88 



IMPROVING THE QUALITY OF WHEAT. 



TABLE 20. Summary of analyses, showing relation of gliadin-plus-glutenin nitrogen to proteid 



nitrogen. 



The figures in Table 20 show that while gliadin-plus-glutenin nitro- 

 gen increases with proteid nitrogen it does not do so in the same ratio, 

 the increase in proteid nitrogen being due in large measure to an 

 increase in other proteids. 



The same analyses are tabulated in Table 21 according to the 

 increase in gliadin-plus-glutenin nitrogen, and the averages for each 

 group are stated in Table 22. In the latter table the increase in 

 proteid nitrogen does not keep pace with the increase in gliadin-plus- 

 glutenin nitrogen, there being 1.74 per cent other proteid nitrogen in 

 the first group and 1.25 per cent in the last. 



It thus becomes evident that a determination of proteid nitrogen in 

 the kernel is not an accurate guide to the content of gliadin plus 

 glutenin, and that a direct determination of these substances is 

 necessary. 



It is, furthermore, apparent that a determination of gliadin-plus- 

 glutenin nitrogen will permit of the selection of kernels having a 

 large percentage of these substances. 



TABLE 21. Relation of proteid nitrogen to gliadin-plus-glutenin nitrogen. 

 GLIADIN-PLUS-GLUTENIN NITROGEN, 1 TO 1.5 PER CENT. 



