A sample of ProteaseGL™ (.0685g) was diluted in pH 4.5 acetate buffer. A portion of this (950µL) was added to a solution (50µL) of purified gliadin substrate. The reaction was allowed to shake in a 37 degree water bath for 45 minutes, as this is the average time food starts to move from the stomach to the intestines. The reaction was then boiled for fifteen minutes to stop the reaction from further degradation and allowed to cool for five minutes. The sample was then run on the VeratoxGliadin R5 ELISA kit and read on a micro-plate reader at 655nm. The percent degradation was determined using a standard curve.