Protein in bread

Usage examples of gluten.

That some matter is absorbed from the gluten, we have clear evidence in the length of time during which the tentacles remain inflected, and in the greatly changed colour of the glands.

All plants, moreover, have the power of dissolving albuminous or proteid substances, such as protoplasm, chlorophyll, gluten, aleurone, and of carrying them from one part to other parts of their tissues.

The secretion, as we have seen, completely dissolves albumen, muscle, fibrin, areolar tissue, cartilage, the fibrous basis of bone, gelatine, chondrin, casein in the state in which it exists in milk, and gluten which has been subjected to weak hydrochloric acid.

We see the influence of the nature of different substances in bits of meat, albumen, and fresh gluten acting very differently from equalsized bits of gelatine, areolar tissue, and the fibrous basis of bone.

When you stir water into flour, the glutenin and gliadin come alive, connecting with the water and with each other to form gluten, a tough and stretchy substance that, when kneaded or stirred or stretched, forms the elastic network that gives structure to bread, but turns pastry and cakes tough and rubbery.

By coating the little particles of flour, shortening waterproofs the protein, prevents the water from reaching the gliadin and glutenin, and thus makes it impossible for them to combine and form gluten.

The flounces of mangroves, the sparse, grassy epaulettes on the shoulders of the hills the fragrant forest, the dim jungle, the piled up rocks, the caves where the rare swiftlet hatches out her young in gloom and silence in nests of gluten and moss--all are mine to gloat over.

Suppose no mercury is found in the dialyzed fluid, owing to the fact that corrosive sublimate enters into insoluble compounds with albumin, fibrin, mucous membrane, gluten, tannic acid, etc.

European millers like it to mix with the Eastern wheats that have more gluten than ours.

The secretion, as we have seen, completely dissolves albumen, muscle, fibrin, areolar tissue, cartilage, the fibrous basis of bone, gelatine, chondrin, casein in the state in which it exists in milk, and gluten which has been subjected to weak hydrochloric acid.

Gluten, therefore, excites the glands greatly, but is dissolved with much difficulty, exactly as in the case of Drosera.

It may be partly due to changed texture, and partly to changed chemical nature, that albumen, which had been kept for some time, and gluten which had been subjected to weak hydrochloric acid, act more quickly than these substances in their fresh state.

Utricularia nelumbifolia, 442 Gelatin, impure, action on Drosera, 80 , pure, its digestion by Drosera, 110 Genlisea africana, 451 filiformis, 451 Genlisea ornata, structure of, 446 , manner of capturing prey, 450 Glandular hairs, absorption by, 344 , summary on, 353 Globulin, its digestion by Drosera, 120 Gluten, its digestion by Drosera, 117 Glycerine, inducing aggregation in Drosera, 52 , action on Drosera, 212 Gold chloride, action on Drosera, 184 GorupBesanez on the presence of a solvent in seeds of the vetch, 362 Grass, decoction of, action on Drosera, 84 Gray, Asa, on the Droseraceae, 2 Groenland, on Drosera, 1, 5 Gum, action of, on Drosera, 77 Guncotton, not digested by Drosera, 125 H.

The effects of a milk and vegetable diet, of gluten bread in diabetes, of cod-liver oil in phthisis, even of such audacious innovations as the water-cure and the grape-cure, are only hints of what will be accomplished when we have learned to discover what organic elements are deficient or in excess in a case of chronic disease, and the best way of correcting the abnormal condition, just as an agriculturist ascertains the wants of his crops and modifies the composition of his soil.

For example, many children have difficulty digesting proteins, such as casein and gluten, contained in cows' milk and wheat.