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ANALYSES OF WHEAT. 151 



XII. SOULE'S WHEAT. 



Sftecimen taken from the State Agricultural Rooms. Fine plump berry. 



Calculated on dry matter. 



Starch 62-29 68-360 



Sugar and extractive matter, with a little acid 



formed during the analysis ... 6*40 7*023 



Dextrine or gum 1*21 1*328 



Epidermis 7*20 7*903 



Matter dissolved out of epidermis and other 



bodies insoluble in water and boiling alcohol, 



by a weak solution of caustic potash • - 6*82 7*485 



Oil 1*02 1*119 



Gluten 4-61 4-949 



Albumen 1*67 1-833 



Casein ....... trace. trace. 



Water - - 9*79 



100-91 S. 100-000 



The gluten in the above analysis is small, though I think correct. The matter insoluble 

 in water was digested in successive portions of boiling alcohol for six hours, till nothing 

 more was taken up. The matter insoluble in water and boiling alcohol was digested in a 

 ><rcak solution of caustic potash, which took up over 7 per centum of the dry grain ; which, 

 if albumen, increases that body to a large percentage. The gluten and starch agree nearly 

 with the winter wheat from (Jenesee, but the albumen and epidermis are much greater. 



PROPORTIOns. 



Percentage of water ..... 9*790 



" dry matter .... 90-210 



" ash 1-720 



" ash calculated on dry matter - 1 - 906 S. 



Xra. PROVENCE WHEAT. 

 Analysis of the straw. 



Silica 68-60 



Phosphates 4*70 



Carbonate of lime • - - • • - 2*35 



Magnesia - • - - - - - 1*35 



Potash 5'55 



Soda 6*63 



Sulphuric acid 2*83 



Chlorine 1*34 



Organic matter - - « • • - 4*20 



Carbonic acid ...... 1*40 



97-95 



