Gliadin
Gliadin is a class of proteins present in wheat and several other cereals within the grass genus Triticum. Gliadins, which are a component of gluten, are essential for giving bread the ability to rise properly during baking. Gliadins and glutenins are the two main components of the gluten fraction of the wheat seed. This gluten is found in products such as wheat flour. Gluten is split about evenly between the gliadins and glutenins, although there are variations found in different sources.
Gliadin is the water-soluble component of gluten, while glutenin is insoluble. There are three main types of gliadin (α, γ, and ω), to which the body is intolerant in coeliac (or celiac) disease. Diagnosis of this disease has recently been improving. Gliadin has primarily monomeric proteins, which differs from glutenin, which has primarily polymers.
Gliadin can cross the intestinal epithelium. Breast milk of healthy human mothers who eat gluten-containing foods presents high levels of non-degraded gliadin.
Mozul
My soldiers, my friends, beware!
Ancient enemy come back, it's unleashed.
"IT" remembers Azrael, was it's father.
Now he's the new lord of the dark
Oh, Kaledon, Mozul comes to kill... to kill
Oh, Kaledon, Mozul comes to lead the dark
His creator and his father are gone.
And your fury, great fury, is comin' out.
"IT" will find the reign of the light.
Now we must prepare to fight against the night.
Oh, Kaledon, Mozul comes to kill... to kill
