THE) PROTEINS OF THE WHEAT KERNEL. 



such circumstances it would be entirely pure. The analyses of the other 

 preparations are in good agreement, and it is evident that no fractional 

 separation of the extracted protein is indicated. The preparations obtained 

 from solution in pure water have the same composition as those from solu- 

 tions in alcohol of 0.820 sp. gr., and also the same composition as the 

 residue remaining after treatment with each of these reagents. 



The total amount of protein contained in these several preparations is 

 207.83 grams, being equal to 4.16 per cent of the flour. 



TABLE 14. Gliadin extracted from flour with dilute alcohol after extraction with 

 10 per cent sodium-chloride solution. 



EXTRACTION WITH DILUTE ALCOHOL AFTER EXTRACTING THE FLOUR 

 WITH 10 PER CENT SODIUM- CHLORIDE SOLUTION. 



Four kilograms of "straight flour" were extracted with 10 per cent 

 sodium-chloride solution as long as anything was removed. After squeez- 

 ing as dry as possible in a screw-press, the residue was treated with alcohol 

 so as to yield with the water retained by the meal as nearly as possible a 



