H. E. Woodman 24:] 



whilst wheats of intermediate strength may contain varying proportions 

 of the two glutenines. To a certain extent also, as was demonstrated 

 by Wood, the physical state of the gluten will be conditioned by the 

 acidic and soluble salt content of the flour. 



It is not claimed that the above explanation can be regarded as final, 

 since there seems no particular reason to hmit the number of possible 

 glutenines to two, nor indeed is it feasible to rule out, on the available 

 evidence, the possibility of the existence of more than one gliadiue 

 amongst the wheats. It is hoped to continue the investigation further 

 along these lines. 



It has been shown that ghadine possesses a combining weight of 

 approximately 5000, and from this the conclusion has been drawn that 

 the ghadine molecule contains three or a multiple of three free carboxyl 

 groups. 



It has been demonstrated that a solution of glutenine in 0-2 per cent. 

 KOH undergoes no measurable diminution in optical rotation on standing 

 over a long period at room temperature and that only a slow change 

 occurs in iV/25 alkahne solution at 37°. It thus appears probable that 

 proteins can be extracted by means of 0-2 per cent. KOH without 

 suffering change, provided the alkahne extracts are kept cool. 



The writer would hke to avail himself of this opportunity to exjjress 

 his thanks to Professor T. B. Wood, C.B.E., M.A., F.R.8., at whose 

 instance this investigation was undertaken and whose advice throughout 

 has been of material assistance. Also to Dr. A. E. Humphries, with 

 whose help the writer was able to secure the samples of flour used for 

 the preparation of the proteins. The sample of Manitoba flour was 

 supphed by Messrs John White and Sons and the English flour by 

 Messrs Soundy and Co. To both these firms the writer's thanks are due. 



REFERENCES. 



(1) HuMPHBiES and BrFFEN. J. Agric. Sci. 2, 1, 1907-8. 



(2) Hali,. Report of Home-gromn Wheat Committee, 1905-6. 



(3) Wood. J. Agric. Sci. 2, 139, 1907-8. 



.1. Agric. Sci. 2, 267. 1907-8. 



(4) Dudley and Woodman. Biochem. J. 9, 97, 1915. 



(5) Woodman. Biochem. .J. 15, 187, 1921. 



(6) Abderhalden. Handbiich der bioch. Arbeitsmethoden, 2, 320, 1909. 



(7) Foreman. Biochem. J. 14, 451, 1920. 



(8) Osborne. The Vegetable Proteins, p. 70 (1909). 



(9) Kosutany. J. Landw. 51, 130, 1903. 



[Received June 6th, 1922.) 



