92 



IMPROVING THE QUALITY OF WHEAT. 



Table 23. — Ratio of gliadin to glutenin as the content of their sum increases. 

 GLIADIN-PLUS-GLUTENIN NITROGEN, BELOW 1 PER CENT. 



GI.IADIN-PLUS-GLUTENIN NITROGEN, 1 TO 1.25 PER CENT. 



GLIADIN-PLUS-GLUTENIN NITROGEN, 1.25 TO 1.50 PER CENT. 



GLIADIN-PLUS-GLUTENIN NITROGEN, 1.50 TO 1.75 PER CENT. 



