According to Dr. Zeleny, the test with the electric eye follows extraction of the protein from the flour and its precipitation in the form of a stable colloidal suspension. This is a chemical process. With the protein in suspension, the ray of the electric eye is passed through a given quantity of the material. Its optical density or resistance to passage of the ray automatically measures the gluten protein content of the flour. Scientists who have developed the process, entirely different from the slower and more laborious process now in general use, say that the results are in good agreement with those obtained by other methods. For routine work the new process saves time, space in the testing laboratory, chemicals, and investment in costly equipment. Efforts are now being made to adapt the new method to determine the protein content of wheat in a way that will permit'its use in grain inspection work. Protein content is one of the important quality factors effecting the commercial value of both wheat and wheat flour and the baking qualities of the flour. Present methods for measuring protein require permanently-installed, elaborate and expensive apparatus compared with the equipment used by Dr. Zeleny. R. H. O.