FOODS — HUMAN NUTRITION. 461 



protein content of the flour produced from the wbent receiving the greatest 

 amount of irrigation water is 3.11 per cent lower than that producetl from 

 spring dry-farm wheat and 2.01 per cent lower than that produced from dry- 

 farm winter wheat. In case of the irrigated varieties of wheat, as the amount 

 of water applied decreases the protein content increases. The protein content 

 of the flour produced from wheat which received no Irrigation water is 1 per 

 cent greater than that produced from wheat receiving an application of 25 in., 

 notwithstanding the fact that the seed wheat in both cases was the same and 

 the nonirrigated wheat was grown on land which had been irrigated in pre- 

 vious years. The moist-and-dry gluten content of the flour produced from the 

 irrigated wheat is considerably lower than that produced from either si)ring 

 or winter dry-farm wheat . . . 



" Nothing characteristic of the several kinds of wheat is shown with respect 

 to the volume of water added or retained. The ratio of protein to volume of 

 water added is narrower in case of the dry-farm grains. The volume of loaf 

 made from dry-farm flour is slightly greater than that produced from irrigated 

 flour. The ratio of protein to volume of loaf is narrower in the dry-farm flour 

 than in the irrigated flour. 



" The investigations extending over a period of 8 years clearly demonstrate 

 the fact that the dry-farm grains in Utah are characterized by a low moisture 

 content and a high protein content. They also clearly indicate that the pro- 

 tein content of the dry-farm wheats is higher than the protein content of the 

 wheat on irrigated farms." 



Studies in carbohydrates — the composition and digestibility of wheat 

 bread and allied foods [and] gelatinization of starches, C. H. LaWall and 

 Sara S. Graves (Trans. Wapner Free Inst. Set. Phila., 7 {1913), pt. 2, pp. 35- 

 45). — The results are reported of the microscopic examination of 12 starches, 

 raw and cooked below and at the temperature of boiling water, including 

 starches from cereals, potatoes, sweet potatoes, maranta, beans, and peas. In 

 the cooked starches, " it was noticed that the absorption of water begins at the 

 hilum, working toward the edge until the granules burst or collap.se." 



Similar studies were made of the starch of white bread, commercial rye, 

 graham, and gluten breads, rolls and crackers, pretzels, and matzoth. and of the 

 starch in cooked vegetables, including beans, peas, and lentils, boiled until soft, 

 baked beans, string beans, and canned French peas (petits pois). With the 

 vegetables, "in every case the starch granules were found to be entirely gelati- 

 nized, either swollen or broken." 



Determinations of the gelatinization points of free starches from cereals, 

 potatoes, sweet potatoes, maranta, beans, peas, and lentils were also made. 

 " Noting the gelatinization points of raw and dried potato starch, and the diverse 

 results in the pea and bean experiments, it is evident that the form of the 

 starch and size of the particles have marked influence. It is possible that the 

 time required to heat to the desired r)Oint may affect the result. The greatest 

 difficulty, however, lies in determining the point at which the majority of the 

 granules may be called gelatinized. It is not definite within 1 to 3°. 



"As a means of distinguishing starches in a mixture the method appears use- 

 less, especially with the small granule starches, such as wheat and rj-e, in 

 which the refraction is at all times very faint." 



The authors investigated the composition, including acidity and condition of 

 carbohydrates, in 5 samples of commercial bread, in homemade bread, and in 

 crackers, pretzels, and matzoth. 



"The microscopic examination of starch, both raw and after cooking, has 

 shown that in process of bread making it undergoes a marked change which has 

 a direct effect on the composition and value of the bread produced. From 5 to 



