Wheat Investigations. 



37 



TABLE 9. 



Results of Chemical Analysis of Flours From Pure Lines of 

 Wheat Grown at Aroostook Farm. ipi8 Crop. 



AROOSTOOK LINES. 





Selected from 







Gluten 







Line 









No. 



Variety 



Ash 



Mois- 



Wet 



Dry 



Ratio 



Condition of Gluten 







per 



ture 



per 



per 



Wet to 









cent 



per 

 cent 



cent 



cent 



Dry 



Gluten 





2390 



Red Rife 



0.70 



8.40 



37.96 



13.13 



2.89 



Soft and sticky — weak 

 gluten 



2385 



Red Fife 



0.60 



8.50 



36.50 



12.74 



2.87 



Soft elastic gluten with 

 good expanding 

 quality 



2389 



Red Fife 



0.70 



8.30 



33.55 



12.18 



2.75 



Tough gluten of fair 

 quality 



2386 



Red Rife 



0.67 



8.38 



32.78 



11.78 



2.78 



Tough, strong gluten 



2379 



Red Rife 



0.66 



8.50 



33.60 



11.78 



2.85 



Gluten strong and 

 elastic 



2393 



Red Fife 



0.68 



8.30 



33.70 



11.67 



2.88 



Good quality gluten, 

 strong and elastic 



2395 



Red Fife 



0.70 



8.50 



32.25 



11.26 



2.89 



Medium quality gluten 

 — somewhat dead 



Average 





0.67 



8.41 



34.33 



12.08 



2.83 





2391 



Bluestem 



0.77 



8.40 



35.40 



12.35 



2.87 



Tough, elastic gluten 



2387 



Bluestem 



0.74 



8.32 



34.55 



12.25 



2.82 



Very good, strong 

 gluten 



2394 



Bluestem 



0.78 



8.47 



33.85 



11.95 



2.83 



Strong, tough gluten 



2384 



Bluestem 



0.67 



8.57 



32.05 



11.28 



2.84 



Medium s^tness with 

 fair quality 



Average 





0.74 



8.44 



33.88 



11.98 



2.84 





2402 



Preston 



0.72 



8.53 



40.38 



13.26 



3.04 



Soft and sticky, 

 strength poor 



2397 



Preston 



0.66 



8.60 



39.93 



12.84 



3.19 



Soft and elastic— good 

 quality 



2383 



Preston 



0.86 



8.70 



37.47 



12.83 



2.92 



Gluten soft and sticky, 

 fair quality 



2414 



Preston 



0.68 



8.14 



35.05 



12.30 



2.85 



Elastic gluten of very 

 good qua'ity 



2388 



Preston 



0.64 



8.20 



35.45 



12.13 



2.92 



Strong gluten with 

 very good expand- 

 ing quality 



2409 



Preston 



0.79 



8.53 



34.25 



11.85 



2.89 



Very soft and sticky 



2405 



Preston 



0.79 



8.38 



32.85 



11.23 



2.93 



Soft dead gluten— no 



elasticity 



2400 



Preston 



0.74 



8.78 



31.50 



10.S9 



2.80 



Soft sticky, of poor 

 quality 



Average 





0.74 



8.48 



35.86 



12.17 



2.94 





2398 



Marquis 



0.81 



8.80 



31.83 



11.69 



2.72 



Stiff, tough gluten- 

 shows fair quality 



2410 



Marquis 



0.77 



8.49 



29.20 



10.60 



2.75 



Short, stiff gluten, 

 fair strength 



Average 





0.79 



8.65 



30.52 



11.15 



2.74 





2373 



Canada Red 



0.70 



8.50 



39.21 



13.23 



2.96 



Soft but elastic and 

 of good quality 



2396 



Canada Red 



0.69 



8.20 



31.48 



10.80 



2.91 



Soft and sticky, very 

 low quality 



Average 



| 



0.69 



8.35 



35.35 



12.02 



2.94 





