original weight. As regards the remains of the other segments, they have
no influence on this phenomenon, for the coating Nos. 2, 3, 4, and 5,
separated by the water and friction, have no action whatever on the diluted
starch. Besides its action through its presence, which is immediate,
the embryous membrane may also act as a ferment, active only after a
development, varying in duration according to the conditions of temperature
and the presence or absence of ferments in acting.

I make a distinction here as is seen, between the action through being
present, and the action of real ferments, but it is not my intention to
approve or disapprove of the different opinions expressed on this subject.
I make use of these expressions only to explain more clearly the phenomena
I have to speak of, for it is our duty to bear in mind that the real
ferments only act after a longer or shorter period of development, while,
on the other hand, the effects through presence are immediate.

I now return to the embryous membrane. Various causes increase or decrease
the action of this tissue, but it may be said in general that all the
agents that kill the embryous membrane will also kill the cerealine. This
was the reason why I at first attributed the production of dark bread
exclusively to the latter ferment, but it was easy to observe that during
the baking, decompositions resulted at over 158 deg. Fah., while the cerealine
was still coagulated, and that bread containing bran, submitted to 212 deg. of
heat, became liquefied in water at 104 deg.. It was now easy to determine
that dark flours, from which the cerealine had been removed by repeated
washings, still produced dark bread. It was at this time, in remembering
my experiences with organic bodies, I determined the properties of the
insoluble tissue, deprived of the soluble cerealine, with analogous
properties, but distinguished not alone by its solid organization and state
of insolubility, but also by its resistance to heat, which acts as on