174 F. B. GUTHRIE AND G. W. NORRIS. 



rolls separately and reduced to flour until it passed through 

 a No. 14 dressing silk (136 meshes to the linear inch). The 

 result was as follows : — 



Water absorp- 

 tion, quarts Gluten. 

 per 200 fts. 



Original coarse semolina reduced and 47*2 9*34 



dressed through No. 14. 

 Portion A (passed through No. 5) reduced 47*0 9*32 



and dressed through No. 14. 

 Portion B (passed through No. 7) reduced 47*4 9*50 



and dressed through No. 14. 

 Portion C (passed through No. 9) reduced 47*9 



and dressed through No. 14. 



In the case of portion C. a very small proportion (amount- 

 ing to *08 o /° of the whole) could not be got to pass through 

 the No. 14 dressing silk. In other cases the whole was 

 reduced to flour, dressing through No. 14. 



It will be seen that here again fineness of division has 

 increased the water absorbing power of the flour, but the 

 peculiarity is noticed that although all the portions ex- 

 amined in the last table were practically of the same fine- 

 ness, the water absorbing powers were not identical, as 

 might have been expected, but varied with the water 

 absorptive power of the stock from which they were derived. 



The above experiments were repeated with a sample 

 of middlings obtained in the Departmental mill from a 

 sample of Fife wheat (a strong flour wheat), the semolina 

 used in the previous experiments being obtained from a 

 soft wheat. The Fife wheat semolina was first separated 

 into three grades. 



Water absorption, Pln , „ 

 quarts per 200 lbs. ^ luten - 



A. Portion passing through No. 5 48*9 12*06 



but not through No. 7. 



B. Portion passing through No. 7 49*3 12*21 



but not through No. 9. 



C. Portion passing through No. 9 50*8 11*74 



but not through No. 11. 



