THE VOLATILE PART OF PLANTS. 93 



strong alcohol Liebig first designated as vegetable fibrin. 

 Ritthausen found this to be a mixture of two bodies, 

 which he distinguished as gluten-casein and gluten-fibrin. 

 The latter is extracted from gluten by hot weak alcohol 

 and separates on partially removing the alcohol by evap- 

 oration. 



The albuminoids of crude gluten dissolve in very dilute potash-solu- 

 tion (i to 1 parts potasli to 1,000 parts of water), and the liquid, after 

 standing some days at rest, may be poured off from any residue of 

 starch. On adding acetic acid in slight excess, the purified albuminoids 

 are separated in the solid slate. By extracting successively with weak, 

 with strong, and with absolute alcohol, the gluten-casein of Ritthausen, 

 remains undissolved. 



On evaporating the alcoholic solution to one-half, there separates, 011 

 cooling, a brownish-yellow mass. This, when treated with absolute 

 alcohol, leaves gluten-fibrin nearly pure. 



Vegetable fibrin is readily soluble in hot dilute alcohol, 

 but slightly so in cold dilute, and not at all in absolute al- 

 cohol. On prolonged heating with alcohol, it becomes in- 

 soluble in that liquid. It does not dissolve in water. It 

 has no fibrous structure like animal fibrin, but forms, 

 when dry, a tough, horn-like mass. In composition it 

 approaches washed muscle, but differs considerably from 

 blood-fibrin. 



Wheat contains or yields* but a small proportion of 

 fibrin and less appears to exist in hard than in the soft 

 wheats. Eye contains less than wheat. Barley, from 

 which no gluten can be got, yields to alcohol a small pro- 

 portion of fibrin. 



Maize-fibrin, Zein. The meal of Indian corn, unliko 

 that of wheat and rye, when made into a dough, forma 

 no gluten, but it yields to warm, weak alcohol somo 

 7 per cent of fibrin quite similar to that from wheat, 

 though of somewhat different composition. 



t pre-exist in wheat 

 od, but is a result of 

 ng of the flour to a 



d< ugh. According to them a strong solution of c uumon salt extracts 

 fr )iii wheat flour vegetable globulin (see p. !>7\ ai d the residue, when 

 ki eaded with water, forms no gluten. If, however, the salt solution of 

 gl >bulin, in contact with the flour, is largely diluted with water, the 

 Hour will yield gluten by kneading. 



* Weyl and Bisehof believe that gluten does nr 



,1 d rye, just as fibrin does not exist in living blc 



emical change during the wetting and knead 



ugh. According to them a strong solution of < 



