A substance found combined with the feculent and saccharine matter, which constitute the principal part of nutritive grain. It is obtained in the largest quantity from wheat (amounting to the twelfth part of the whole grain) by kneading the flour into paste, which is to be washed very cautiously by kneading it under a jet of cold water till the water carries off" nothing more, but remains colourless; what remains is gluten: it is ductile and elastic, and has some resemblance to animal tendon.