736 



The proportions of protein ami stanli in the wheat of 1S88 were nor- 

 mal, wliile it i.s evident that tlie conditions were sneh in IS.S!) that the 

 clabonition of starch was seriou.sly interfered with. Tlu' s[»nnfi- was 

 very wet, in.suriug au abundant supply of nitrates for the formation of 

 protein, while the sunnner was very dry, retardin*;" the elaboration of 

 the carbohydrates whicli were to form the starch. 



The percentajj^es and yield per hectare are tabulated of protein, reduc- 

 ing sugars, dextrin, straw gJiin, and starch in the dilferent organs of the 

 wheat ])hints grown in dupUcate on 10 phits in ISIH and analyzed June 

 16, July 3, ami Angnst 3 an«l 10. The tables show that at the last date, 

 which was slightly beyond maturity, there was a falling off in the pro- 

 portion of certain constituents of the grain, ])articularly of starch, and 

 demonstrate the importance of giving more att<'ntion to the choiceof time 

 of harvesting. The proi)ortion of straw gum increased in all parts of 

 the plant. Analysis of the grain with reference to gluten and starch 

 showed similar results to those obtained in ISSO. The pit»portion of 

 gluten is normal, while starch is relatively low. Comparing the results 

 withthe3 varieties for tlic [ vears we havt- the following: 



The season of I81U, like thatof 1SS'.1, was unfa\<>rable and ]»ro(luced 

 similar results. 



There seems, therefore, to be two ])eriods in the <levelopment of wheat. 

 During the tiist, extending \\\) to the time of formation of grain, the 

 roots assimilate nitrogenous and mineral matter, and in the other 

 organs the carbon compounds elaborated by the leaves are used almost 

 exclusively in building up the skeleton of the plant. This first period 

 is g<'nerally i>assed under favorable c(Midilions which ex]>lains why the 

 plant more frecpuMitly contains its normal amount of nitrogenous mat- 

 ter. During the second period the sugars elaborated by the chlorophyll 

 action are transfornuMl into starch, which accumulates in the grain. 

 This second [teriod, in which the vital processes of the plant are very 

 susceptible to unfavorable conditions of teuii)erature or moisture, falls 

 in a part of the season which is likely to i)resent stu-h cimditions. As 

 a result the grain matures too rapidly aiul is dclicicnt in starch. 



