When deprived of the gluten it constitutes oswego, maizena or corn flour.
This race was formerly used for malt and beer, but owing to its larger amount of gluten as compared with starch it is less adapted for brewing than the two-rowed sorts.
On cutting across a grain of rice and examining it under the microscope, first the flattened and dried cells of the husk are seen, and then one or two layers of cells elongated in a direction parallel to the length of the seed, which contain the gluten or nitrogenous matter.
Owing, however, to its poverty in that form of nitrogenous compound called gluten, so abundant in wheat, barley-flour cannot be baked into vesiculated bread; still it is a highlynutritious substance, the salts it contains having a high proportion of phosphoric acid.
Rice is not so valuable as a food as some other cereals, inasmuch as the proportion of nitrogenous matter (gluten) is less.
Payen gives only 7% of gluten in rice as compared with 22% in the finest wheat, 14 in oats and 12 in maize.
Germany, rye is the principal cereal; and in nutritive value, as measured by the amount of gluten it contains, it stands next to wheat, a fact which furnishes the explanation of its culture in N.
The outermost layer of the endosperm consists of square cells larger and more regular in form than those on each side; these contain aleuron grains - small particles of gluten or nitrogenous matter.
The remaining central mass of the seed is composed of numerous cells of irregular form and size containing many starch grains as well as gluten granules.
According to Professor Church,2 even in the produce of a single ear there may be 3 to 4% more of albuminoid matters in some grains than in others; but on the average the proportion of gluten to starch is as 9.11 to loo.
In nitrogen than the com B, Cells containing aleuron or gluten mon and turgid wheats, so grains.