170 



EXPERIMENTAL FARMS 



2 GEORGE V., A. 1912 



ibly higher than those of September, 1907. Similarly, there would appear to be an 

 increase in the ' gliadin ratio ' or percentage of protein in the form of gliadiii. The 

 gluten results are somewhat lower than they were two years ago, but the nature of 

 this determination precludes the possibility of drawing conclusions from small differ- 

 ences. 



Stored as wheat, five of the seven members of the series show very slight increases 

 in protein, indicating that the tendency in this direction is more or less continuous 

 for some years under the conditions of this investigation. In the larger number of 

 cases the percentage of gliadin is exceedingly close to that obtained in 1909, and in no 

 case perhaps is the difference greater than might be expected between duplicate 

 analyses. The larger percentages of ash observable in the 1911 ' kept as wheat ' 

 samples, when compared with the similar samples of 1909, evidently arise from slight 

 differences in milling, a more complete removal of the bran elements being effected in 

 the previous milling. 



Nitrogen-and-ash-free Extract and Volume of Loaf. — The process used in the 

 determination of nitrogen-and-ash-free extract is not one, perhaps, that permits 

 of slight differences being recorded with accuracy, and we therefore hesitate to use 

 the results given in the following table for the purpose of making fine distinctions. 

 However, it may be safely concluded that they do not indicate a marked change in any 

 one direction throughout the storage period 1907-1911. 



A consideration of the results from the determinations of the nitrogen-and-ash- 

 free extract and those from the volume of loaf does not indicate that there is any rela- 

 tionship between these data. The contention that volume of loaf increases with the 

 amount of extract receives no support from this investigation. 



Nitrogen-and-ash-free Extract and Volume of Loaf. 



Designation of Sample. 



Huron Selected— original 



ti M kept as flour.. . 



ii ii kept as wheat, 



ii ii kept as flour.. . 



M H kept as wheat. 



Tteil Fife H. — original 



.1 M kept as flour 



" ii kept as wheat. . . 



n ii kept as flour 



ii ii kept as wheat. . . . 



Yellow Cross— original . . . . . 



H ii kept as flour 



ii n kept as wheat. . 



ii n kept as flour. . . . 



n H kept as wheat. . . 



Stanley A. — original 



ii kept as wheat 



Date 



of 



Analysis 



and 

 Baking. 



Sept., 

 Jan., 



Sept., 

 Jan., 



Sept. 

 .Fail., 



Sept, 

 .Toil 



Chelsea— original 



ii kept as wheat. 



ii ii H 



Dawson's Golden Chaff 



•original 

 kept as 



'heat. 



Turkey Rod, No. 380— original 



M ii kept as wheat. 



Sept., 



Jan., 



Sept., 

 Jan. 

 ti 



Sept., 

 Jan., 



1907 

 1909 

 1909 

 1911 

 1911 

 1907 

 1909 

 11)09 

 1911 

 1911 

 1907 

 1909 

 1909 



inn 

 inn 



11107 

 1909 

 1911 

 11)07 

 1D09 

 1911 

 1907 

 1909 

 1911 

 1907 

 1909 

 1911 



Labor- 

 atory 

 Number. 



5143 

 6533 

 6532 

 8607 

 8608 

 5146 

 6535 

 6534 

 860) 

 8610 

 5117 

 053!) 

 053S 

 8611 

 8612 

 5144 

 6537 

 8613 

 51 45 

 6336 

 8611 

 5148 

 6531 

 8615 

 5149 

 6530 

 8616 



Milling 

 Number. 



152 

 152 

 231 

 152 

 358 

 155 

 155 

 232 

 1 55 

 35!) 

 156 

 151 

 235 

 156 

 362 

 153 

 234 

 363 

 154 

 233 

 364 

 157 

 229 

 366 

 158 

 228 

 365 



Nitrojjen- 



and -ash -free 



Extract. 



3 39 

 214 



4 45 



3 25 



4 40 

 3 19 



3 OS 

 365 

 314 



4 04 

 428 

 3 44 



2 62 



3 95 

 453 

 385 

 521 

 461 



3 67 

 ■58 

 •43 



26 

 •43 

 344 



4 08 

 4 39 

 4 22 



4 

 4 

 3 

 3- 



Volume 

 of Loaf. 



(Cerealist's 

 marks. ) 



433 

 474 

 395 

 524 

 483 

 534 

 531) 

 539 

 521 

 535 

 402 

 484 

 421 

 548 

 504 

 402 

 366 

 46S 

 415 

 420 

 491 

 374 

 392 

 472 

 4S5 

 407 

 497 



