WHEATS AND FLOURS OF AROOSTOOK COUNTY. 



Ill 



faces which such a cHmate produces on the wheats. The starch 

 thus formed is all transferred to the berry, which is thus filled up 

 as is shown externally by the broadly expanded form. Such a 

 wheat is relatively rich in carbohydrates and poor in protein. 



On the other hand, a hot dry climate shortens the time for 

 starch transference, and the native wheats of such a climate are 

 in general richer in protein and lower in carbohydrates. As 

 illustrations of this, he shows that the climate, and especially 

 proximity to the sea, closely affects the amount of gluten in the 

 wheat. The insular climate of England produces a robust wheat 

 having large ears with numerous kernels but with less gluten 

 than the wheats of eastern Europe. According to this author, 

 the wheats of England and other countries having a similar 

 climate seldom contain more than ten per cent of gluten ; while 

 in the warm temperate zone, in eastern Europe, as well as in the 

 Western United States, in Southern Russia, Roumania, and 

 Turkey, and in the subtropical zone, the gluten content may even 

 exceed twenty per cent. 



The wheats from different sections of our own country show 

 a great variation in the protein content."^ 



PROTEIN IN AMERICAN WHEATS. 



Sec;tion. 



O) 



39 



Atlantic antl Gulf States 



Middle States 



WesternJStates 



tSfn 



Pacific States 



Canada 



9.43 

 10.15 

 8.93 

 7.70 

 !».45 



These figures show an extreme range of over lo per cent, from 

 18.03 P^^ cent in the western states to 7.70 per cent in the Pacific 

 states. It is not to be understood that these variations are due 

 to difference in climate alone. On the contrary, the varieties 

 grown, nature of the soil, and the kind of fertilizers used, have 



* Report of Chemist, U. S. Dept. Agr., Rept. 18S4, p. 77. 



