128 F. B. GUTHRIE. 
The extraction of the gliadin was continued for four and a half 
days, the alcohol being replaced by fresh and measured quantities 
at stated times, so that all the glutens should undergo exactly the 
same treatment. The alcoholic solutions of the gliadin were 
evaporated to dryness and the gliadin dried at 100° to constant 
weight. The insoluble glutenin was introduced into a weighed 
dish, washed once with alcohol and three times with ether, and 
dried at 100° to constant weight. 
The following are the results obtained :— 
Hornblende. 
Strength = 56 
41°15 
dry = 13-09 
The gluten of this wheat is soft, elastic, fairly non-adhesive, 
Gluten vay 
coherent. 
Gluten consists of glutenin = 8-89 
gliadin = 3°36 
or glutenin = 72-5 per cent. in the gluten. 
gliadin = 27° ” ” ” 
Toby. 
Strength = 50 
wet = 38°49 
Gluten 1h ee al 
The gluten of this wheat is soft, not very elastic, non-adhesive, 
not very coherent. 
Gluten consists of glutenin = 9-01 
gliadin = 3:10 
or glutenin = 74:3 per cent, in the gluten. 
gliadin = 25-7 $i 9 ” 
Triticum Polonicum. 
Strength = 48-4 
wet = 
| Gluten \ dry. = 15°66 
The gluten of this wheat-is soft, inelastic, adhesive, non-coherent- 
