WHEAT 



277 



Experiment 70. Gliadin from flour. Place in a flask 10 grams 

 of flour, 30 cc. of alcohol, and 20 cc. of water. Cork the flask and 

 shake, and after a few minutes shake again. Allow the alcohol to 

 act on the flour for an hour or until the next day. Then filter off 

 the alcohol solution and evaporate the filtrate to dryness over the 

 water-bath. Examine the residue. To a portion add a little water. 

 Burn a little. Treat a little in a test-tube with water containing a 

 few drops of HC1. 



Questions, (i) Describe the appearance of the gliadin. (2) 

 What was the result when water was added? (3) When burned, 

 what was the odor of the gliadin, and what does this indicate ? (4) 

 What effect did the dilute HC1 have upon the gliadin? (5) What 

 is gliadin ? 



COMPOSITION OF WHEAT GLUTEN 



381. Relation of Nitrogen in Wheat to Nitrogen Con- 

 tent of Flour. Medium- sized, well-formed wheat kernels 



