94 



IMPROVING THE QUALITY OF WHEAT. 



Table 23. — Ratio of gliadin to gl'itenin as the cintent of their sum increases — C'ontinued, 

 GLIADIN-PLUS-GLUTENIN NITROGEN, 2 TO 2.25 PER CENT— Continued. 



GLIADIN-PLU.S-GLUTENIN NITROGEN, 2.25 TO 2.50 PER CENT. 



GLIADIN-PLUS-GLUTENIN NITROGEN, 2.50 PER CENT AND OVER. 



Table 24. — Summary of analyses, shoiring the ratio of gliadin to glutenin as the content of 



their sum increases. 



It will be seen from Table 24 that the ratio of gliadin to glutenin 



remains practically the same as the percentage of their sum increases. 



It would therefore be safe to assume that an ii crease in the gluten 



