IOWA ACADEMY OP SCIENCIC 
\Zi 
TABLE I. 
SALIVARY DIGESTION. 
TIME OF BEACHING ACHROMIC POINT. 
Test. 
Bleached. 
Unbleached. 
I 
3% min. 
3M min. 
II 
3% min. 
31 /; min. 
III 
23 min. 
24 min. 
IV 
7 min. 
min. 
V 
Same for both. 
VI 
Same for both. 
VII] 
Achromic point reached at same 
VIII i- 
time; speed 
of digestion same 
IX J 
as shown by 
shade of color. 
AAGiile there was slight variation in individual cases it was not always 
in the same direction and the conclusion reached is that there is no 
difference in the digestibility of the flour. 
PEPSIN DIGESTION. 
A. Of Moist Gluten. The gluten was separated from the flour by the 
usual method — thorough moistening, then washing out the starch under 
a water-tap until the wash water was not milky. While most of the 
starch was removed in this manner some remained, as shown by the 
iodin test, after long washing. The water was removed as far as possible 
by pressure in a towel, the moist gluten immediately weighed out in 
equal quantities, the lumps rolled up into the same shape and put into 
flasks containing pepsin in 0.2 per cent hydrochloric acid. The flasks 
were kept in \vater at 38 degrees, being shaken occasionally and at equal 
intervals. The degree of digestibility was determined by finding the 
amount of nitrogen in the solution and in the residual gluten. Table 
II gives the results of three tests on the same gluten. 
TABLE II. 
PEPSIN DIGESTION OP MOIST GLUTEN. 
1% liours 
2U> hours 
314 hours 
'] Soluble . 
y Insoluble 
j 
Total 
] Soluble . 
Insoluble 
j 
Total 
] Soluble . 
y Insoluble 
J 
Bleached. 
Unbleached. 
0'.0494 
grm. 
0.0469 
grm. 
,0.2258 
grin . 
0.2181 
grm. 
,0.2752 
grm. 
0 2650 
grm. 
0.0709 
grm. 
0.0737 
grm. 
,0.2032 
grm. 
0.1972 
grm. 
0.2741 
grm. 
0.2709 
grm. 
0.0995 
grm. 
0.0916 
grm. 
0.1776 
grm. 
0.1836 
grm. 
0.2771 
grm. 
0.2752 
grm. 
Total 
