ALEUROMETER

n. A?l-u7-ro?m'est-ufr. | From dAevpor, flour, and pézpor, a measure. Fr., aleuromètre. Ger., Aleurometer, Brotstärkeme er. An apparatus for testing the suitability of flour for bread making, invented by Boland. It consists e entially of a hollow copper cylinder about 6 inches long and % inch in diameter inside, having two principal parts, one of which, about 2 inches long, is closed at the lower end, forming a kind of cup, in which the gluten is placed, and which is then screwed to the other rt of the cylinder. The apparatus and its contents are then Hen teal to from 350° to 380° F. in an oven or, preferably, in an oilbath. From the expansion of the gluten, as measured by a graduated scale, its quality is determined—the more it swells the better is the flour, and it should give off no odor but that of hot and highly baked bread. [A, 377; B,49; L, 52.) O, no; 0%, not; 0%, whole; Ta, thin; Th, the; U, like 00 in too; U2, blue; US, lull; U4, full; US, urn; U®, like ü (German). 21