4o6 



Journal of Agricultural Research 



Vol. XIII, No. 8 



of moist gluten over first middlings; seventh middlings show a deficiency of 0.156 

 gm. of water per gram of moist gluten over first middlings. 



When a 0.5 per cent sodium-chlorid solution vs^as used as the washing 

 agent, Upson and Calvin obtained wet and dry gluten figures which, 

 when used for calculation, give the results of Table IX. 



Table IX. — Percentage of water in moist gluten from flours washed with a 0.5 per cent 



sodium-chlorid solution 



Flour. 



First middlings. .. . 

 Third middlings. . . 

 Fifth middlings. .. , 

 Seventh middlings 



Wet 

 gluten. 



32. I 

 34-5 

 37-5 



:?S. 6 



Dry 

 gluten. 



9.4 

 10.3 



11. 2 



12. o 



Water in 

 wet gluten. 



70.7 

 70. I 

 70. I 

 68.9 



Dry gluten 

 in wet 

 gluten. 



29-3 

 29.9 

 29.9 

 31- I 



Calculated 

 water con- 

 tent if 

 glutens 

 were 

 hydrated 

 equal to 

 first mid- 

 dlings. 



72. 



72. 



75- 



Difference 



of actual 

 from hypo- 

 thetical 

 water 

 content. 



— 2. I 

 -6. I 



/^C/t/ On/y 



W<r/y/ OO05M /<HC^H^O, 



I. — Graph showing the imbibition curves for P gluten in oxalic acid and in oxalic acid plus certain 



salts. 



These figures, expressed again in grams of water absorbed per gram of 

 moist gluten with the first middlings as the standard, give the following: 



Third middlings shows a deficiency of 0.021 gm. of water per gram of moist gluten 

 over first middlings; fifth middlings shows a deficiency of 0.021 gm. of water per gram 

 of moist gluten over first middlings; seventh middlings shows a deficiency of 0.061 

 gm. of water per gram of moist gluten over first middlings. 



Upson and Calvin found that the seventh middlings gave results 

 similar to a "low-grade" flour the gluten from which, according to their 

 theory, we should expect to find hydrated to a greater degree than that 

 from the first middlings. Such, however, is not the case. In both 

 distilled water and in 0.5 per cent sodium chlorid the "low-grade" gluten 



