20 Nebraska Agricultural Exp. Station, Research Bui. 8. 
to keep the solution at a constant temperature, which was 
recorded. 
In Table 10 are recorded the percentages of wet gluten, of 
dry gluten, and of actual protein obtained from 10 grams of 
flour. Nitrogen in the dried gluten was determined by the 
Kjeldahl method. The figure for protein was obtained from 
this, using the factor 5.7. In all cases the figures given are the 
average of six determinations. 
Table 10. — Percentages of wet gluten, of dry gluten, and of actual 
protein obtained from 10 grams of flour. 
Temp. 25° 
Patent unbleached 
Patent bleached 
Low grade 
Wet 
Dry 
Protein 
Wet 
Dry 
Protein 
Wet 
Dry 
Protein 
Distilled H.O .. 
0.5% NaCi . . . 
Tap water .... 
30.4 
34.4 
33.4 
9.6 
10.3 
10.7 
8.49 
9.21 
9.47 
28.0 
33.8 
33.6 
8.4 
10.2 
10.5 
7.62 
9.13 
9.35 
45.5 
51.7 
46.8 
42.8 
47.4 
47.0 
44.8 
27.9 
41.3 
43.3 
14.8 
13.4 
14.6 
14.4 
13.6 
13.3 
13.3 
8.6 
11.7 
12.7 
12.13 
11.29 
12.12 
11.82 
11.41 
11.16 
11.00 
7.23 
9.75 
10.69 
Temp. 30° 
Distilled H2O 
0.5% NaCl 
1% NaCl 

2% NaCl 
M /IOK0HPO4 
M 2OK0HPO4 

M 4OK2HPO4. 


When carbon-dioxide-free distilled water is used as the 
washing agent, bleached patent flour gives a lower per cent of 
wet gluten, dry gluten, and protein than does the same flour 
unbleached, whereas low-grade flour gives higher figures than 
either. The per cents of wet gluten, dry gluten, and protein, 
respectively, are practically the same in the case of the patent 
flours whether 0.4 per cent sodium chloride or tap water is used. 
Furthermore, the figures for the corresponding factors of the 
bleached and unbleached flour with the same solution agree very 
closely. With both the salt solution and the tap water, the 
figures for the three factors are higher than the corresponding 
figures obtained when distilled water was the washing agent. 
Quite a different result appears in the case of the low-grade 
flour. The figures for the three factors are very nearly the same 
with the tap water and the distilled water, whereas the salt 
solution gives a higher wet gluten but a lower dry gluten and 
protein figure than either of the other washing agents. All three 
