HENDERSON, COHN, CATHCART, WACHMAN, AND FENN 



471 



In short, the viscosity of gluten seems to depend upon the hydrogen 

 ion concentration, upon the amount of water and of electrolytes pres- 

 ent in the swollen mass, and at times upon the age of the system. 

 These are, however, the factors whose importance was to have been 

 expected. A more complete interpretation of their mode of action 

 is at present impossible. But the well marked minimum of viscosity 

 in an acid range of reaction is plain, and, as we hope to show, of de- 

 cisive practical importance in bread making. 



Fig. 1. 



SUMMARY. 



In this paper there are reported studies of the acid-base equilibrium 

 in systems containing gluten suspended in solution of hydrochloric 

 acid and sodium hydroxide. The studies have involved measure- 

 ments of the hydrogen ion concentration, of the electrical conductivity, 

 and of the solution of the proteins. Further, measurements have 



