546 G Brim,— The Proteids of Wheat (//). 
Confirmatory results were obtained from extracts of germ 
with dilute solution of sodium chloride, the same proteids 
being determined. 
The following table summarises the facts observed, and 
justifies the suggested chemical determination of the proteids 
of germ : — 
I. Globulins: precipitated by C 0 2 from watery solution, 
and by dialysis from solutions of neutral salts. 
(a) myosin-type : coagulating at 55 0 C. ; soluble in dilute 
solutions of NaCl and MgS 0 4 , precipitated by 
excess. 
(b) vitellin-type : coagulating at 75°-/ 8°C. ; soluble in 
dilute solution of NaCl, not precipitated by excess ; 
soluble in dilute solution of MgS 0 4 , precipitated by 
excess. 
II. Proteose: not coagulated by heat 
III. Albumin: does not coagulate below 8o° C. ; soluble in 
NaCl and MgS 0 4 solutions, and not precipitated by excess or 
by dialysis ; not precipitated by C 0 2 . 
Comparison of the Proteids of the Germ with those of 
the Endosperm. 
As stated in my previous paper, I find the proteids of flour 
to be as follows :• — 
I. Globulins : 
(a) myosin-type : coagulating at about 55 0 C. ; soluble in 
dilute NaCl and MgS 0 4 , precipitated by excess. 
(b) vitellin-type : coagulating at 75 0 - 8o° C. ; soluble in 
dilute NaCl, not precipitated by excess ; soluble in 
dilute MgS 0 4 , precipitated by excess. 
II. Proteose: not coagulated by heat 
III. Mother-substance of gluten : only attainable in hydrated 
form as either 
(a) glian , by extracting flour with alcohol (75~9°°/ 0 )> or 
(b) gluten , by treating flour with water. 
