24 Nebraska Agricultural Exp. Station, Research Bui. 8. 
Table 13. — Unbleached patent flour washed with different solutions. 
Temp. 22.5° 
Wet gluten 
Dry gluten 
Protein 
Ar/2000 (0.0018 ^c) HCl solution 
iV/4000 (0.0009^0) HCl solution 
iV/4000 (0.00099c) HCl + Q.^'c NaCl. . 
Per cent 
(Gluten wa 
24.1 
33.2 
29.2 
Per cent 
s too soft to 
7.4 
9.6 
9.3 
Per cent 
handle) 
6.5 
8.6 
8.3 
Table 14. — Protein content of the flours used in the experimental 
work. 
Flours 
1914 
1915 
Per cent 
Per cent 
Patent unbleached 
11.00 
10.06 
Patent bleached 
10.88 
14.37 
12.94 
10.04 
Third middlings 
10.96 
Fifth middlings 
11.97 
Seventh middlings 
12.88 
The gluten is rendered so soft and sticky that it cannot be 
collected. A A/'/4000 (0.0009 per cent) acid gives smaller wet 
gluten, dry gluten, and protein figures than does water. When 
0.5 per cent salt is added to '4000 acid, figures very nearly the 
same as those with 0.5 per cent salt alone are obtained, as shown 
in Table 11. The salt overcomes the effect of the acid in causing 
disintegration of the gluten. 
Our experiments suggest first of all that carbon-dioxide-free 
distilled water is the proper washing agent to be used in making 
gluten determinations by the ordinary method. Distilled water 
as the washing agent more often reveals differences in the quantity 
and character of wet gluten in different flours than does tap water 
or a salt solution. If any importance is to be attached to the 
amount and quality of the wet gluten, it is clear from the ex- 
periments here reported that concordant results cannot be 
obtained when different washing agents are used. 
The authors propose the following as a satisfactory method 
for the determination of gluten. Weigh 10 grams of flour into 
a round-bottomed cup. Work into a stiff dough with freshly 
boiled distilled water and allow to stand under water for 1 hour. 
Then work in a stream of the distilled water for 14 minutes over 
a bolting-cloth frame, to catch any pieces which may fall. Then 
work in the fingers for 1 minute and weigh on a tared dish. 
