Excerpt from The Proteins of the Wheat Kernel Plant-gelatin or gliadin formed the fraction of the alcohol-soluble protein that dissolved freely in alcohol of 60 to 70 per cent. The solubility of this protein decreased rapidly when the proportion of alcohol to water fell below or above this strength. It was very slightly soluble in cold water, more so in hot water. By boiling with water it was gradually rendered insol uble in alcohol. Extremely dilute acids and alkalis dissolved plant-gelatin readily. The amount of plant ...
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Excerpt from The Proteins of the Wheat Kernel Plant-gelatin or gliadin formed the fraction of the alcohol-soluble protein that dissolved freely in alcohol of 60 to 70 per cent. The solubility of this protein decreased rapidly when the proportion of alcohol to water fell below or above this strength. It was very slightly soluble in cold water, more so in hot water. By boiling with water it was gradually rendered insol uble in alcohol. Extremely dilute acids and alkalis dissolved plant-gelatin readily. The amount of plant-gelatin which different wheats contain was not deter mined, owing to the impossibility of separating it from the other proteins. The composition of this protein is shown in the preceding table. Mucedin formed the fraction of the alcohol-soluble proteins which was soluble in the most dilute alcohol. Except for its greater solubility in water and in very dilute alcohol, mucedin does not appear to differ greatly in its properties from plant-gelatin. Its composition is given in the table on page 8. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at ... This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
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