The Proteids of Wheat (II). 
BY 
M. O’BRIEN, D.Sc. 
GRAIN of wheat, as is well known, consists of the 
jl\. embryo and the endosperm, together with various 
integuments derived both from the coats of the ovule and the 
wall of the ovary. In the modern process of milling, the 
embryo— or ‘germ,’ as it is technically termed — is removed 
before the grain is ground, so that the flour is derived entirely 
from the endosperm. 
Since the results stated in my previous paper 1 on this 
subject refer exclusively to the proteids of flour, I have 
endeavoured, on the suggestion of Professor Vines, to com- 
plete my investigation of the proteid-chemistry of wheat 
by a study of the proteids of the ‘ germ.’ The necessary 
material, consisting of isolated embryos, can be readily 
obtained in quantity from the millers. 
The Proteids of the Germ. 
The embryo of wheat is richly stored with typical aleuron- 
grains, its proteids thus assuming the form most characteristic 
of nitrogenous reserves in seeds ; in this respect it contrasts 
with the endosperm in which the proteids are stored chiefly 
as gluten, though they also occur in the form of the somewhat 
abnormal grains in the aleuron-layer described in my previous 
1 Annals of Botany, Vol. ix. p. 171. 
[Annals of Botany, Vol. IX. No. XXXVI. December, 1895.] 
