56 IMPROVING THE QUALITY OF WHEAT. 



Table .5. — Summary of analyses of spikes of icheat, arr'anged according to nitrogen content 



of l-ernels. Crop of 1902. 



From this table it will be seen tliat with an increase in the percent- 

 age of proteid nitrogen the number of kernels on a row of spikelets 

 remains about constant; that in general there were a decrease in the 

 weight of the kernels on a row of spikelets and a slight decrease in the 

 w^eight of the average kernel; and that the volume of the average 

 kernel decreased, as did the specific gravity. 



It may safely be stated that a high percentage of proteid nitrogen 

 was in these spikes associated with a kernel of low' specific gravity, 

 light weight, and small relative volume, and, as the spikes were 

 selected for their ripeness and healthy appearance, this relation can 

 not be attributed to immaturity or disease. 



The table last referred to show^s a decrease in the weight of the 

 kernels on the spike as the percentage of proteid nitrogen increases; 

 but it also shows that in spite of the decrease in the weight of the 

 kernels there is an increase in the actual amount of proteid nitrogen 

 they contain, and that the same is true of the average kernel. 



Table 6 gives a summary of the same analyses, arranged according 

 to the specific gravities of the kernels. All spikes whose kernels had 

 a specific gravity below" 1.30 are grouped in one class, those having a 

 specific gravity of 1.30 to 1.33 in another class, and so on until finally 

 all spikes having a specific gravity of more than 1.42 form the last 

 class. 



Table 6. — Summary of analyses of spikes of wheat, arranged according to specific gravities 



of kernels. Crop of 1902. 



