130. F. B. GUTHRIE. 
flours when compared with those of flours obtained from this 
season’s wheats were accompanied by a quantitative alteration in 
the gluten constituents. 
Improved Fife (harvested 1895). 
Strength = 63-4 
wet = 
Gluten | dry = 11-20 
The gluten of this wheat is tough, elastic, non-adhesive and 
non-coherent. 
Gluten consists of glutenin = 8°73 
gliadin = 2°47 
or glutenin = 78 per cent. in gluten. 
gliadin = 22 
9 ” 
Triticum Polonicum (harvested 1895). 
Strength = 54-0 
Gluten ‘ae oe, 
ry = 
36°04 
13-20 
The gluten of this wheat is soft, inelastic, adhesive, not very 
coherent. 
Gluten consists of glutenin = 9-91 
gliadin = 3:29 
or glutenin = 75 per cent. in gluten. 
gliadin = 25 ae ” 
Australian Poulard (harvested in 1895). 
Strength = 47-8 
wet = 28-0] 
Gluten } dry = 9-80 ' 
The gluten of this wheat is soft, inelastic, very adhesive, nom 
coherent. 
Gluten consists of glutenin = 6-94 
gliadin = 2°86 
or glutenin = 70°8 per cent. in gluten. 
gliadin = 29-2 
°” ” 
