The disintegration of leaf materials has been effected by the impulse rendering process. Various components, protein, lipids, water-soluble matter and fibre ,have been isolated in amounts which would appear t o merit investigation and exploitation.As the first of a series of papers, the present one deals with the methods used in the disintegration of leaf material and the isolation of protein.

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Doughs of wheat flour, salt and water have been mixed to various levels of work input and water content. Rheological tests have shown that above a particular water content the dough system is unaffected by further addition of water. I t is proposed that the water in dough is held with various degrees of strength and that the distribution of water is dependent upon the mechanical work input. IntroductionFor centuries bakers have appreciated that the level of water required to produce a dough with a consistency suitable for bread making varied from flour to flour. However, it is unlikely that the early bakers precisely recognized the connection which exists between this level of water and the baking quality of the flour. In 1821, Accum recognized that a flour was made into a dough 'with the requisite quantity of water which varies according to the quality of the flour' (Accum, 1821). The first simple mechanical apparatus for testing washed-out gluten or kneaded dough to indicate the baking strength of a flour was not described until 1886 (Jago, 1886). Brabender (1965) has given a lucid review of the evolution of such types of apparatus to the present time.The dough testing instruments in common use today require either doughs of