1913] Shatv : Studies on Influences Affecting Protein Content of Wheat 117 



Examining these results, it will be seen that in both the early 

 and late cut lots Plat A, which received no late application of 

 water, carried the highest average per cent of protein, and that 

 Plat C, which had two water applications, carried the lowest. 

 Averaging the early and late cut lots, the following figures hold : 



This shows a gradual decrease in both the protein and gliadin 

 content as the moisture was increased, is in entire harmony with 

 results cited elsewhere, and seems to show that either irrigation 

 or late rains tend to lower the gluten content of wheat, and that 

 this climatic factor is a very prominent, if not the most important 

 one in causing seasonal variation in the grain. 



Comparing the early cutting with the late cutting, it will 

 be seen that while there is some fluctuation between corresponding 

 samples in the two cuttings, the averages bear out the experi- 

 ments cited in the earlier pages to the effect that no deterioration 

 occurs from such late cutting, and as a matter of fact in this 

 series of trials there was an actual increase in the protein content 

 in the late compared with the early cutting. 



THE EFFECT OF EEDUCING THE ATMOSPHERIC TEMPERATURE 

 AT NIGHT UPON THE PROTEIN CONTENT OF WHEAT 



In the season 1907-08 an attempt was made to reduce the 

 temperature, at different stages of plant growth, on certain plats 

 on which were seeded several types of grain and to compare the 

 protein content on these plats. 



The general plan of this experiment consisted of seeding 

 several types of wheat in rows upon adjacent small plats of 

 uniform soil. The rows were seeded north and south, and to 

 prevent the plats from receiving the early sun and to assist in 

 holding down the temperature in the early morning across the 

 south end of the plats cooled during the first period of growth, 

 a board fence was erected sufficiently high to shade during the 



