CONTENTS. 



Page. 



INTRODUCTION 5 



REVIEW OF THE LITERATURE 6 



EXPERIMENTAL, PART 17 



The aqueous extract of wheat flour 18 



The albumin of wheat flour leucosin 20 



The aqueous extract of the wheat embryo 22 



Hydrolysis of leucosin 30 



The proteins of wheat flour soluble in sodium-chloride solution 37 



The globulin of wheat flour 37 



The proteins of the wheat embryo soluble in sodium-chloride solution 40 



The globulin of the wheat embryo 40 



The proteose of wheat flour 45 



The proteose of the wheat embryo 46 



The proportion of the various protein substances of the wheat embryo 48 



Digestion of the phosphorus-containing protein preparations with pepsin- 

 hydrochloric acid 49 



Protein soluble in dilute alcohol gliadin 53 



Direct extraction with dilute alcohol 53 



Extraction with dilute alcohol after extracting the flour with 10 per cent 



sodium-chloride solution 58 



Extraction of gluten with dilute alcohol 59 



Extraction of " shorts " with dilute alcohol 60 



Protein extracted by alcohol from whole-wheat flour 62 



The proportion of glutaminic acid yielded by various fractions of the alcohol- 

 soluble protein 64 



Hydrolysis of gliadin 70 



Protein insoluble in water, saline solutions, and alcohol glutenin 82 



Protein extracted by dilute alkaline solutions after extracting the flour 



with 10 per cent sodium-chloride brine and then with dilute alcohol. ... 82 

 Protein extracted by dilute alkaline solutions from gluten after extracting 



the latter with dilute alcohol 84 



Protein extracted by dilute alkaline solutions after complete extraction 



with dilute alcohol of gluten from whole-wheat flour 88 



Hydrolysis of glutenin 91 



The amount of the various proteins contained in the kernel of wheat 100 



The formation of gluten 103 



SUMMARY 108 



Gliadin 109 



Glutenin 112 



Leucosin 113 



The globulin 115 



The proteose 1 16 



The gluten , 1 16 



The nutritive value of the wheat proteins 117 



3 



