May 20, 1918 Hydration Capacity of Gluten 417 



(5) Inorganic salts when added to an acid solution lower the relative 

 imbition of gluten placed in such solutions. Glutens from the different 

 flours react differently to the addition of inorganic salts. 



(6) The acid and salt contents of the flours are not responsible for the 

 difference between a strong and weak gluten. 



(7) The postulation that the different physical conditions observed in 

 glutens derived from different flours are due solely to the presence or 

 absence of an electric double layer around the colloidal particles is not 

 consistent with the facts recorded in this paper. A strong gluten would 

 differ from a weak gluten even at the isoelectric point. 



(8) There is an inherent difference in the glutens from the strong and 

 weak flours. The physico-chemical properties of the glutens from the 

 different flours are not identical and would not be identical even if the 

 flours had originally had the same acid and salt content. 



(9) The difference between a strong and weak gluten is apparently 

 that between a nearly perfect colloidal gel with highly pronounced 

 physico-chemical properties, such as pertain to emulsoids, and that of a 

 colloidal gel in which these properties are much less marked. It is sug- 

 gested that such differences may be due to the size of the gluten particles 

 and that at least a part of the particles comprising the weak gluten may 

 lie nearer the boundary between the colloidal and crystalloidal states of 

 matter than is the case with the stronger glutens. 



LITERATURE CITED 

 (i) Abbott, G. A., and Bray, W. C. 



1909. THE IONIZATION RELATIONS OP ORTHa- AND PYROPHOSPHORIC ACIDS 



AND THEIR SODIUM SALTS. In JouT. Amcf. Chem. Soc, V. 31, no. 7, p. 



729-763, 2 fig. 



(2) Bailey, C. H. 



1916. A method for the DETERMINATION OP THE STRE.VGTH AND BAKING 



QUALITIES OF WHEAT FLOUR. In Jour. Indus. and Engin. Chem., 

 V. 8, no. I, p. 53-57, 2 fig. 



(3) BLI6H, M. J. 



I916. ON THE CHEMICAL CONSTITUTION OF THE PROTEINS OF WHEAT FLOUR 



AND ITS RELATION TO BAKING STRENGTH. In Jouf. Indus. and Engin. , 

 Chem., V. 8, no. 2, p. 138-144. 



(4) Fischer, M. H. 



1915. CEDEMA AND NEPHRITIS, ed. 2, 695 p., 160 fig. New York. Biblio- 

 graphy, p. 671-673. 



(5) Guthrie, F. B. 



1896. the absorption of water by the gluten of different wheats. 

 Dept. Agr. N. S. Wales Misc. Pub. 104, 7 p. 



(6) Hardy, W. B. 



1910. an analysis of the factors contributing to strength in wheaten 



FLOUR. /« Jour. Bd. Agr. [London], v. 17, no. 3, sup., p. 52-56, i fig. 



(7) HoFMEiSTER, Franz. 



1890. ZUR LEHRE VON DER WIRKUNG DER SALZE. V. UNTERSUCHUNGEN 



uber den quellungsvorgang. In Arch. Expt. Path. u. Phar- 

 makol., Bd. 27, Heft 6, 395-413, 2 fig. 



