12 



Journal of Agricultural Research 



Vol. XVI, No. 1 



Ph 7> Ph 8.3, or Ph 9.3 shows a constant increase corresponding with 

 the time of digestion, and also an increase in the total and inorganic 

 phosphorus ? The only explanation that we have to offer at this time is 

 that the extract of wheat contains a definite amount of the hydrogen ion, 



Fig. s. — Graphs showing the total phosphorus in wheat extractat different periods of extraction and 



at different temperatures. 



and that this amount is not increased during the hydrolysis of the wheat 

 because the phosphates which are produced during digestion are of such 

 a nature that they undergo very small ionization in the water. When, 

 however, the hydroxid is added, they undergo ionization. The per- 

 centage of ionization in these phosphorus compounds must be very small. 



Fig. 6. — Graphs showing the inorganic phosphorus in wheat extract at different periods of extraction 

 and at dififerent temperatures. 



SUMMARY 



(i) This paper presents the results of a study in determining, by means 

 of the hydrogen electrode, the different hydrogen-ion concentrations in 

 the extract of ground wheat. The total phosphorus and the phosphorus 

 precipitated with magnesia mixture were also determined in the extract. 



(2) Extractions were made at the following temperatures: 5°, 20°, 40°, 

 and 50° C. ; and for the following periods: 5 and 30 minutes; i, 2, 4, 8, 

 16, and 24 hours. 



