ANALYSES OF WHEAT. 
151 
XII. SOULE’S WHEAT. 
Specimen taken from the State Agricultural Rooms. Fine plump berry. 
Starch 
«... 
• 
62*29 
Calculated on dry matter 
68*360 
Sugar and extractive 
matter, with a 
little acid 
formed during the 
analysis 
- 
6*40 
7*023 
Dextrine or gum - 
. 
o • 
1*21 
1*328 
Epidermis = 
- 
- 
7*20 
7*903 
Matter dissolved out 
of epidermis 
and other 
bodies insoluble in water and boiling alcohol, 
by a weak solution 
of caustic potash - 
6*82 
7*485 
Oil 
. 
- 
1*02 
1*119 
Gluten 
• • • 
. 
4*51 
4*949 
Albumen 
- 
. 
1*67 
1*833 
Casein 
- 
- 
trace. 
trace. 
Water 
. 
. 
9*79 
100*91 
S. 100*000 
The gluten in the above analysis is small, though I think correct. The matter insoluble 
in water was digested in successive portions of boiling alcohol for six hours, till nothing 
more was taken up. The matter insoluble in water and boiling alcohol was digested in a 
weak solution of caustic potash, which took up over 7 per centum of the dry grain ; which, 
if albumen, increases that body to a large percentage. The gluten and starch agree nearly 
with the winter wheat from Genesee, but the albumen and epidermis are much greater. 
PROPORTIONS. 
Percentage of water - 
“ dry matter - 
“ ash .... 
“ ash calculated on dry matter 
9*790 
90*210 
1*720 
1*906 S 
XIII. PROVENCE WHEAT. 
Analysis of the straw. 
Silica ....... 
Phosphates ...... 
Carbonate of lime ..... 
Magnesia ...... 
Potash ....... 
Soda ....... 
Sulphuric acid ..... 
Chlorine ...... 
Organic matter ..... 
Carbonic acid ..... 
68*60 
4*70 
2*35 
1*35 
5*55 
5*63 
2*83 
1*34 
4*20 
1*40 
97*95 
