H. E. Woodman 235 



obtained in this manner was exhaustively extracted with 70 per cent. 

 alcohol to remove traces of gliadinn. It was then redissolved in the 

 minimum amount of ()-2 per cent. KOH, filtered clear and the glutenine 

 reprecipitated in the manner already described. The process of pre- 

 cipitating the protein fnjm alkaline solution was carried out in all four 

 times, and after each precipitation, the glutenine was extracted with 

 70 per cent, alcohol to ensure complete removal of gliadine. After the 

 final precipitation, the glutenine was well washed with, distilled water 

 and was obtained as a white powder bv successive washings with 

 absolute alcohol and anhydrous ether. The preparation gave a water 

 clear solution in 0-2 per cent. KOH and an exhaustive extraction of a 

 sample of the material showed that it was entirely free from gliadine. 

 It contained, as a result of the method of isolation, a small amount of 

 potassium chloride as impurity. 



2. Gliadine and f/hitcnine fmn) iveak Jlnur. 



The flour used as the starting point for the preparation of these 

 proteins was one which had been milled exclusively from English wheat. 

 The same methods were employed as those outlined in the preparation 

 of the proteins from Manitoba flour. 



The gluten of the Enghsh flour differed materially from that of 

 Manitoba flour in respect of its physical properties. Whereas the latter 

 was sticky and coherent, the former lacked coherency and resembled 

 putty in its consistency. 



Much bigger percentage yields of the proteins were obtained from 

 the Manitoba flour than from the Enghsh flour. 



Method of investigating the behaviour op the protein.s 



WITH dilute alkali. 



The protein .samples were first finely ground up and then dried in 

 vacuo over calcium chloride for several days. The amount of ash-free 

 protein in each sample was determined by means of the Kjeldahl method, 

 the nitrogen content of the gliadine samples being multiplied by the 



factor - and that of the glutenine samples by yyIiq ■ 



In the case of the gliadine .samples, the first series of determinations 

 were carried out in the following manner. Exactly 1 grm. of the dry 

 protein was weighed out into a 50 c.c. flask containing a little distilled 

 water. 2-5 c.c. of N NaOH (or Nj2 NaOH as the case may be) were then 

 slowly run in from a pipette. After mixing gently, the volume was 



