60 



As will be seen, the durum wheat used in 1904 contained 12.37 per 

 cent of protein, while the hard Scotch life wheat grown upon an 

 adjoining held contained 14.30 percent; the durum wheat used in 1905 

 contained 12.15 per cent and the hard Scotch life wheat 12.09 per cent. 



As is often the case, there is some difference in the appearance of 

 the individual kernels of the durum wheat, and in connection with 

 some work carried on at the Minnesota Experiment Station" the 

 amount of protein in kernels of various character was studied. An 

 average sample of the durum wheat milled in 1904 contained 12.37 per 

 cent protein. Selected, dark-colored, hard, glutinous kernels showed 

 12.76 per cent, and light-colored, soft, starchy kernels, 10.60 per cent. 

 Medium perfect kernels contained 12.56 per cent and small but equally 

 well-tilled ones 11.19 per cent. In former investigations'' it has been 

 shown that as a general rule the proportion of protein in standard pat- 

 ent flour is only 0.6 to 0.7 per cent less than in the wheat from which 

 it was milled. In the case of the durum wheat the mixed flour or 

 semolina contained 0.73 per cent less protein than the whea or 

 approximately the same proportion as in the case of average hard 

 wheat. As shown by the analyses reported, the durum wheat flour 

 ground in 19(U and the flour and other milling products made from it 

 contained about the same percentage amounts of protein, fat, and 

 carbohydrates as are found in an average bread wheat and its milling 

 products. 



In durum wheat flour No. 495 it was found that 48.9 per cent of the 

 total nitrogen present was in the form of gliadin. In patent flours 

 made from hard spring wheat the gliadin nitrogen constitutes 52 to 61 

 per cent of the total nitrogen.^ In the milling test carried on in 1905 

 it was observed that the durum wheat and also the ordinary wheat 

 grown in the same locality contained less protein than the wheats 

 ground the preceding year, and in fact a smaller proportion of this 

 constituent than is usually the case with the local hard wheats. This is 

 due, it is believed, to unusual climatic conditions, i. e., excessive rain- 

 fall and low temperature which prevailed during the growing season 

 of the wheats. Notwithstanding its low protein content, the durum 

 wheat selected is believed to be typical of similar wheats grown the 

 same season in that part of Dakota. The flour samples milled from 

 the durum wheat show in general the same percentage composition as 

 those milled from the ordinary hard spring wheat selected for pur- 

 poses of comparison. 



n Minnesota Station Bui. 85, p. 186. 



'^ U. S. Dept. Agr., Ofiice of Experiment Stations Bui. 101, p. 10. 



c Minnesota Station Bui. 85, p. 207. 



