178 O'Brien . — The Proteids of Wheat. 
The proteids he obtains from wheat are as follows : 
Soluble proteids 
Wheat proteids - 
Gluten 
Albumin (N = i7.6o°/ 0 ) 
Non-coagulable proteid 
Gluten-casein [zymom] (N= 17-14°/^ 
( Gluten-fibrin [myxon] (16-89) 
[glian] < Gliadin [glutinej (18-01) 
( Mucedin [mucine] (16-63). 
The albumin has a percentage of nitrogen (17-60) higher 
than that obtained by any of the older chemists except 
Boussingault (18-4). The composition of the albumin is very 
similar to that of zymom (gluten-casein, N = 17-14°/^. Though 
the amounts of nitrogen differ, a similar relation is seen in the 
results of Liebig 11 and Mulder; whilst Dumas and Cahours 13 
make their zymom slightly the richer of the two in nitrogen. 
In gluten the four constituents already described are recog- 
nised ; not more than three of them had yet been distinguished 
by any one writer (except perhaps Giinsberg). 
Ritthausen’s change of name of zymom from fibrin to 
casein, and the reverse change for myxon, depends rather on 
the identity of the former with legumin (vegetable casein) 
than with animal casein. His analyses, however, seem to point 
to the same conclusion as those of the earlier investigators. 
Thus he finds zymom richer in nitrogen than myxon ( see table ) ; 
and recent analyses give for fibrin about 17% of nitrogen 
(Hammarsten, 16-91), for casein not quite i6°/ 0 (Chittenden 
and Painter, 15-91 ; Hammarsten 15-70 ; Ritthausen 15-46). 
This is the same relationship as is shown by the results of 
Dumas: animal fibrin, 16-598, animal casein, 15-85; zymom, 
16-41, myxon, 16-04. The change of name is also based on 
the results of decomposition with sulphuric acid, and on the 
greater solubility in dilute acids of the alcohol-soluble proteids. 
But zymom seems, from Ritthausen’s own figures, to be at least 
as near to the glian-proteids as to the vegetable caseins in 
the preponderance of glutamic over aspartic acid ; 
Veg. Caseins. Zymom. Glian. Mucedin. 
Glutamic acid (per cent.) 1-5 4-0 5.33 8-8 25 
Aspartic „ „ 3-5 2-0 0.33 11 ? : 
