“electric eve” measures protein in wheat flour

280 CURRENT TOPICS. [J. F. I. obtain their water from wells or from spring-fed streams. This information has recently been released by the Geological Survey, U. S. Department of the Interior, which, in cooperation with the Topographic and Geologic Survey, Penna. Department of Internal Affairs, has made weekly measurements of the water levels in the key observation wells since 1931. R. H. O. " Electric Eye" Measures Protein in Wheat Flour.--A simple method of d(~termining protein in wheat flour based upon a new principle has been developed by the Agricultural Marketing Service through use of the "electric eye" or photoelectric ceil. The new method was described recently by Dr. Lawrence Zeleny, research chemist with the Service, at the annual meeting of The American Association of Cereal Chemists in New York City. According to Dr. Zeleny, the test with the electric eye follows extraction of the protein from the flour and its precipitation in the form of a stable colloidal suspension. This is a chemical process. With the protein in suspension, the ray of the electric eye is passed through a given quantity of the material. Its optical density or resistance to passage of the ray automatically measures the gluten protein content of the flour. Scientists who have developed the process, entirely different from the slower and more laborious process now in general use, say that the results are in good agreement with those obtained by other methods. For routine work the new process saves time, space in the testing laboratory, chemicals, and investment in costly equipment. Efforts are now being made to adapt the new method to determine the protein content of wheat in a way that will permit'its use in grain inspection work. Protein content is one of the important quality factors effecting the com- mercial value of both wheat and wheat flour and the baking qualities of the flour. Present methods for measuring protein require permanently-installed, elaborate and expensive apparatus compared with the equipment used by Dr. Zeleny. R. H. O.

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Page 1: “Electric eve” measures protein in wheat flour

280 CURRENT TOPICS. [J. F. I.

obtain their water from wells or from spring-fed streams. This information has recently been released by the Geological Survey, U. S. Department of the Interior, which, in cooperation with the Topographic and Geologic Survey, Penna. Department of Internal Affairs, has made weekly measurements of the water levels in the key observation wells since 1931.

R. H. O.

" Electric E y e " M e a s u r e s Protein in Wheat F l o u r . - - A simple method of d(~termining protein in wheat flour based upon a new principle has been developed by the Agricultural Marketing Service through use of the "electric eye" or photoelectric ceil. The new method was described recently by Dr. Lawrence Zeleny, research chemist with the Service, at the annual meeting of The American Association of Cereal Chemists in New York City. According to Dr. Zeleny, the test with the electric eye follows extraction of the protein from the flour and its precipitation in the form of a stable colloidal suspension. This is a chemical process. With the protein in suspension, the ray of the electric eye is passed through a given quantity of the material. Its optical density or resistance to passage of the ray automatically measures the gluten protein content of the flour. Scientists who have developed the process, entirely different from the slower and more laborious process now in general use, say that the results are in good agreement with those obtained by other methods. For routine work the new process saves time, space in the testing laboratory, chemicals, and investment in costly equipment. Efforts are now being made to adapt the new method to determine the protein content of wheat in a way that will permit'its use in grain inspection work. Protein content is one of the important quality factors effecting the com- mercial value of both wheat and wheat flour and the baking qualities of the flour. Present methods for measuring protein require permanently-installed, elaborate and expensive apparatus compared with the equipment used by Dr. Zeleny.

R. H. O.

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