of the University of Pennsylvania. 55 



required in the use of these proteid tests, aud the 

 resultant differentiation is not so clear. Reticuli, 

 similar to those above described, but much broken 

 and consequently far smaller, may be seen upon 

 close examination scattered through fine white flour, 

 without the use of any reagent. 



In even the thinnest sections of the wheat-grain, 

 the gluten of the central portion is always masked 

 by large numbers of starch -granules. These may 

 to a large extent be removed by immersing the 

 section for a short time in liquor potassae, with 

 subsequent careful washing. The alkali effects the 

 hydration and partial solution of the starch ; but if 

 its application be too long continued, the gluten will 

 also be dissolved. This treatment is well adapted 

 to show the rather dense gluten net-works usually 

 found adherent to bran immediately below the 

 fourth layer. 



The most satisfactory method of studying the 

 distribution of gluten in sections of wheat is that 

 of artificial salivary digestion. If the section be 

 gently boiled for a moment to hydrate, the starch 

 then transferred when cool to filtered saliva, and 

 maintained for from half an hour to an hour at a 

 temperature of about 98 Fahr., all the starch will 

 be dissolved, while the insoluble proteid and other 



