Description
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.
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Details
Publisher - Forgotten Books
Language - English
Hardback
Contributors
Author
Thomas B. Osborne
Published Date -
ISBN - 9780266264002
Dimensions - 22.9 x 15.2 x 0.7 cm
Page Count - 121
Paperback
Contributors
Author
Thomas B. Osborne
Published Date -
ISBN - 9781332438358
Dimensions - 22.9 x 15.2 x 0.7 cm
Page Count - 123
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