. The elements of materia medica and therapeutics (Volume 2) . ovate, truncate, mucronate, com-pressed below the apex, round, and convex at the back, with a prominent awned or awnless. Grains loose (Kunth). (Fig. 122, 2.) a., astivum: annual; glumes awned. /3. hybernum: biennial; glumes almost awnless. Hai>.—It is a native of the country of the Baschkirs, and cultivated in Europe. Besides the above two varieties, no less than five other kinds of Triticum havebeen cultivated for their grain. These are T. vulgare, a. sestivum; T. vulgare,f3. hybernum ; T. turgidum (compositum);
. The elements of materia medica and therapeutics (Volume 2) . ovate, truncate, mucronate, com-pressed below the apex, round, and convex at the back, with a prominent awned or awnless. Grains loose (Kunth). (Fig. 122, 2.) a., astivum: annual; glumes awned. /3. hybernum: biennial; glumes almost awnless. Hai>.—It is a native of the country of the Baschkirs, and cultivated in Europe. Besides the above two varieties, no less than five other kinds of Triticum havebeen cultivated for their grain. These are T. vulgare, a. sestivum; T. vulgare,f3. hybernum ; T. turgidum (compositum); T. turgidum; T. polonicum; T. Spelta;T. monococcum. Description.—Wheat (semina tritici) is reduced, by grinding and sifting inmills, into flour (farina: seminum farina, L. D.; farina tritici) and bran ( tritici). The same wheat yields several qualities of flour, distinguished asfirsts os fine flour, seconds, and thirds or middlings. Composition.—The following are the constituents of several kinds of wheat,(Vauquelin, Journ. de Pharm. viii. 353.). The substance commonly termed gluten is a compound of vegetable albumen,which is insoluble in alcohol, of mucin, soluble in hot alcohol, and of lutin orgliadinc, soluble both in hot and cold alcohol. Chemical Characteristics. — The cold decoction of wheat flour forms,with tincture of iodine, the blue iodide of starch. If wheat flour be made into apaste, with water, and ihen kneaded under a stream of water until the liquid runsofTcolourless, the residue in the hand is gluten. The water, on standing de-posits starch; but retains in solution gum, sugar, and some phosphatic°safts. COMMON WHEAT. 69 Nitric acid gives wheat-flour a fine orange-yellow colour. Recently-preparedtincture of guaiacum forms a blue colour with good wheat flour. Manufacture of Starch.—Starch is procured by steeping wheat flour inwater for one or two weeks, during which time acetous fermentation takes acid liquor (sours) is drawn off, and t
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