514 Transactions of the Canadian Institute. [Vol. VII. 



nitrogenous value of the latter was due to substance not proteid in 

 nature, and to adhering endosperm rich in gluten. 



Johannsen^^ in 1888 again emphasized the fact that aleuron cells do 

 not contain gluten; he stated that these cells contained nitrogenous 

 granules imbedded in a soft protoplasmic mass, rich in fatty matter. 



According to O'Brien^" the protoplasm of an aleuron cell is con- 

 tinuous with that of adjacent cells, aleuron as well as endosperm. He 

 found oil present in considerable quantities. The individual aleuron 

 grains on addition of water appeared to consist of a central core which 

 was more or less soluble in water, salt solutions, dilute acids and alkalis, 

 and not readily stainable. The layer surrounding this core he found to 

 stain readily with iodine, haematoxylin and aniline stains, and to be 

 insoluble in any of the above mentioned reagents. 



From an aqueous extract of bran he obtained a coagulable proteid, 

 probably a globulin, and proteose which, when evaporated to dryness, 

 yielded a gelatinous semi-transparent substance, partly separating in 

 small round spherules, regarded by him as artificial aleuron grains, since 

 they gave all the reactions of those imbedded in cell protoplasm. 



He also extracted from bran by means of dilute alcohol a proteid 

 which corresponded to gliadin. 



Dilute alcohol, I found, extracted gliadin from both bran and 

 shorts. Aqueous extracts of bran gave a globulin coagulable by heat, 

 and also a proteose-like body which was not gliadin. On evaporation 

 of this proteose extract no granule corresponding to O'Brien's artificial 

 aleuron grains could be obtained, although a granular material did 

 separate ; the solution at the same time exerted a very strongly reducing 

 action upon Fehling's fluid. I was unable to make out a double coat to 

 the aleuron grains. The substance between the aleuron grains seems to 

 be chiefly gliadin, and contains inorganic iron, calcium salts and phos- 

 phorus-holding compounds. 



vn. — Conclusions. 



Gliadin and glutenin do not come from the same parent substance, 

 nor are they of the same composition. Gliadin has not a definite coagu- 

 lation point, while glutenin has. Gliadin is obtained from rye, barley, 

 and maize, and from the bran and shorts of wheat, while glutenin 

 cannot be obtained from these. By chemical or other means one has as 

 yet not been transformed into anything at all resembling the other. 



