30 



MANUAL OP OATTLE-FEEDIKa. 



Carbon. . . 

 Hydrogen 

 Nitrogen, . 

 Oxygen.. , 

 Sulphur,. 



Prom wheat. 

 Per cent. 



64 31 



7.18 



16.89 



20.61 



1.01 



moo 



From barley 

 Per cent. 



54 55 



7.27 

 15.70 



22.48 



100.00 



From niai/e. 

 JL'ti ( tilt. 



54.69 



7.51 



10.3a 



20.78 



69 



100^00 



Mueedia and Gliadin.— Besides gluteiveasein and glu» 

 ten-fibrin, wheat gluten contains two otlier albuminoids, 

 viz. : mucedin, and gliadin or vegetable glue. 



Mucedm, when freshly prepared and containing water, is a yellowish- 

 white, slimy substance, somewhat translucent and with a silky lustre. 

 It is soluble in dilute alcohol, but insoluble in strong alcohol, which 

 precipitates it from its solutions. Its behavior to water is peculiar. It 

 is scarcely soluble, but when agitated with water, can be suspended in 

 it, forming a turbid, slinay fluid, which, on long standing, deposits the 

 mucedin unaltered The same results are obtained if the water is 

 warmed instead of stirred. Continued boiling with water decomposes 

 mucedin, and alters most of it into an insoluble substance. 



Gliadin very closely resembles animal glue in its properties. It in 

 soluble in both weak and strong alcohol, in alkalies, and in acids. In cold 

 water it swells up like glae ; prolonged boiling with water decomposes it. 



The composition of mucedin and gliadin obtained from 

 wlieat was found by liittliauson to be : 



Carbon... 

 Hydrogen 



Nitrogen. 

 Oxygen. . . 

 Sulphur . . 



Muoedm — Per cent. 



Gliadin-~ror cent 



45.11 



52.67 



6.90 



7.10 



10.63 



18.01 



21.48 



21.87 



0.88 



0.85 



