148 



EXPERIMENTAL FARMS 



9-10 EDWARD VII., A. 1910 



as carefully as may be, by chemical and baking tests, how far this contention may be 

 correct. Damp wheat which does not contain a large excess of moisture is known 

 commercially as 'tough.' 



In October, 1908, Messrs. Joseph G. King & Co., lessees of the Canadian Pacific 

 Railway elevator, Port Arthur, Ontario, furnished us with three samples of such 

 wheats, describing them as follows: ' They grade respectively, " tough " No. 1, 2 and 3 

 Northern. We dried them, the wheats losing from 4^ to 5 per cent moisture. These 

 wheats had been wet at least eight or nine months, for they were from the 1907 crop. 

 These samples show no apparent signs of fermentation, and there was no evidence 

 when the wheats were received, either from appearance or smell, that they had been 

 heated.' 



On being submitted to analysis the following results were obtained : — 



Composition of * Tough ' Wheats. 



Laby 



No. 



5958 

 5959 

 69C0 



Designation. 



Red Fife— Tough No. 1 Northern 



It II II !N O. 2 ir 



II II II No. 3 II 



Ash. 



p.c. 



1-75 

 195 

 1-71 



The data show that, as receivDd, all three wheats were normal as to moisture-con- 

 tent ; the drying in the elevator had evidently dispelled the excess of moisture. 



In point of protein-content the wheats are all very satisfactory, and a general 

 survey of the analytical results reveals no abnormality as to composition. 



Analyses of Flours. — Protein, Gliadin, 



Treatment of Sample. 



R^ d Fife-Original sample untreated 



II 5 itjinutes in water 



II 10 days damp 



II 20 days damp 



11 27 days damp 



Laby. 

 No. 



6608 

 6609 

 6610 

 0611 

 6612 



o 



246 

 247 

 248 

 249 

 252 



Ash. 



p.c. 



Protein 



(Nx5-7) 



-59 

 •54 

 •54 

 •52 

 •55 



p.c. 



11-79 

 12 00 

 11 79 

 1150 

 11 70 



Gliadin 



(Nx5-7) 



p.c, 



5 

 5 

 5 

 5 

 5 



22 



20 

 22 

 11 

 13 



ii 



1-1.1 



i§o 



44-2 

 4:} 3 

 412 

 44 4 

 43 8 



Wet. 



p.c. 



38 55 

 38 52 

 .S8-22 

 37 W 

 37 19 



Dry. 



p.c. 



13-90 

 1409 

 13 14 

 12-31 

 1202 



Ratio of 



Dry 

 to Wet. 



77 

 73 

 •90 



-o» 



09 



