JACOBS, LECLERC, and MASON. A Report of a Chemical and Bacteriological Study of Wrapped Bread. American Journal of Public Health, Vol. 4, pages 721-732 (1914).

LECLERC and YODER. Environmental Influences on the Physical and Chemical Characteristics of Wheat. Journal of Agricultural Research, Vol. 1, pages 275-291 (1914).

MCCORMACK. Milling of Wheat and the Testing of Flour. Journal of Industrial and Engineering Chemistry, Vol. 6, pages 423-428 (1914). SHAW. Studies upon Influences Affecting the Protein Content of Wheat. University of California Publications in Agricultural Science, Series 5, Vol. 1, pages 63-126 (1914); Chemical Abstracts, Vol. 8, page 2758 (1914). WILLARD and SWANSON. Influence of Certain Substances upon the Baking Qualities of Flour. Kansas Agricultural Experiment Station, Bulletin 190, pages 237-285 (1914).

ANDERSON. Concerning Phytin in Wheat Bran. Journal of Biological Chemistry, Vol. 20, pages 493-500 (1915).

WESENER and TELLER. Contribution of the Chemist to the Flour Industry. Journal of Industrial and Engineering Chemistry, Vol. 7, pages 283-285 (1915).

SADTLER. Report on Bread Wrapping. Proceedings of the National Association of Master Bakers, Vol. 16, pages 161-193 (1915); Chemical Abstracts, Vol. 9, page 2952.

SWANSON, WILLARD, and FITZ. Kansas Flours. Chemical, Baking, and Storage Tests. Kansas Agricultural Experiment Station, Bulletin 202 (1915).

BAILEY. A Method for the Determination of the Strength and Baking Qualities of Wheat Flour. Journal of Industrial and Engineering Chemistry, Vol. 8, pages 53-57 (1916).

KOHMAN, HOFFMAN, GODFREY, ASHE, and BLAKE. The Use of Certain Yeast Nutriments in Bread Making. Journal of Industrial and Engineering Chemistry, Vol. 8, pages 781-789 (1916).

LADD. Chemical and Physical Constants for Wheat and Mill Products. North Dakota Agricultural Experiment Station, Bulletin 114, pages 273-297 (1916).

MCCOLLUM, SIMMONDS, and PITZ. The Effects of Feeding the Proteins of the Wheat Kernel at Different Planes of Intake. Journal of Biological Chemistry, Vol. 28, pages 211-229 (1916).

SWANSON, FITZ, and DUNTON. The Milling and Baking Quality and Chemical Composition of Wheat and Flour as Influenced by: 1. Different Methods of Handling and Storing. 2. Heat and Moisture. 3. Germination. Kansas Agricultural Experiment Station. Technical Bulletin No. 1 (1916).

OLSON. Wheat and Flour Investigations. Washington Agricultural Experiment Station, Bulletin 144, pages 5-86 (1917); Chemical Abstracts, Vol. 11, page 3063.

STOCKHAM. The Capacity of Wheat and Mill Products for Moisture. North Dakota Agricultural Experiment Station, Bulletin 120, pages 97-131 (1917); Chemical Abstracts, Vol. 11, page 3064.

COHN, CATHCART, and HENDERSON. The Measurement of the Acidity of Bread. Journal of Biological Chemistry, Vol. 36, pages 581-586 (1918). COHN and HENDERSON. Physical Chemistry of Bread Making. Science, Vol. 48, pages 501-505 (1918).

COHN, WOLBACH, HENDERSON, and CATHCART. Control of Rope in Bread. Journal of General Physiology, Vol. 1, pages 221-230 (1918).

DUTCHER. Shall We Eat Whole Wheat Bread? Science, Vol. 47, pages 228-232 (1918).

GORTNER and DOUGHERTY. Hydration Capacity of Gluten from "Strong" and "Weak" Flours. Journal of Agricultural Research, Vol. 13, pages 389-419 (1918).

JONES, COLVER, and FISHBURN. Irrigation and the Protein Content of Wheat. Idaho Agricultural Experiment Station, Bulletin 109, 43 pages (1918); Chemical Abstracts, Vol. 14, page 293.

HENDERSON, FEN, and COHN. Influence of Electrolytes on the Viscosity

of Dough. Journal of General Physiology, Vol. 1, pages 387–397 (1919). HENDERSON, COHN, CATHCART, WACHMAN, and FENN. A Study of the Action of Acid and Alkali on Gluten. Journal of General Physiology, Vol. 1, pages 459-472 (1919).

LANGWORTHY and DEUEL. Effect of Milling on the Digestibility of Graham Flour. Proceedings of the National Academy of Sciences, Vol. 5, pages 514-517 (1919); Chemical Abstracts, Vol. 14, page 3265.

