1 88 O'Brien . — The Proteids of Wheat. 
or less homogenous net-like matrix ; in addition to the spheres 
there are many rhombohedra, and apparently transitional 
forms between these and the spheres, the six faces becoming 
less distinct and the angles disappearing. These octahedral 
forms and spheroids seem similar to the crystallised proteids 
described by Osborne : octahedra occurring in the proteids of 
Brazil-nut, hemp-seed and oat-kernel, associated with the 
rhomboid form, with spheroids, and occasionally with hexa- 
gonal plates — a form to be expected in association with the 
others. 
ii. Proteose of Flour . — In the watery extract of flour, as 
well as in an extract made with NaCl solution, a proteid 
remains in the filtrate after removal of the globulins by 
boiling. It is not precipitated by saturation with NaCl, but 
is precipitated by MgS0 4 and also by HNO s in the cold ; the 
latter precipitate disappears on heating to reappear on cooling. 
This indicates a proteose ; but the biuret reaction was not 
satisfactory. A drop of dilute solution of CuS0 4 caused 
a precipitate in the proteose solution, but this did not 
dissolve in KOH to the typical red solution ; instead, a turbid 
yellow liquid results, from which a yellowish orange precipitate 
settles out, perhaps due to reduction by the sugar sometimes 
present in flour. The proteose was not further isolated ; it 
appears to be present only in small quantities. As it readily 
gives the characteristic reaction with nitric acid, and is pre- 
cipitated by copper sulphate, it is probably one of the primary 
albumoses (proto- or hetero- of Kiihne and Chittenden). 
Ritthausen and earlier writers had mentioned a non- 
coagulable proteid obtained in the washings of gluten ; it 
was first described by Martin 35 , who considers it the 
precursor of the insoluble phytalbumose (? glian) of gluten. 
Such a transformation seems hardly probable ; for the proteoses 
are themselves probably hydrolysed products of the albumins 
and globulins, with a smaller molecule ; one would expect 
that further hydrolysis would continue the process towards 
greater solubility. The corresponding small amount dis- 
covered by Osborne in the oat and in the maize-kernel he 
