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: A European-wide project has been undertaken to establish the potential for dissipation of atrazine in the soil subsurface environment. Samples were obtained, avoiding contamination, in four countries (Belgium, Greece, Hungary and UK) and laboratory studies carried out. In order to make comparisons between results from each laboratory, a ring experiment was carried out using common methodology for sampling, extraction and analytical techniques.Subsurface materials from each country were distributed to the other countries. Atrazine dissipation was determined in each country for all materials under the same laboratory conditions. The results of this comparative study showed generally good agreement between all laboratories. SigniÐcant potential microbiological dissipation was detected in certain samples. Where di †erences occurred between laboratories this was attributed to small, spatially heterogeneous microbial populations in the subsurface materials.

The rheological properties of dough are determined by the amount and proportion of gliadin and glutenin proteins. Extensibility and resistance to the extension of doughs which can be measured using the extensigraph or alveograph allow good assesment of the baking behavior under realistic conditions. In our study, we compared the extensigraph and alveograph parameters of 87 flour samples. The results showed that the alveograph parameters were different from the extensigraph parameters. The classification of wheat varieties was different, and the order of varieties, as well. The alveograph properties were affected by other factors than the extensigraph properties, except the W value. The two rheological tests did not give similar results, therefor neither test are replaceable.