GLUTEN

(Lat.), n. n. Glu*(gluVtean. Gen., glut'in is. Fr., g., glut me. triticine,fibrine,collevegetaie. Ger., Kleber, Pflanzenleim. It., glut i>ie. Sp., a. 1. A mixture of at least four different protein sulwtanees (according to Ritt hausen, of g.-fibrin, g.-casein, gliadin, and mucedin), obtained as a gray, sticky, tenacious ma by kneading wheat flour in a linen bag in constantly renewed water. It forms friable, yellow laminae when dry. It occurs in a few other cereals. 2. A glutinous material (e. g., the blood plasma). 3. See SYNOVIA. [B, 4. 270, 291 (a, 24)J Animal g. Fr., a. animal. Fibrin. [A, 385.] Colle de g. (Fr.). Of Duran, a variety of glue obtained from g. [L, 77 (a, 14).] Cooked g. A commercial term for the crude gluten of wheat perfectly cooked and subsequently transformed into a dry flour or meal, [a, 21.] G. alkanak. See ICHTHYOCOLLA. G. art it'll lorn in [Van Helmont]. See SYNOVIA. G. ii-riiii. G. bread. Ger., Kleberbrot. A bread made from flour that is in large measure deprived of starch (as by washing with water); used in diabetes as a substitute for ordinary bread. [B, 270.] G. carn is. See SARCOCOLLA. G. casein. See Vegetable CASEIN. G. fabrile. Ger., Tischlerleim. Common glue. [A, 319(a, 14).] G.-flbrin. A brownish-yellow ma , CSTH.8N10O,,, derived from g. by extraction with alcohol and separated from mucedin and gliadin by precipitation with water. [B, 270.] G. rom.mum. Mastic. [B, 180 (a, 24).] G. soap. A commercial term applied to a mixture of pure, bland, vegetable oils with white wheat g. saponified by a peculiar proce , [a, 21.] Purified g. A commercial term for the crude g. of wheat deprived of the sacs of cellulose, [a, 21.] [s. 206]