eO ROYAL SOCIETY OF CANADA 



sustained in the treatment with alcohol, which loss is designated as 

 *' Crude Gliadin/' 



5. — The water used in the production of the glnten, together with 

 the suspended starch from 20 grammes of flour were well mixed, made 

 up to SOOccm and allowed to stand until the starch had subsided. 

 ■gSOccm of the supernatant liquid were then filtered off and used for the 

 determination of the water soluble proteids. It may here be stated, 

 with respect to the starch deposit, and its possible contents in minute 

 particles of gluten, that its treatment by the Kjeldahl method was 

 found to be ezceedingly tedious, so that the determination of its nitro- 

 gen had to be abandoned. 



6 and 7. — The alcoholic solution obtained as described under 3 was 

 evaporated to small bulk and its nitrogen determined. This multiplied 

 by 5-7 gave pure gliadin (6) the percentage of which was always less 

 than the " crude gliadin " obtained, as above described, by difference. 

 It is thus evident that 70 per cent alcohol dissolves out of the gluten, 

 other substances besides gliadin. Their amount was ascertained by de- 

 ducting the percentage of " pure gliadin" from that of " crude gliadin," 

 and has been provisîonally termed " dextrinoids " (7) 



8 and 9. — In a similar manner the cake of dried crude glutenin 

 was Kjeldalised and the amount of pure glutenin calculated from the 

 aitrogen. In making this determination the glutenin was not removed 

 from the muslin, and the latter underwent digestion in the Kjeldhl pro- 

 cess. The very small quantity of nitrogen contained in the muslin was 

 neglected. The pure glutenin (8) deducted from the crude glutenin 

 (3) gave a percentage which i have designated as " nou-proteids in 

 Crude Glutenin" (9). 



10. — In this column is given the sum of the proteids determined 

 in the various products yielded by the flour, in order to compare it with 

 the total proteids found in the sample By direct determination of the 

 Ditrogen (1). 



11. — This column shews the differences l^etween 10 and 1, namely, 

 the loss or gain which the total proteids of the flour sustained by the 

 analytical treatment. Sometimes there is an overplus and the nitrogen 

 has been fully accounted for, but in the majority of cases there is a de- 

 ficiency varying from 0-11 to 2-71 in the percentage of total proteids. 

 Since the nitrogen was determined in all the products, except the 

 separated starch, it would seem reasonable to suppose that it contains the 

 missing proteids. In this case they are probably in the form of the 

 particles of glutenin, which, on account of deficiency in adhesiveness, the 

 gluten was unable to retain. 



