ABSORPTION OF WATER BY GLUTEN OF WHEATS. 131 
Bancroft. 
Strength = 57:2 
wet = 26°80 
Gluten { renga 
The gluten of this wheat is soft, inelastic, adhesive. 
Gluten consists of glutenin = 5°91 
gliadin = 3°60 
or glutenin = 62:2 per cent. in gluten. 
gliadin = 37°8 mS 
Improved Fife was selected as being of a similar nature to 
Hornblende, no grain of this latter variety being available. No 
grain of the class represented by Toby was obtainable from the 
1895 harvest, and comparison of this wheat was therefore unfor- 
tunately impossible. Bancroft is a very peculiar Durum wheat, 
and is the only one I have met with which yields a fairly strong 
flour, whilst its gluten is sticky and inelastic. It was examined 
here in order to see. whether the chemical nature of the gluten 
would clear up the anomaly. It will be seen that the gliadin is 
high as in the other adhesive glutens. 
A comparison of the results obtained by the Fife wheat, and 
by Triticum Polonicum and the Poulard harvested in 1896 with 
the same wheats harvested in 1895 show the influence of the 
proportions of the proteids in a very striking manner. 
. Percen Percentage 
Variety of Wheat. Year of | Strength. | Gluten. |o¢ Giuterin| of Gliadsn 
Harvesting) in Gluten, | in Gluten, 
Fife wheat, represented by | 1895 | 63-4 | 11:20 | 78 22 
Imp. Fife in 1895 and 
Hornblende in 1896 ...| 1896 | 56 |12:25 | 725 | 27-5 
Triticum Polonicum ...| 1895 | 54 | 13:20 | 75 25 
” $s ...| 1896 | 48:4 | 15°66 | 59 41 
Australian Poulard ...| 1895 | 47°38 | 9°80} 70°8 | 29:2 
hic dai WN 2 
» ...1°1896 | 45-4 |12-97 | 641 | 35:9 
