610 an AMINES. 



single row, in rice they form a double or single row, but its 

 cells are transversely lengthened. 



Tlie layer alluded to as being composed of ghden-celh is 

 loaded with extremely small granules of albuminous matters 

 (gluten), which on addition of iodine are coloured intensely 

 yellow. These granules, which, considering barley as an article 

 of food, are of prominent value, are not confined to the gluten- 

 cells, but the neighbouring starch-cells also contain a small 

 amount of them: and in the narrow zone of denser tissue 

 projecting from the furrow into the albumen, protein principles 

 are^ equally deposited, as shown by the yellow coloration which 

 iodine produces. 



The gluten-cells, the memhrane emhroynnalre of Mege-Mouries, 



contain also, according to the researches on bread made by 



this chemist (1856), Cerealin, an albuminous principle soluble in 



water, which causes the transformation of starch into dextrin, 



Bugar, and lactic acid. In the husks {cpkUrme, epkar^e, and 



chchcarpe) of wheat, Mege-Mouri^s found some volatile oil and 



a yellow extractive matter, to which, together with the cerealin, 



IS due the acidity of bread made with the flour containing 

 the bran. 



Chemical composition.—Komg quotes 200 analyses of wheat 

 from different sources and by various chemists, and the 



figi 

 composition ; 



Minii 

 Maxi 



"Water. AlbnminoitTs. Fat. Nitrogen-free Cellulose. Ash. 



e-Ntractive. 



..5-33 7-61 100 59-90 1*24 '52 



21-37 3-57 73-77 634 268 



Mean ......13-65 12-35 ].75 67-91 2-53 T^l 



According to Church {Food Grains of India), average 

 inciian wheat has the following percentage composition: 



ned 



asfi 1-7. The albuminoids in some samples exam, 



as high as 16-7. In English and American wheat they 

 range from 8 to 9 per cent. only. The amount of starch 

 vanes between 60 and 70 per cent., and the weight of 



