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ROYAL SOCIETY OF CANADA 



From this table it appears that where the gluten yielded is high 

 in proportion to the total proteids of the flour, there the proportion of 

 gluten proteids (pure gliadin, pure glutenin) is also high, but 'the pro- 

 portion of gliadin in the gluten proteids is comparatively low. Other 

 conclusions it is not easy to 'draw, and the results given in this paper 

 must simply remain on record until opportunity has been had to 'com- 

 pare them with the practical experience of the miller and baker. It 

 is also possible thatHhe significance of the differences may become more 

 apparent when the flours of the same grades produced in subsequent 

 seasons are examined, and their general characters for baking purposes 

 have become known. 



Since the foregoing was written, I have obtained the 'results of 

 examining some flours of the same grades produced in the season 1904-5. 

 These were analyzed in exactly 'the same manner as the samples of the 

 previous year, and the following statement gives the results in exactly 

 the same order as in the above tables : — 



