TRITICUM

(Lat.), n. n. Tri2t(tret)'i2k-usm(u4m). From terere, to rub. Fr., from ent (1st def.), We (1st def.), (rhizome de) chiendent officinal [Fr. Cod.] (2d def.), petit chiendent (rhizome) [Fr. Cod.] (2d def.). Ger., Weizen (1st def.), Queckenwurzel (Sddef.). 1. Wheat; a genus of gramineous herbs of the Hordeae. 2. Of the U. S. Ph., the rhizome of T. repens. [o, 35.] Amylum tritici. See Wheat STARCH. Decoctum furfur is tritici. A preparation made by boiling 1 part of wheat bran in 36 parts of water till reduced to 28 parts, and. after it has cooled and settled, straining the liquid. [B, 119 (o, 14).] Extractum tritici fluidum [U. S. Ph.]. Fr., extrait liquide de chiendent. Ger., flii iges Queckenextrakt. A preparation made by exhausting t. (2d def.) in a percolator with boiling water, evaporating to 80 c. c., shaking up with 20 c. c. of alcohol of sp. gr. -820, filtering after forty-eight hours, and bringing up to 100 c. c. with alcohol of sp. gr. 974. [B, 95 (a, 38).] Farina tritici [Br. Ph.]. Fr., farine de from ent. Ger., Weizenmehl. Wheat flour; the grain of T. sativum ground and sifted, [a, 35.] Farina tritici tost a. See Baked FLOUR. Ptisaiia de radice tritici. See Tisane de CHIENDENT. Saccharum tritici. Ger., Queckenwurzelzucker. A sweetish crystalline substance obtained from the extract of T. repens, differing from other sugars in its greater solubility in alcohol. If di olved in 120 parts ol hot alcohol and cooled, it forms a solid ma . [B, 48 (a, 14).] T. acutum. A European species. The root-stock is used like that of T. repens. [a, 35.] T. amyleum, T. atratum. Fr., epeautre. Ger., Emmerkorn, Emmer we i zen, Keisdinkel. Amel corn, starch wheat, the ia I'KOKKO? (or two-grained wheat) of Dioscorides; a species (by Haeckel considered a variety of T. vulgare) still cultivated in southern Europe as a summer wheat. It is suitable for starch-making, [o, 35.] T. caninum. Awned wheatgra , dog's-tooth (or couch-) gra . It probably has the same properties as T. repens. Dogs eat the blades to induce vomiting, [a, 35.] T. durum. Fr., from ent come. Ger., hartfriiclitiyer Weizen, Bartweizen. Hard-grained wheat, cultivated especially in southern Europe. The seeds are richer in nitrogen than the soft wheats, [a, 35.] T. glaucum. Ger., seegriiner (oder blaugriiner) Weizen. 1. A European species closely related to T. repens. The root-stock is used like that of. the latter, [a, 35.] 2. See T. polonicum. T. monococcum. Fr., from ent monocoque, ble (ou epeautre) locular, petit epeautre, riz sec. Ger., einkiJniiger Weizen, Einkorn, Peterskorn. St. Peter's corn, single-grained wheat, the eia airAij of Dioscorides; the poorest species in cultivation with respect to the quality and quantity of flour yielded by the grain. It is found wild in Greece and Me so pot am i a, [a, 35.] T. polonicum. Fr., from ent (ou seigle) de Pologne. Ger., polnischer Weizen, Gommer. Polish wheat; a species of unknown origin, cultivated in parts of Europe. The elongated, gla y seeds furnish a fine white flour having the properties of that of T. vulgare. [a, - 35.] T. repens. Fr., from ent rampant, agram, auge, laitue de chien, chiendent des boutiques, petit chiendent, sainte neige. Ger., kriechender Weizen, Quecken. Pdden, Queckiveizen, Weizenquecken, Queckengras, Hundegras, Rechgras. Couch-gra (or -wheat), dog- (or quack-, or scutch-, or shelly-, or skally-, or squitch-) gra ; a weed widely dispersed in Europe, northern Asia, and North and South America. Its sweetish rhizome, occurring in straw-colored fragments from 5 to 10 mm. long and 2 to 3 mm. thick, is used in cystitis and irritable bladder and as a diluent and a slightly nutritious drink. It contains acid malates, sugar, triticin, and another gummy substance containing nitrogen, [a, 35.] T. sativum. See T. vulgare. T. spelt a. Fr., from ent rouge, engrain, ingrain, spaute, spautre, grand epeautre. Ger., Dinkelweizen, Spelzdinkel, Spelz, Vesen, Zweikorn. Dinkel- (or spelt-) wheat, the oAvpa of Dioscorides; indigenous to the Persian mountains, and cultivated in Europe. The seeds yield an excellent flour, used especially for pastry, [a, 35.] T. vulgare. Fr., from ent (cultive), ble, bled. Ger., gemeiner Weizen. Common wheat; according to Frederic Hou ay. found wild in the mountains to the east of Kurdistan, though generally believed to have arisen through culture from some species of JEgilops. Its seeds, ground and sifted, constitute flour, official in the ph's as farina tritici. Wheat flour chiefly contains starch (see Wheat STARCH), gluten, albumin, sugar, and a gummy substance which differs from ordinary gum in containing nitrogen and in not yielding mucic acid when treated with nitric acid. Flour is sometimes sprinkled on inflamed surfaces; boiled with milk, it forms an excellent emollient poultice. Wheat bread, toasted, infused, and flavored, is used as a nutritive drink in fevers. The husk of the seed (see BRAN) is also used medicinally, [a, 35.] T. zea. See T. spelt a. [s. 652]