466 



ACTION OF ACID AND ALKALI ON GLUTEN 



These experiments illustrate the importance of the relation between 

 quantity of protein and volume of solution in such systems, even when 

 gluten is added to distilled water. When the variation of solubiKty 

 and hydration of proteins under the influence of electrolytes are also 



TABLE VI. 



Calculation of Conductivity of Ions Combined with 1 Cm. of Gluten at Dijfferent 

 Hydrogen Ion Concentrations. 



taken into account, it may be clearly seen how illusory are all conclu- 

 sions which leave such factors out of consideration. At the same 

 time, there is every indication in the regularity of the data that the 

 final condition of equilibrium is a simple one. But this condition is 

 slowly attained, and by a somewhat devious path. 



The immediate conclusion to be drawn from these measurements 

 is that the electrolytes originally present in the gluten are sufficient, 



