Notes. 
384 
but a comparison with the analysis of a sample from the same ground 
shows more than a comparison with a general typical analysis of 
a fresh wheat, and I delayed the publication of the original analysis 
until that of the new sample, which the Bursar kindly obtained for me 
from Mr. Petley, was completed. 
In the old sample the insoluble plastic compounds — proteids, starch, 
&c. — have undergone a considerable change in the direction of pro- 
ducing substances soluble in water, although the sample is now much 
drier than a normal wheat. 
These changes suggest ferment-action and are probably due to 
hydrolysis. In the case of the proteid changes it is not certain that 
the alteration can be attributed to hydrolysis, as we do not know the 
exact relationship in which the soluble (legumin-casein) proteids and 
peptones stand to the proteids (gluten-fibrin) insoluble in water but 
soluble in dilute alkali. The increase in the amount of dextrin and 
reducing sugars is clearly a case of hydrolysis, which may have been 
caused by a slow action of diastatic ferments, although there are now 
no traces of these or of proteolytic ferments in the old sample as shown 
by the analysis. It seems probable that such ferments were originally 
present and produced the changes during the earlier period of keeping, 
but have since been destroyed either by oxidation or the influence of 
micro-organisms. Diastase in a solid state is particularly liable to such 
attacks, and it is not impossible that the whole of the alterations in 
question may have been produced by micro-organisms. 
It may be added that the old sample is apparently dead, as after 
careful soaking for various periods none of it has as yet shown any 
signs of germinating, although it has been kept under favourable 
conditions for more than two months. The old sample rapidly 
becomes covered with ‘mould’ when placed on sand after soaking, 
but a microscopic examination has not shown the presence of any 
spores in the tissues or other abnormal appearance beyond what 
might be expected from the somewhat unusual dryness of the grains. 
The ‘gluten’ was not examined with an aleurometer, but it has the 
characteristic properties of ordinary wheat ‘ gluten 5 and gives a very 
deep yellow coloration with nitric acid. 
As there is 1 4 per cent, of water in the new samples against 9 per cent, 
in old, the figures given below do not exactly represent the ratio of any 
constituent to the total dry weight in the same way, but this can easily 
be calculated for any constituent from the values given. 
