132 F. B. GUTHRIE. 
In all the above cases the flour obtained from the wheat harvested 
in 1896 contained more gluten than that from the 1895 harvest, 
but was in all cases a weaker flour, and this appears to be charac- 
teristic of this season’s harvest. This is directly opposed to the 
assumption that the gluten content and the strength are inter- 
dependent. The explanation is found in the columns giving the 
proportions of glutenin and gliadin in the gluten. It will be seen 
that the glutens of the 1895 wheats are all richer in glutenin than 
the 1896 wheats. 
An examination of the separated proteids glutenin and gliadin 
for their individual power of absorbing water gave the following 
results. The glutenin and gliadin from four of the glutens, after 
being dried and weighed were soaked in water until they were 
thoroughly saturated, the excess of water drained off, and the 
proteid superficially dried as well as possible. 
8-89 grammes dry glutenin from Hornblende gave 15°89 grammes 
wet glutenin ; absorption = 78:7 per cent. © 
8-32 grammes dry glutenin from Australian Poulard gave 15°28 
grammes wet glutenin ; absorption = 78-2 per cent. 
4:18 grammes dry gliadin from Toby gave 6-76 grammes wet 
gliadin ; absorption = 38-2 per cent. 
6-02 grammes dry gliadin from Triticum Polonicum gave 8-96 
grammes wet gliadin: absorption = 43:5 per cent. 
These results though they agree with the results previously : 
obtained, and show that glutenin is capable of absorbing water to 
a considerably greater extent than gliadin, are nevertheless not 
quite satisfactory on account of the difficulty in removing the 
surface moisture of these proteids, especially of gliadin. I leave — 
them however, subject to future correction, as they are a sort of 
check on the previous work. 
The experiments here recorded point to the Re facts. 
