REPORT OF THE CHEMIST 



141 



SESSIONAL PAPER No. 16 



In the case of spring wheat we notice a difference of more than 2-5 per cent and 

 with the winter wheat of 1 per cent protein, the richer wheat in both instances being 

 from the soil that partially dried out during the ripening period. 



This experiment, therefore, furnishes further evidence to that obtained in northern 

 Manitoba, the details of which were fully discussed in last year's report, and tends to 

 show that the quality of the wheat of any season may be largely determined by the 

 character of the season. It seems more than probable that if there is a sufficiency of 

 moisture in the soil during the earlier part of the season to bring the wheat crop to 

 its full growth, then a grain richer in protein will result if the weeks following are 

 characterized by hot, dry weather, than if the weather during this period is cool and 

 wet. 



Climatic conditions influence the quality of the wheat through the vegetative 

 processes — by shortening or lengthening the time which elapses between the formation 

 of the kernel and its maturity — the shorter the i)eriod the higher the protein-content 

 within certain limits. High temjjeratures, long days and absence of excessive mois- 

 ture during the ripening process, we have evidence, hasten the maturation of the 

 grain and increase its percentage of gluten. These are the conditions that prevail 

 in the Northwestern wheat areas in thos^ seasons which give the largest proportion of 

 first quality wheat, and we may therefore argue that in them we have an asset fully 

 equal in importance towards the production of the finest grain to that which we 

 possess in our fertile prairie soils. 



WINTER WHEATS GROWN AT LETHBRIDGE AND LAGOMBE, ALBERTA. 



Complete chemical analysis has been made of the flours of certain winter wheats 

 (Kharkov and Turkey Red) grown at Lethbridge and Lacombe, Alta., during the 

 season of 1908.* These flours have been made the subject of special study as to baking 

 qualities by the Cerealist, to whose report the reader may be referred for particulars 

 ds to bread-making values. 



Previous to milling the protein-content of the whole wheat was ascertained, the 

 following data being obtained: — 



Analyses of Wheats. 



Laby. 

 No. 



G563 

 6564 

 6565 

 6566 

 6567 



Designation of Sample. 



Kharkov (irrigated ) Lethbridge, 1908 



II (non-irrigated) Lethbridge, 1908 



Turkey Red No. 380 (non-irrigated)— Lethbridge, 1908 

 Turkey Red (after Timothy sod) — Lacombe, 1908 . . . 

 Turkey Red (after summer-fallow) — Lacombe, 1908. . . . 



Ash. 



p c. 



•65 

 ■50 

 ■48 

 ■79 

 ■05 



The interesting results for the two samples of Kharkov, showing the higher pro- 

 tein-content of the wheat grown without irrigation, have already been referred to in 

 our consideration of the influence of environment on the composition of the wheats, 

 and, therefore, require no further comment here. 



Respecting the two Turkey Red samples grown at Lacombe, we have unfor- 

 tunately no data as to the moisture-content of the soils during the growing season. 



* The wheats known as Kharkov and Turkey Red are, according to the Cerealist, 

 difierent strains of the same variety. 



