274 



Journal of Agricultural Research 



Vol. XX. No. 4 



above. The same determinations were then made on these extracts as 

 on the tempered lots. 



The results for each variety of wheat are presented in Tables I, II, 

 and III. 



Table I. 



■Yield of flour, hydrogen-ion, concentration, total acidity, water-soluble phos- 

 phorus, and titrable nitrogen of the flour from Kanred wheat 



Expressed as number of cubic centimeters A'/io sodium hydroxid required to titrate 10 gm. flour. 

 6 Expressed as number of grams of flour obtained from 100 gm. of wheat. 



Table II. — Yield of flour, hydrogen-ion concentration, total acidity, water-soluble 

 phosphorus, and titrable nitrogen of the flour from Hard Red winter wheat {Turkey or 

 KhorkoJ ) 



Expressed as number of cubic centimeters of Nlw sodium hydroxid required to titrate 10 gm. flour. 

 b Expressed as number of grams of flour obtained from 100 gm. of wheat. 



Table III. — Yield of flour, hydrogen-ion concentration, total acidity, water-soluble 

 phosphorus, and titrable nitrogen of the flour from Arizona White wheat 



Time Temper- 

 tempered, ature. 



Hydro- | 

 gen-ion Total 

 concen- | acidity." 

 tration. 



Water- 

 soluble 

 phos- 

 phorus. 



Titrable 

 nitrogen." 



Yield cf 

 flour.'' 



Hours. \ "C. 



24 5 



48 5 



72 5 



24 20 



48 20 



72 ' 20 



24 40 



48 40 



5-92 

 5-92 

 5-89 

 5-89 

 5-86 

 5-86 

 5-82 

 5-82 



1.6 

 1.6 



Per cent. 

 0177 

 0176 



0176 

 0179 

 0179 

 0181 

 0182 

 0186 

 0185 



" Expressed as number of cubic centimeters of Njio sodium hydroxid required to titrate 10 gm. flour. 

 6 Expressed as number of grams of flour obtained from 100 gm. of wheat. 



