REVIEW OF THE LITERATURE. 



The composition of gliadin and glutenin as prepared by Naysmith were 

 as follows : 



Composition of gliadin and glutenin as prepared by Naysmith. 



Snyder 1 proposed a method for determining gliadin in wheat flour which 

 was based on the optical rotation of the alcoholic extract of a definite 

 quantity of the flour. The results of this method agreed closely with those 

 obtained by determining nitrogen in the alcoholic extract. The specific 

 rotation of gliadin calculated from the mean of several determinations by 

 the above method is () D = 90, approximately. 



Chamberlain 2 studied the method of determining gliadin and glutenin in 

 wheat flour which had been proposed by Fleurent and modified by Manget, 

 and found that the results for gliadin were too high and for glutenin too 

 low. He therefore proposed a method based on the work of Snyder and of 

 Osborne & Voorhees. 



Konig & Rintelen 3 published an account of their investigation of the pro- 

 teins of wheat gluten and conclude with Ritthausen that there are three 

 soluble in alcohol. Their analyses of the preparations representing these 

 three proteins agreed closely with those of Ritthausen for gliadin, but 

 differed considerably in carbon for those representing gluten-fibrin and 

 mucedin. 



Osborne & Harris* reviewed the work that had been done on the alcohol- 

 soluble proteins of wheat published since 1893 an ^ gave their reasons for 

 adhering to the views of Osborne & Voorhees, that only one such protein 



Snyder, Journal American Chemical Society, 1904, xxvi, p. 263. 



2 Chamberlain, U. S. Dept. of Agriculture, Bureau of Chemistry, 1904, Bulletin 81. 



Konig & Rintelen, Zeitschrift fur Untersuchung der Nahrungs und Genussmittel, 

 1904, vni, p. 401. 

 4 Osborne & Harris, American Journal of Physiology, 1905, xin, p. 35. 



