472 ACTION OF ACID AND ALKALI ON GLUTEN 



been made of the swelling and of the viscosity of the gluten component 

 of such systems. 



The results seem to show that simple chemical phenomena are most 

 important in such systems, and that the modifications of these, result- 

 ing from colloidal and heterogeneous characteristics, are of secondary 

 importance in determining the condition of equihbrium, though some- 

 what more significant in the progress of the system toward the condi- 

 tion of equilibrium. 



We wish to express our thanks to the Carnegie Institution of Wash- 

 ington and to the Director of the Wolcott Gibbs Memorial Laboratory 

 for the use of much indispensable apparatus. 



