144 



EXPERIMENTAL FARMS 



9-10 EDWARD VII., A. 1910 

 Ratio to Total Nitrogen of Soluble Constituents, Shape of Loaf and Strength. 





^ 



2S8 

 239 

 240 

 241 

 242 



Designation of Sample. 



Kharkov (irrigated), Lethbridge, 1908 



1. {non- irrigated), Lethbridge, 1908 



Turkey Red, No. 380 (non-irrigated), Lethbridge, 1908 



II (after timothy sod), Lacxjmbe, 1908 



II (after summer-fallow), Lacombe, 1908... 



a 



01 



to 



o 



O 



p.c. 



1-83 

 1-95 

 1-88 

 1-80 

 2 01 



Ratio to Total 



Nitrogen of 



Soluble. 



4-4 

 45 

 47 

 3-9 



4 8 



c3 



ad "* 



Cerkalist's 

 Marks. 



a, 

 m 





0-69 

 070 

 71 

 0-66 

 63 



90 

 96 

 93 



82 

 81 



The data for the ' ash ' ratio of the first three numbers of the series differ but 

 very slightly, and the same is true for the numbers representing shape. Flour No. 

 241 has a low ash ratio and also a low number for shape. If this completed the exam- 

 ination, our work might be held to support the view that the ratio varied directly with 

 strength (in so far as the shape of loaf is concerned), but a notable exception exists 

 in No. 242, in which the ratio is the highest of the series with the lowest figure for 

 shape of loaf. We are, therefore, imable to say that this theory, advanced recently by 

 Mr. T. B. Wood, Cambridge University, receives unqualified support from these data. 

 It is possible, however, that with further investigation the irregularities or exceptions 

 may be capable of explanation, for it should be stated that in the larger number of 

 flours examined, we have found a aDrrelation — the higher latios associated with the 

 higher results for shape of loaf. 



In concluding this brief review, it may be said that the data do not indicate, in 

 the samples examined, any special characteristic not possessed by Red Fife and other 

 spring wheats. Differences in composition there undoubtedly are, but these appear 

 to be, so far as chemistry can determine, merely differences of degree — indeed such as 

 might be found among a number of samples of wheat of the same variety grown uoder 

 varying climatic conditions. 



INFLUENCE OF AGE ON WHEAT AND FLOUR. 



It is a generally received impression that flour improves as to colour and strength 

 with age. To obtain definite information on this important matter, the Cerealist 

 instituted a series of experiments in 1907, as to the effect of storage on wheat and 

 flour. The chemical work was prosecuted with a view of discovering such changes as 

 might have taken place in composition and which might furnish an explanation for 

 variation in strength due to storage. Three members of the series were stored both as 

 wheat and flour, the remaining four being kept over as grain only. The storage was 

 for a period of sixteen months — from September, 1907, to January, 1909.* 



* That part of the inv&stigation including all milling and baking tests, was carried 

 on by the Cerealist, in whose report will be found further particulars regarding the 



improvement from the baker's standpoint. 



