REPORT OF TEE CHEMIST 



SESSIONAL PAPER No. 16 



NiTROGEN-AND-AsH-FREE Extract and Volume of Loaf. 



147 



Ratio of Soluble Ash to total Nitrogen and Shape of Loaf. — These data lend no 

 support to the view that the shape of loaf is governed by the proportion of protein (or 

 total nitrogen) to- the soluble ash constituents, as will be evident from an inspection 

 of the following table. 



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



THE EFFECT OF DAMPNESS ON THE QUALITY OF WHEAT. 



It sometimes happens in the wheat fields of northwestern Canada, that, owing to 

 inclement weather following the cutting of the grain, wheat becomc-s damp while in 

 the stook and may remain so for some weeks before it is threshed. Since such wheat 

 receives a lower commercial grade on account of the duller and paler appearance of 

 the grain in some cases, and because of the common impression that the moisture in 

 the grain has injuriously affected the gluten and thus -impaired the resultant flour for 

 bread-making purposes, it becomes a question of considerable importance to ascertain 



16— lOJ 



