GRAMINEJE. Gil 



nitrogen between I'G and 2^7 per cent. A small quantity of 

 sacchariue matter Is also present^ and the asli contains nearly 

 50 per cent, of phosptox^ic acid. The inorganic constituents 

 are mostly found in the bran, to the extent of over 7 per cent., 

 while the nitrogenated principles enter chiefly the flour. If 

 the latter be kneaded with cold water as long as the liquid 

 becomes milky, a yellowish gray elastic and glutinous mass 

 'emains, which is the gluten of Beccaria, retains about 70 per 

 cent, of water, and consists, according to Von Bibra, hi the 

 dry state, of about 70 per cent, vegetable fibrin, 3'8 to 9*3 

 vegetable casein, 7*5 to 19*5 ghdin, and 4-6 to 8'2 per cent, of 

 fat. When fresh it dissolves in dilute phosphoric acid and in 

 solution of potassa. On drying it assumes a hornlike appearance 

 and partly loses its solubility. According to Boussingault, it 

 contains la per cent, of nitrogen. 



1 



ausen 



potassa 



the undissolved starch, and precipitates with acetic acid. The 

 ^ precipitate is repeatedly treated with fresh portions of alcohol, 



^_ « _- ^ ^ . *a 'jI. J__. _..J_1. 



and increasm, 



finally to absolute alcolioL After another washing with ether, 

 the insoluble portion constitutes glide n-casein^ which is slightly 

 soluble in acetic acid, freely soluble in potassa, and becomes 

 iusolublo by heat. On CYaporating the united alcoholic liciuids 

 to one-half and cooling, gluten-Jib rm is separated, which is 

 freed from adhering casein by dissolving it repeatedly in 60 

 and 70 per cent, alcohol. It is freely soluble in dilute acetic 

 acid, and when boiled with water, in which it is insoluble, it is 

 converted into a jelly. After the separation of gluten-fibrin, 

 tte greater portion of the alcohol is evaporated; the pre- 

 cipitate appearing on cooling is treated with a little alcohol, 

 washed with other, dissolved in a little 65 per cent, alcohol, 

 aad precipitated by absolute alcohol. The precipitate is 

 muccdin. ; the solution contains glutin or gliadin. The former 



milk 



is soluble in water, alcohol, acetic acid, potassa, &c., the 

 aqueous solution being precipitated by the salts of the heavier 



