[macfarlane] on the ANALYSIS OF WHEATEN FLOUR 61 



The following columns do not embrace any additional determina- 

 tions but simply contain calculated figures given for purposes of com- 

 parison. 



12. — Sum of tlio pure proteids, gliadiu (6) and glutenin (8) con- 

 tained in the gluten. 



13. — Ratio of total proteids in flour to dry gluten. 



14. — Percentage of gluten porteids (pure gliadin -|- pure glutenin) 

 obtained fiom the total proteids of the fiour. 



15. — Percentage of pure gliadin obtained from the total proteids 

 of the Hour. 



16. — Percentage of pure gliadin in the gluten proteids. 



17. — Percentage of nitrogen in the crude gliadin or the extract by 

 alcohol. It varies from 8-65 to 18-77 per cent the latter figure being 

 higher than that required by the factor 5-7 which is 17-5, 



As has already been remarked, Table I contains all the analytical 

 results obtained by the methods above described in making analyses of 

 the 5 standard grades of flour from three consecutive seasons. Dupli- 

 cate tests were made in the case of 13 samples and quadruplicatas in 21 

 samples, so that there are 3-1 analyses in all, the work of which was per- 

 formed under my direction by Miss S. E. Wright, assistant analyst in 

 the Inland Revenue Laboratory. It is impossible at present to 

 make complete use of all these figures, and they are thus placed 

 on record in order that they may be available for future reference. 

 They are too voluminous for purposes of comparison, and I have there- 

 fore selected from among them certain series of figures and placed them 

 in Table II so as to furnish such a conspectus, as will enable parallels 

 to be drawn between the properties of the flours and the general char- 

 acters of the crops which yielded their wheats. 



