 

 Nl2.. 



Quantity of water absorbed (grams per gram of moist gluten). 



Ortho-phosphoric acid. 



.92 

 1.04 



Wj 



Wi 



Boric acid. 



-0.02 



- .04 



- -05 



- •OS 



- -OS 



- .OS 



- .04 



- .04 



- .OS 



Wj 



w» 



1 These figures are the averages of three different determiuations. 



