1913] Shaiv: Studies on Influences Affecting Protein Content of Wheat 97 



Discussion of 1906 Results. — In these results the same thing 

 is noticeable as in the former series, viz., that the samples grown 

 at Modesto as a whole maintained both a higher percentage of 

 typical kernels and a higher protein content than those grown 

 at Ynba City, the comparison by averages being as follows : 



Modesto Yuba City 

 Average per cent typical kernels 89.70 65.2 



Average per cent protein 11.87 10.5 



It is particularly noticeable that, outside of the instances in 

 which the originals carried 100 per cent of typical kernels, there 

 was in this season a practically universal marked increase in 

 the number of typical kernels in the progeny; that in the case 

 of sample no. 714, which carried no typical kernels, the original 

 seed being 100 per cent starchy, the second cutting produced 

 100 per cent of typical kernels and the first cutting (no. 713) 

 96.9 per cent of such kernels. Almost as good a showing also is 

 made by samjjles nos. 719 and 720, which produced respectively 

 96.1 and 96.3 typical kernels from entirely starchy kernels. 



It is further shown that in the case of the early cutting 

 twenty-one out of the thirty-one trials showed an increase in the 

 percentage of typical kernels in the progeny over the original, 

 the relation in those cases in which increase occurred being 42.5 

 per cent in the original and 83.19 per cent in the progeny, while 

 in the eight cases in which decrease occurred the averages were 

 96.1 per cent typical kernels in the originals against 75.3 per cent 

 in the progeny, which is entirely confirmatory of the results 

 presented in Table 2. 



Looking more particularly^ at the specific question involved 

 in this experiment, viz., the effect of the time of cutting upon 

 the percentage of typical kernels and the protein content, it is 

 found that the following averages hold: 



Modesto 



Number Per cent 



of typical Per cent 



trials kernels protein 



Early cutting 15 94.6 13.38 



Late cutting 15 90.1 13.19 



