22 Nebraska Agricultural Exp. Station, Research Bui. 8. 
Table 11. — Gluten washed from flour with different concentrations 
of NaCl solution. 
Unbleached patent 
Low grade 
Solution 
temp, z^.o 
Wet gluten 
Dry gluten 
Protein 
Wet gluten 
Dry gluten 
Protein 
COo free water. . . 
29.3 
9.4 
8.3 
39.7 
12.9 
10.14 
0.1% NaCl sol. . . 
31.7 
9.8 
8.7 
42.0 
12.2 
9.9 
0.25% " " 
31.8 
9.6 
8.6 
45.2 
11.9 
9.6 
0.50% " " 
32.3 
9.5 
8.5 
45.1 
11.4 
9.5 
1.00% " " 
32.5 
9.5 
8.3 
44.0 
11.4 
9.4 
1.50% " " 
32.4 
9.6 
8.4 
43.5 
11.4 
9.3 
2.00% " " 
32.2 
9.7 
8.3 
42.0 
11.6 
9.4 
2.50% " " 
32.1 
9.7 
8.4 
41.2 
11.5 
9.5 
0.5% MgClsSol. . 
34.6 
9.4 
8.4 
CO-i free water . . . 
29.2 
9.3 
8.3 
38.4 
12.7 
10.19 
In the case of the low-grade flour the results are somewhat 
different. Distilled water gives the lowest per cent of wet gluten 
but the highest per cents of dry gluten and of protein of any 
of the washing agents used. But salt solutions cause a swelling 
of the gluten the same as with patent flour. The per cent of wet 
gluten rises with increasing concentration of salt solution and 
then falls just as with the patent flour. On the other hand, the 
per cents of dry gluten and of protein fall as we pass from water 
to salt solutions, reaching a minimum at about 0.5 per cent salt 
solution, and then remaining practically constant. In other 
words, here again washing with salt solutions causes swelling of 
the gluten. That the dry gluten and protein fall is probably 
due to the fact that higher concentrations of salt solution remove 
some of the salt soluble protein material of the flour. 
In Table 12 are given the results obtained on washing several 
mill-stream flours with distilled water, with 0.5 per cent sodium 
chloride solution, and with tap water. These flours came from 
1914 wheat and correspond to flours in Table 10. In the case 
of the first and third middlings, tap water and 0.5 per cent 
sodium chloride solution give practically the same results for wet 
gluten, dry gluten, and protein. Distilled water gives lower 
results than either. In the case of the fifth middlings the per 
cents of wet gluten are in the ascending order — distilled water, 
tap water, and 0.5 per cent sodium chloride solution. The dry 
gluten and protein figures are the same with all three washing 
agents; whereas in the case of the seventh middlings tap water 
gives practically the same wet gluten figures as does distilled 
