O'Brien. — The Proteids of Wheat. 19 1 
6 o° C. destroyed its gluten-forming power. Johanssen 38 and 
Balland 32 consider it unaffected. I found that flour, kept at 
ioo° C. for thirteen hours in all on two successive days, yielded 
gluten in the slightly diminished quantity of 9-91% ; another 
result with flour kept at ioo° C. for two hours, on two suc- 
cessive days, was i i\53°/ o ; whilst a third result after three 
hours was the normal amount of io- 625 °/ 0 . 
(5) I found that even when boiling water was added to 
flour at t oo° C. gluten formed apparently to the usual extent ; 
but owing to the impossibility of readily separating it from 
the starch-paste simultaneously formed, the weight was not 
determined. This surely precludes the possibility either of 
the origin of gluten from’globulin, or of ferment-action. 
(6) Nor do extremely low temperatures seem to much 
affect the formation of gluten. Flour was extracted with 
a mixture of salt and snow, which removed globulin as at 
ordinary temperatures. On placing the residue on a filter 
and adding water to remove the excess of salt, a coherent 
paste formed showing the presence of gluten, and this at 
a temperature only just above o°C. The paste was, it is 
true, less tenacious than gluten at ordinary temperatures ; but 
this in turn is less elastic than gluten at 30° C. 
(7) Gluten was obtained from flour which had been about 
twenty-four hours in absolute alcohol, as well as from flour 
which had been moistened with ether or with 75°/ o alcohol, 
when these had evaporated. It is to be noticed however 
that it could not be obtained when the part of the flour 
which is soluble in 75°/ 0 alcohol was extracted ; though, as has 
been already mentioned, it could be readily obtained when the 
constituents soluble in salt-solution were removed. 
When dried, gluten is semi-transparent, yellowish-brown, 
and glue-like in appearance; of an opaque whitish-yellow 
when moist. When dried in a mass of about 1 gram at ioo°C., 
it loses above 5o°/ o of its weight : so that where it has been 
necessary to calculate I have used 44% as the amount of dry 
gluten in the crude moist mass (unless the percentage had 
been separately determined for the gluten in question). The 
