The Colloidal Swelling of Wheat Gluten, 5 
Table 2. — Acetic acid. 
Wt. of water absorbed in g. per g. of moist gluten 
Cone, of acid 
Average 
A 
B 
C 
None 
0.03 
0.01 
—0.03 
U.Ul 
0.002 N 
1.11 
1.47 
1.30 
1.29 
0.005 N 
1.39 
1.58 
1.90 
1.62 
0.01 N 
1.43 
1.58 
1.87 
1.63 
0.02 N 
1.56 
1.76 
1.96 
1.76 
0.04 N 
1.80 
1.88 
2.03 
1.90 
0.1 iV 
1.62 
2.06 
1.86 
1.85 
0.2 AT 
1.51 
1.82 
1.76 
1.69 
0.5 N 
1.49 
1.69 
1.66 
1.61 
Table 3. — Hydrochloric acid. 
Cone, of aeid 
Wt. of water absorbed in g. per g. of moist gluten 
Average 
A 
B 
None 
0.00 
0.00 
0.00 
0.002 N 
1.47 
1.28 
1.37 
0.005 N 
1.63 
1.44 
1.54 
0.01 N 
1.67 
1.37 
1.52 
0.02 AT 
1.37 
1.12 
1.23 
0.04 AT 
0.83 
0.68 
0.75 
0.1 AT 
0.14 
0.16 
0.15 
0.2 N 
—0.097 
0.01 
—0.04 
0.5 N 
—0.19 
—0.09 
—0.14 
The curves showing the amount of water absorption with 
increasing concentration of acid for Tables 1, 2, and 3 are shown 
in Figure 1. The curves represent the average for four, three, 
and two determinations, respectively, for lactic, acetic, and 
hydrochloric acids. The concentrations of acid are plotted along 
the horizontal, and the water absorption in grams per gram of 
moist gluten is plotted on the vertical axis. An inspection of 
these curves brings out some interesting facts. For hydrochloric 
acid the maximum absorption is obtained with a concentration 
of 0.005 N, while the concentration for maximum absorption with 
lactic acid lies between 0.01 and 0.02 N and for acetic acid is 
0.04 N. It is to be noted that for concentrations above the one 
for maximum absorption, the curves do not fall off at anything 
like the same rate for the three acids. The curve for hydro- 
chloric falls much more rapidly than the curves for the other 
