30 
BULLETIN 1187, U. S. DEPARTMENT OF AGRICULTURE. 
boiling the wheat or flour in 50 per cent alcohol, by volume, for 3 
hours. 7 Bailey and Blish's method for determining the salt soluble 
proteins, i. e., albumin and globulin, is also used. Glutenin is deter- 
mined by deducting the sum of the potassium sulphate soluble 
Fiu. 23.— Kjeldahl digestion apparatus for the determination of protein in cereal and cereal products. 
Digestion flasks, with material, in position. 
nitrogen and the alcohol soluble nitrogen from the total nitrogen 
and multiplying the difference by 5.7. 
The acidity or reaction of the flour or wheat is a very important 
factor, as it controls, to a large extent, the quality of the flour. 
Through the proper H-ion concentration the elasticity of the gluten 
7 See Journal of Biological Chemistry, vol. 23, No. 1, page 345; Concerning the Identity of the Proteins 
Extracted from Wheat Flour by the Usual Solvents by C H. Bailey and M. J. Blish, 1915. 
