WHEAT FLOUR. 139 



6. To some of the extract add a few drops of 2 1XC - acetic 

 acid (acetic acid B.P. 1, water 16) a stringy pp of myosin- 

 ogen results. 



Wheat Flour. 



1. Make a thick paste of wheat flour, place it in a piece 



of muslin, knead in running water until all the starch 

 is removed. Collect some of the washings in a beaker, 

 and test for sugar and starch. 



2. Examine the clot left on the muslin, an adhesive mass 



of gluten (Diabetic bread), test by the Xanthoproteic 

 reaction. 



Bread. Contains approximately proteids 7, carbohydrates 55, 

 fats 1, salts 2 p - c -. 



1. Mascerate scrapings of crust in water and test the solution 



for sugar, starch, and dextrin. 



2. Do the same with the crumb. 