OSBORNE and MENDEL. The Nutritive Value of the Wheat Kernel and its Milling Products. Journal of Biological Chemistry, Vol. 37, pages 557602 (1919).

The Nutritive Value of Yeast Protein. Journal of Biological Chemistry, Vol. 38, pages 223-227 (1919).

SHOLLENBERGER. Moisture in Wheat and Mill Products. United States Department of Agriculture, Bulletin 788, pages 1-12 (1919); Chemical Abstracts, Vol. 13, page 2092.

BAILEY. The Hygroscopic Moisture of Flour Exposed to Atmospheres of Different Relative Humidity. Journal of Industrial and Engineering Chemistry, Vol. 12, pages 1102-1104 (1920).

JACOBS and RASK. Laboratory Control of Wheat Flour Milling. Journal of Industrial and Engineering Chemistry, Vol. 12, pages 899–903 (1920).

LIPPERT. The Function of the Chemical Engineer in the Biscuit and Cracker Baking Industry. Chemical and Metallurgical Engineering, Vol. 22, pages 893-897 (1920).

MARTIN. Properties Affecting Strength in Wheaten Flour. Journal of the Society of Chemical Industry, Vol. 39, pages 246–251 T (1920).

OSTWALD. Colloidal Chemistry of Bread. Kolloid Zeitschrift, Vol. 25, pages

26-45, 82-90, 116-136, 177-196; Chemical Abstracts, Vol. 14, pages 1166–1167 (1920).

ROBERTS. The Relation of Protein Content to Variety Types in American Wheats. Journal of Agricultural Science, Vol. 10, pages 121-134 (1920); Chemical Abstracts, Vol. 15, page 3128.

SHERMAN. (Nutritive Value of Bread Protein.) Journal of Biological Chemistry, Vol. 41, pages 97-110 (1920).

STOCKHAM. Some Factors Related to the Quality of Wheat and the Strength of Flour. North Dakota Agricultural Experiment Station, Bulletin 139, 69 pages (1920).

TAGUE. Changes Taking Place in the Tempering of Wheat. Journal of Agricultural Research, Vol. 20, pages 271-275 (1920).

Ball, Leighty, STINE, and BAKER. Wheat Production and Marketing. United States Department of Agriculture, Yearbook for 1921, pages 77–

160. Legal Status of Bleached Flour. United States Department of Agriculture, Bureau of Chemistry, Service and Regulatory Announcements, No. 26, page 21 (1921).

MITCHELL. Flour Milling and the Cereal Chemist. Chemical Age (New York), Vol. 29, pages 85-89 (1921).

ROBERTS. Relation of Hardness and Other Factors to Protein Content of Wheat. Journal of Agricultural Research, Vol. 21, pages 507-522 (1921). SAUNDERS, NICHOLS, and CoWAN. Researches in Regard to Wheat, Flour,

and Bread. Canada Experimental Farms, Bulletin 97, 57 pages (1921). SHOLLENBERGer. The Influence of Relative Humidity and Moisture Content

of Wheat on Milling Yields and Moisture Content of Flour. United States Department of Agriculture, Bulletin 1013, pages 1-12 (1921).

BAKER. Flour Bleaching Reagents. Journal of the American Association of Cereal Chemists, Vol. 7, pages 108-111 (1922).

BELL and MENDEL. The Distribution of Vitamin B in the Wheat Kernel. American Journal of Physiology, Vol. 62, pages 145-161 (1922).

COLLATZ. Flour Strength as Influenced by the Addition of Diastatic Ferments. American Institute of Baking, Bulletin 9, 73 pages (1922).

PLATT. Biscuit and Cake Manufacture. Chemical Age, Vol. 30, pages 157160, 203-206 (1922).

RUMSEY. Diastatic Enzymes of Wheat Flour and Their Relation to Flour Strength. American Institute of Baking, Bulletin 8, 85 pages (1922). SHARP and GORTNER. Physio-chemical Studies of Strong and Weak Flours.

II. The Imbibitional Properties of the Glutens from Strong and Weak Flours. Journal of Physical Chemistry, Vol. 26, pages 101-136 (1922). VAUPEL. Comparative Milling and Baking Qualities of Kanred, Black

Hull, and Turkey Red Varieties, Oklahoma Wheat. Journal of the American Association of Cereal Chemists, Vol. 7, pages 167-173 (1922). WEAVER. The Bleaching of Flour. National Miller, Vol. 27, No. 7, page 34 (1922).

WOODMAN. The Chemistry of the Strength of Wheat Flour. Journal of Agricultural Science, Vol. 12, pages 231–243 (1922).

