41 8 Journal of Agricultural Research voi. xiii, no. s 



(8) Humphries, A. E., and Biffen, R. H. 



1907. THE IMPROVEMENT OF ENGLISH WHEAT. In Jour. Agr. Sci., V. 2, pt. 

 I, p. 1-16. 



(9) Jago, William, and Jago, W. C. 



1911. THE TECHNOLOGY OF BREAD MAKING. 908 p., 123%. London. 



(10) Jessen-Hansen, H. 



1911. Etudes sur la farine de proment. i. influence de la concen- 



tration EN IONS hydrogenE sur la valeur boulangerE de la 

 FARINE. In Compt. Rend. Trav. Lab. Carlsberg, v. 10, livr. i, p. 17a- 

 206, 4 fig. 



(11) Landolt, H. H. 



1912. PHYSIKALISCH-CHEMISCHE TabELLEN. Herausgegeben von Richard 



Bomstein and W. A. Roth. Aufl. 4, 1313 p. Berlin. 



(12) NoYBS, A. A. 



1910. QUANTITATIVE APPLICATION OF THE THEORY OF INDICATORS TO VOLU- 

 METRIC ANALYSIS. In Jour. Amer. Chem. Soc, v. 32, no. 7, p. 815-861. 



(13) Shutt, F. T. 



1910. CHEMICAL WORK ON CANADIAN WHEAT AND FLOUR. In Jour. Bd. Agr. 



[London], v. 17, no. 3, sup., p. 56-66. 



(14) TJpsoN, F. W., and Calvin, J. W. 



191 5. ON THE COLLOIDAL SWELLING OF WHEAT GLUTEN. In Jour. Amer. Chem. 



Soc, v. 37, no. 5, p. 1295-1304, 3 fig., 2 pi. 



(is) 



1916. the colloidal swelling of wheat gluten in relation to milling 



AND BAKING. Nebr. Agr. Exp. Sta. Research Bui. 8, 26 p., 5 fig. 



(16) Wood, T. B. 



1907. the chemistry of strength of wheat flour. i. the size of the 

 LOAF. In Jour. Agr. Sci., v. 2, pt. 2, p. 139-160, 2 fig. 



(17) 



1907. THE CHEMISTRY OF STRENGTH OF WHEAT FLOUR. H. THE SHAPE O? 



THE LOAF. In Jour. Agr. Sci., v. 2, pt. 3, p. 267-277, pi. 5-6. 



(18) and Hardy, W. B. 



1908. ELECTROLYTES AND COLLOIDS. THE PHYSICAL STATE OP GLUTEN. In 



Proc. Roy. Soc. [London], B. v. 81, no. 545, p. 38-43, 2 fig. 

 (19) 



1909. ELEKTROLYTE UND KOLLOIDE. DER PHYSIKALISCHE ZUSTAND DES 



GLUTiNS. In Ztschr. Chem. u. Indus. Kolloide (Kolloid-Ztschr.), 

 Bd. 4, Heft 5, p. 213-214. 



