water aDsorpnon, 

 quarts per 200 lbs. 



Calculated. 



Gluten. 



45*0 



... 



8*2 



50*8 



... 



13*4 



46*2 



(46*7) 



9*55 



49-1 



(47-9) 



11-55 



50*8 



(49*2) 



11*9 



176 F. B. GUTHRIE AND G. W. NORMS. 



These wheats were blended in three different proportions 

 and the blends milled separately, when the following results 

 were obtained : — 



Original Sample A (soft) 

 Original Sample B (hard) 

 Blend l(f A and \ B) 

 Blend 2 \\ A and \ B) 

 Blend 3ftA and f B) 



It is to be noticed that the water absorbing power of 

 the blend is on the whole somewhat higher than that calcu- 

 lated and in this case the most favourable blend appears to 

 be an equal mixture of the two. The blend formed by- 

 mixing f of the strong-flour wheats with J of weak-flour 

 wheats has exactly the same water absorbing power as 

 the original strong flour wheat. 



3. Effect of mixing different grades of flour upon the 

 water absorbing power of the resulting blend.— Two 

 samples of flour, one a fairly strong and the other a rather 

 weak flour, were taken in order to ascertain what effect 

 blending would have upon their water absorbing power. 



The weak flour A had a water absorbing capacity of 48*9 

 quarts per 200 lbs. flour, the strong flour B a water absorb- 

 ing capacity of 52*6. They were blended together in 

 different proportions, the blending being done by thoroughly 

 mixing them in a flour-sifter provided with revolving arms, 

 and repeatedly passing them through a dressing silk (No. 

 14) 136 meshes to the linear inch. The following table 

 gives the rather peculiar result : — 



Original sample A (weak flour) 

 Original sample B (strong flour) 

 Blend No. 1 (f A and \ B) 

 Blend No. 2 (i A and \ B) 

 Blend No. 3 (i A and f B) 



48-9 



... 



... 



52*6 



... 



... 



51'0 



50*0 



(49-7) 



51*7 



52*0 



(50-7) 



53*6 



53-7 



(51-6) 



