234 Thr ('hriiilxtrij of the Sfrftif/f/i of Wlimt Flour 



kueadiiig the gluten under a large volume of distilled water. The re- 

 sultant characteristically sticky gluten was broken up into small pieces 

 and extracted with alcohol, the alcohol added being such as to give, with 

 the water in the gluten, a solvent containing 70 per cent, of alcohol by 

 volume. After standing for 48 hours with frequent shaking, the super- 

 natant alcoholic solution of gUadine was filtered ofT and the residue was 

 repeatedly extracted with successive portions of 70 per cent, alcohol 

 until the amount of gliadine going into solution was inappreciable. 



The combined filtrates were then concentrated in vacuo at 50° C, 

 care being taken to keep the gliadine in solution by adding small portions 

 of alcohol from time to time. The concentrated solution was cooled 

 and poured slowly, with constant stirring, into a large volume of ice- 

 cold distilled water containLiig about 10 grin, salt per litre. A gummy 

 mass separated out which collected on the glass rod. This was repeatedly 

 washed with distilled water, dis.solved in 70 per cent, alcohol and the 

 solution filtered until water clear. After concentrating the solution 

 in vacuo at 50° C, the syrupy residue was cooled and poured into 

 absolute alcohol. It was found that complete separation of the gliadine 

 could only be obtained by this method after stirring a Uttle salt into the 

 alcoholic hquid. The addition of ether also enabled the gliadine to 

 separate completely. 



The process of dissolving the gliadine preparation in 70 per cent, 

 alcohol, filtering, concentrating in vacuo and precipitating by means of 

 absolute alcohol was carried out in all three times, the final precipitation 

 being effected by a mixture of ether and absolute alcohol, this resulting 

 in the gliadine separating in a flocculent condition. The protein was then 

 dried by washing successively with absolute alcohol and anhydrous ether 

 and was filially obtained as a white powder which dissolved completely 

 in 70 per cent, alcohol to give a water clear solution. As a result of the 

 method of preparation, it contained a little salt as impurity. 



The gluten residue, after extraction of the gfiadine with 70 per cent, 

 alcohol, was allowed to dry at room temperature and then powdered. 

 It was then further extracted with alcohol, the gliadine-free residue 

 being shaken with successive portions of ether to remove fat. After 

 air-drying, the material was shaken with sufficient 0-2 per cent. KOH 

 to effect solution. The extract was filtered, great difficulty being ex- 

 perienced in obtaining a clear filtrate. From the latter the glutenine 

 was precipitated by means of very dilute hydrochloric acid, the amount 

 of acid requisite for flocculent precipitation being determined by a pre- 

 liminary test on a small bulk of the alkaline solution. The precipitate 



