396 



Journal of Agricultural Research 



Vol. XIII, No. 8 



ment between duplicates was, however, of the same order as that shown 

 in Upson and Calvin's tables {14, 15). 



COA^C-jT/VT-ZR^r/OA/ 0/~ y^C/O 



Fig. 4. — Graph showing the imbibition curves for the various glutens in different concentrations of oxalic 



acid. 



EXPERIMENTAL DATA 



(a) Imbibition of water by the different glutens in the pres- 

 ence OF DILUTE ACIDS. — ^The amount of water imbibed by the dif- 

 ferent glutens under the above conditions has been measured in eight 



CO/VC£A/r/fAT/OA/ C/f AC/O 



Fig. 5. — Graph showing the imbibition curves for the various glutens in different concentrations of hydro- 

 chloric acid. 



concentrations of each of the following acids: hydrochloric, oxalic, 

 orthophosphoric, lactic, acetic, and boric. The average data obtained 

 from these experiments are shown in the first five columns of Tables I 

 to IV and in Table V. The results are shown graphically in figures i to 5. 

 The values for boric acid have not been plotted, inasmuch as it appears 

 that boric acid has little or no effect on water imbibition by gluten. 



