1913] Shaw: Studies on Influences Affecting Protein Content of Wheat 119 



Cooled Second Period 



Collecting the averages for comparison, the figures are as 

 follows : 



Number 

 Per cent kernels 



typical in 10 Per cent Per cent Per cent 



Treatment kernels grams protein gliadin ash 



Not cooled 99.1 241 15.78 5.36 1.93 



Cooled First Period 99.9 276 16.05 5.08 1.98 



Cooled Second Period 99.6 255 16.23 5.31 1.99 



While the figures for individual analyses are slightly erratic, 

 yet it appears that the general effect of reducing the temperature 

 in each period tended to increase the total protein, and that the 

 tendency was greatest when the night temperature was reduced 

 in the second period of grow^th, for in the case of cooling during 

 the first period of growth five out of the seven trials showed a 

 higher percentage of total protein than those grown under normal 

 conditions, and the average total protein was 16.05 per cent 

 against 15.78 in the case of the uncooled lot. 



In the case of the lot cooled during the second period of 

 growth (after the grain was in the boot) all seven showed an 

 increased protein content over the uncooled lot, the respective 

 averages showing 17.23 against 15.79 per cent. 



Further, the effect of the cooling seems to have been greater 

 from reducing the temperature during the second period of 

 growth than during the first, for five of the cases in this com- 

 parison show increased protein with an average protein content 

 of 16.23 per cent against 16.05 per cent, and a gliadin content 

 of 5.31 per cent against 5.08 per cent. 



