•1904.] 



Quality in Wheat. 



329 



•quite disproportionate to its strength. Lastly, the four wheats 

 grown at Rothamsted (Nos. 17-20), though rich in nitrogen and 

 yielding a fair amount of gluten, were of the poorest quality, 

 •especially that from Plot No. 10, to which only a nominal mark 

 could be attached. Reference to this plot will be made later. 

 The second set of curves (Fig. 3) shows the relationship between 

 the bakers' marks, as before, the percentage of gliadin in the 

 flour, and the proportion the nitrogen as gliadin bears to the 



Fig. 3. 



total nitrogen of the flour, i.e., the gliadin-glutenin ratio of 

 Snyder's tables. 



Here again, while there is evidently some correlation between 

 the amount of gliadin and the strength of the flour, the agree- 

 ment is only general, and is contradicted in individual cases, 

 especially with the samples grown at Rothamsted, as in the 

 previous figure. The ratio of the gliadin to the gluten is clearly 

 of the most irregular description, and no particular ratio can be 

 selected as more indicative of a good gluten than any other. 

 The purely :negative character of the gliadin-glutenin figures 

 here indicated is entirely borne out by the other figures given 



