SOME IMIOPEKTIKS OF THE WHEAT KERNEL. 



55 



Table 4. — Amilyses of sjnkes of v^lieaf, arramifd arroifJint/ lo nilror/en content of kernels. 



'(Jioiiof l'.l()'2~VonUunc(\. 



■iJ, T(J 4 I'KK VV.S'V I'liOTKIl) MTItOGEN. 



Table 5 shows at a glance the averages for each of the clas.ses of 

 spikes just tabulated, and permits of a comparison of the average 

 figures for each class/' 



"The determinations of .specific gravity were made by the following method, devised by 

 Prof. S. Averj-: A light ba.sket of wire gauze was suspended by aliair from the hook tliat 

 supported one of the pan hangers of the balance. The ba.sket was allowed to hang in a 

 beaker of benzol supported by a shelf above the pan. By using a counterpoi.se the balance 

 was now brought to the zero point. The balance was kept at zero by the occasional adjust- 

 ment of a rider on the left aim of the beam. The wheat was weighed on the pan of the 

 balance, then transferred to the basket and weighed in benzol, and the temperature of the 

 latter carefully noted. The specific gravity was calculated from the well-known formula: 



Wt. in air X -sp. gr. in benzol at T^._ g 

 \Vt. in air wt. in benzol 



