May 30, 1918 



Hydration Capacity of Gluten 



405 



By making the same calculations on these different samples of gluten 

 as was done on our own samples we have the results given in Table VIII. 



coA^C£r/vr/?Ar/OA/ o/^ /tc/o 



Fig. II. — Graph showing the imbibition ctirves for Wj gluten in acetic acid and in acetic add plus certain 



salts. 



TablS VIII. — Percentage of -water in the moist gluten from flours -washed -with carbon- 



dioxid-free water 



Flour. 



Water 

 in wet 

 gluten. 



Dry 

 gluten 

 in wet 

 gluten. 



Calculated 



water con- 

 tent if glu- 

 tens were 

 hydratcd 

 equal to 

 first 

 middlings. 



Difference 

 of actual 



from hypo- 

 thetical 

 water 

 content. 



First middlings.... 

 Third middlings. . . 

 Fifth middlings. .. 

 Seventh middlings 



69.8 

 68.7 

 66.7 

 65.1 



30.2 

 34-9 



72-34 

 76. 96 

 80.66 



- 3-64 



— 10. 26 



-15-56 



Again expressing these figures in grams of water absorbed per gram 

 of moist gluten and using the first middlings as the standard, we find 

 that — 



third middlings shows a deficiency of 0.036 gm. of water per gram of moist gluten 

 over first middlings; fifth middlings shows a deficiency of 0.103 g™- o^ water per gram 

 49387°— 18 2 



