The gluten of wheat treated by alcohol is reduced to the third part of its bulk. This diminution is owing, not merely to the loss of gliadine, but likewise to that of water. The residue is zimome, which may be obtained pure by boiling it repeatedly in alcohol, or by digesting it in repeated portions of that liquid cold, till it no longer gives out any gliadine. Zimome is found in several kinds of vegetables. It differs from gluten in its mode of fermentation, and varies in that respect according to the nature of the substances it comes in contact with. - Ure.