H. E. Woodman 



237 



It will be noted that the gliadine.s from the strong and weak flours 

 display no difference in respect of their rotations in 70 per cent, alcoholiu 

 solution. 



2. Data obtained in the racemisation of the gliadme samples. 



Manitoba tlour gUadine 

 2 % in xV/2 NaOH 



English Hour gliadine 

 2 % in Nj-l NaOH 



In the series of determinations recorded under 3, 4, -5 and 6, the 

 weighed out samples of protein were first dissolved in a measured 

 volume of 70 per cent, alcohol as described before the addition of the 

 standard alkali. 



3. 



Manitoba fiour ghadlne 

 2 % in Nj2 NaOH (alcohol present) 



English flour gliaduie 

 I in iV/2 NaOH (alcohol present) 



6. 



Manitoba flour gliadine 

 2 % in Nji NaOH (alcohol present) 



EngUsli flour gUadine 

 2 % in Nji NaOH (alcohol present) 



