1913] Shaw: Studies on Influences Afecting Protein Content of Wheat 85 



GENEEAL DISCUSSION AND CONCLUSION 



Reviewing the results of the three years, the general average 

 of typical kernels in the original was 63.63 per cent and of the 

 seed produced therefrom 77.99 per cent, while the protein con- 

 tent was 12.34 per cent and 12.95 per cent respectively. 



The results as a whole show : 



First — That in general the physical appearance of durum and 

 red wheats is a fair indication of their relative protein content; 

 kernels having a distinctly horny or glutenous appearance being 

 higher in protein than those of a more or less dull or starchy 

 appearance. 



Second — That there is a wide seasonal fluctuation in protein 

 content of wheat which may become so great as to overbalance 

 almost entirely any hereditary tendency of starchy originals to 

 produce the same characteristics in their progeny. 



Third — That the protein content of wheat in a locality is 

 undoubtedly largely dependent upon the seasonal precipitation 

 in such locality. 



Fourth — That the use of perfectly typical glutenous seed is 

 invariably followed under California conditions by a lowering 

 of the gluten content, as indicated both by the physical appear- 

 ance of the grain and by its protein content. 



Fifth — That if the original carries a considerable percentage 

 of starchy kernels the progeny usually shows an increase toward 

 the typical character to a degree determined by the character 

 of the season in the locality. This is especially so with reference 

 to the precipitation, which is in some instances may have such 

 a strong influence as to cause a practically perfect grain to result 

 from an original seed carrying 100 per cent of starchy kernels. 



Sixth — The last tabulation by groups further indicates quite 

 strongly, however, that as a matter of fact the character of the 

 seed used has quite a marked influence upon the progeny, and 

 that the quality of the seed used, to some degree at least, deter- 

 mines the character of the resultant crop, for it will be noted that 

 as the originals decrease in both percentage of typi<!al kernels 

 and protein the progeny in each case decrease in the same order, 

 although the effect of this is materiallv lessened and sometimes 



