540 
Journal of Agricultural Research voi. xxm. No. r 
between wet gluten and loaf volume for the Colorado and Maine wheats 
is lower than that between dry gluten and loaf volume, while the degree 
of relationship of the two pairs of variables is almost identical for the 
Ontario wheats. 
WATER ABSORPTION AND LOAP VOLUME 
Strong flours are regarded as being possessed of a higher capacity for 
water absorption than weak flours. From this a positive correlation 
between water absorption and loaf volume is to be expected. 
TabuS XVII .—Correlation between water absorption and loaf volume from Minnesota 
spring wheats of commercial varieties 
Table XVIII .—Correlation coefficients for water absorption and loaf volume 
Kind of wheat. 
Number of 
samples. 
Coefficient of correlation 
Commercial varieties: 
North Dakota spring wheats. 
TI 9 
0. 2099±o. 0591 
Montana spring wheats. 
34 
. 25461b . 1082 
Minnesota spring wheats. 
201 
. 3760± . 0408 
Montana winter wheats. 
9 1 
. 0348± . 0706 
Minnesota winter wheats.! 
43 
• 4765 ± -° 7$5 
Ohio winter wheats. 1 
86 
■ S29i± .0524 
Kansas winter wheats. 1 
42 
. 6601± . O587 
Pure strains: j 
Minnesota spring wheats. 1 
48 
. OIOO ± . O973, 
North Dakota spring wheats...! 
27 
. 41161b . 107& 
Ohio winter wheats.I 
! 
3 i 
. 14981b . 1184. 