BAILEY and SHERWOOD. March of Hydrogen-ion Concentration in Bread Doughs. Industrial and Engineering Chemistry, Vol. 15, pages 624-627 (1923).

BARNARD. The Chemist Enters a New Industry (Baking). Industrial and Engineering Chemistry, Vol. 15, pages 449-450 (1923).

BUCHANAN and NAUDAIN. Influence of Starch on Strength of Wheat Flour. Industrial and Engineering Chemistry, Vol. 15, pages 1050-1051 (1923). BAILEY. Flour Manufacture. Industrial and Engineering Chemistry, Vol. 15, pages 1217-1218 (1923).

CLARK. Relation of the Cereal Chemist to the Baking Industry. Journal of the American Association of Cereal Chemists, Vol. 8, pages 94-99 (1923).

FITZ. Variations in Wheat Types. Industrial and Engineering Chemistry, Vol. 15, pages 1215-1217 (1923).

GORE. The Value of Sweet Potato Flour in Bread-Making. Industrial and Engineering Chemistry, Vol. 15, page 1238 (1923).

GORTNER. Flour and Bread as Colloid Systems. Industrial and Engineering Chemistry, Vol. 15, pages 1218-1219 (1923).

GORTNER and SHARP. The Physico-chemical Properties of Strong and Weak Flours. IV. The Influence of the Ash of Flours upon the Viscosity of Flour-in-Water Suspension. Journal of Physical Chemistry, Vol. 27, pages 567-576 (1923).

HALE. The Rôle of Bread in Nutrition. Industrial and Engineering Chemistry, Vol. 15, pages 1221–1224 (1923).

HOFFMAN. Reproduction of Animals on an Exclusive Diet of Bread. Industrial and Engineering Chemistry, Vol. 15, pages 1225-1232 (1923).

JOHNS, FINKS, and JONES. Making a Nutritionally Balanced Bread. American Food Journal, Vol. 18, pages 394-396 (1923).

JONES and GERSDORFF. Proteins of Wheat Bran. I. Isolation and Elementary Analyses of a Globulin, Albumin, and Prolamin. Journal of Biological Chemistry, Vol. 58, pages 117–132 (1923).

MORISON. Panary Fermentation. Industrial and Engineering Chemistry, Vol. 15, pages 1219-1221 (1923).

MORRISON and AMIDON. Milk in Breadmaking. Baking Technology, Vol. 2, pages 140-142, 178-180, 210-213 (1923).

OLSON. A Study of Factors Affecting the Nitrogen Content of Wheat and

of the Changes that Occur during the Development of Wheat. Journal of Agricultural Research, Vol. 24, pages 939-951 (1923).

PLATT. Shortening in Sweet Doughs. Baking Technology, Vol. 2, pages 216-219 (1923).

PLATT and FLEMING. Action of Shortening in the Light of the Newer Theories of Surface Phenomena. Industrial and Engineering Chemistry, Vol. 15, pages 390-394 (1923); Chemical Abstracts, Vol. 17, page 1848.

RUSSELL. The Earning Power of Research as Exemplified in the Baking Industry. Industrial and Engineering Chemistry, Vol. 15, pages 645647 (1923).

TELLER. Gluten as a Factor in Grading Wheat. Modern Miller, Vol. 50, No. 10, pages 22-23 (1923).

VICKERY. A Product of Mild Acid Hydrolysis of Wheat Gliadin. Journal of Biological Chemistry, Vol. 56, pages 415-428 (1923).

General

Journal of Bio

OSBORNE, VAN SLYKE, et al. Some Products of Hydrolysis of Gliadin, Lactalbumin and the Protein of the Rice Kernel. logical Chemistry, Vol. 22, pages 259-280 (1915). RICHARDSON and GREEN. Nutrition Investigations upon Cottonseed Meal. Journal of Biological Chemistry, Vol. 25, pages 307-318; Vol. 30, pages 243-258; Vol. 31, pages 379–388 (1916-1917).

YOUNGBURG. Breakfast Foods and Their Relative Values. South Dakota Agricultural Experiment Station, Bulletin 168, pages 447-461 (1916). MCCOLLUM, SIMMONDS, and PITZ. Is Lysine the Limiting Amino Acid in the Proteins of Wheat, Maize or Oats? Journal of Biological Chemistry, Vol. 28, pages 483-499 (1917).

OSBORNE and MENDEL. The Use of Cotton Seed as Food. Journal of Biological Chemistry, Vol. 29, pages 289-318 (1917).

MCCOLLUM and SIMMONDS. The Causes of Failure of Mixtures of Seeds to Promote Growth in Young Animals. Journal of Biological Chemistry, Vol. 33, pages 303-312 (1918).