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ROYAL SOCIETY OF CANADA 



The percentages given are to be understood as referring to the 

 samples in 'an air-dry condition, but carefully kept in well closed bottles, 

 and containing about 10 per cent moisture. 



In the table which follows I give the results of applying the treat- 

 ment above described to several well known grades of wheaten flour, 

 which are based upon determinations made by Miss S. E. Wright, of 

 the Inland Eevenue Laboratory: — 



On examining the figures in this tabulated statement it will be 

 found that the method practised is capable of yielding fairly concordant 

 results from the same sample. The percentage of crude gliadin shows 

 considerable divergences (column 4), but these are not so great as in 

 the case of the pure gliadin (6). It is rather surprising that the 

 percentages of pure gliadin in the different grades of flour should show 

 so little variation, and that much greater differences should be observ- 

 able in the percentages of pure glutenin (8). The percentage of water- 

 soluble proteids (5) shows a remarkable uniformity. These are the 



