500 Transactions of the Canadian Institute. [V^ol. V'II. 



Fleurent,'^ whose work, like that of O'Brien, was unfinished when 

 Osborne and Voorhees' results were published, found himself also in 

 agreement with the latter in concluding that only one body soluble in 

 alcohol was present in gluten. Besides gliadin and glutenin he found a 

 very small quantity of a third body which he called conglutin. 



Morishima^^ found only one proteid in gluten (that he named 

 artolin) which he prepared by kneading gluten with dilute alkali and 

 treating the decanted fluid with hydrochloric acid until it contained one 

 per cent, of the acid in excess. The precipitate washed with one per 

 cent, hydrochloric acid and made up with alcohol to a solution containing 

 70-80 per cent, of alcohol, was filtered and saturated with absolute 

 alcohol and ether. 



Its composition he found to be : 



Artolin (Morishima). 



C 52-29 



H 7.02 



N 16.51 



S 74 



O 



CI 1.57 



Mayer23 held that the old name of plant gelatin was inappropriate, 

 since it was chemically unlike gelatin : the latter does not contain sul- 

 phur, and is insoluble in dilute alcohol. 



.Ritthausen-* commented on Fleurent's and Osborne and Voor- 

 hees' careful work, but, nevertheless, clung to the views propounded in 

 his early paper. In criticizing the work of Morishima, he pointed out 

 the fact that proteids are soluble in dilute acids, and concluded that 

 artolin was glutenin linked with hydrochloric acid. 



The subjoined analyses, taken from the paper ef Osborne and 

 Voorhees were found by reference to the original papers to be accurate : 



BoussiNGAULT. JoNES. DuMAs and Cahours. Muldkr. Von Bibra. 



Plant. Plant. Plant. 



Gliadin. Gelatin. Casein. Glutin. Gelatin. Gelatin. 



C 52.30 54-44 .53-46 53-27 54-85 53-57 



H 6.50 7.42 7.13 7.17 7.05 7.12 



N iS.go 15.98 16.04 15-94 15-71 15-57 



S .... .... .60 .88 



O 22.30 22.16 23.37 23.62 21.79 22.86 



