207 
O' Brien. — The Proteids of Wheat. 
the same way as from the glian-solution from gluten. The 
derivates most characteristic of gluten are thus to be similarly 
obtained from the albuminate. 
On the other hand, the alcohol-extract of gluten gives the 
reactions most characteristic of the albuminate, i. e. the zein 
reactions, showing that in each case the proteid has passed 
over into the same state, in which it is still soluble in alkalies, 
but refuses to dissolve in dilute acids. These reactions also 
show the connexions of the wheat-proteids with those of 
other cereals, the zein ' of maize (Gorham 5 , Ritthausen, 
Osborne), and the avenine of oats (Norton 14 , Osborne). 
By analogy we might name the albuminate the triticin of 
wheat, or glian, as it may similarly be obtained from gluten. 
The amount of gluten obtainable from flour is, however, 
greater than the amount of glian ever obtainable from the 
gluten of the same quantity of flour. This has already been 
explained as showing that some of the gluten, even in the 
moment of formation, is of the insoluble zymom form. 
I have already tried to show that glian is ultimately a term 
co-extensive with gluten (zymom being a secondary product) ; 
and have now tried to prove the identity of glian with the 
albuminate, whence should follow the ultimate identification 
of the albuminate with gluten itself. An apparently serious 
discrepancy, however, shows itself in the amount of gluten, 
about io*5°/ o , obtained from flour which yielded only 8*3°/ o of the 
albuminate : the albuminate representing only 8o°/ o of the 
gluten, and this although no opportunity of zymom-formation 
has been permitted. This 2o°/ o however of the dry weight is 
not more than can be easily accounted for by the method of 
preparation of crude gluten : for it contains, as well as pure 
gluten, most of the fat of the flour and some starch and 
cellulose which cannot be removed by washing. The amount 
of fat present in flour is variously stated, and probably nearly 
all passes into the gluten. If we take the estimate of Peligot, 
who finds that the fat does not vary much from i°/ o for flour, 
we shall have io°/ o of gluten consisting of fat. On the other 
hand, the albuminate, extracted in the way employed, usually 
