117 



Great variation was shown also in the weight of 1000 grains 

 and in weight per bushel. California Crimean wheat with 64 per 

 cent, of starchy grains, when grown in Kansas produced 100 per 

 cent, flinty. The California experiment station then took the next 

 step, and to eliminate the effect of climate, brought soil from 

 Kansas to California ; seed produced upon this soil was also 

 brought along to use in the experiment. Turkey Red Wheat, a 

 hard winter wheat, as grown in Kansas in 1907 had 20.06 per 

 cent, of protein. When grown in California — 



On Kansas soil in 1908 it had 18.02% of protein 



On California soil in 1908 it had 18.29% of protein 



On California soil in 1909 it had 1.5.07% of protein 



On Kansas soil in 1909 it had 14.32% of protein 



The results show that when placed under the California climate, 

 the Kansas soil had absolutely no effect upon the protein content 

 of the crop, which was a further proof to that already obtained in 

 Kansas in dift'erent seasons. This high protein wheat lost in pro- 

 tein content when grown in California, and a similar test of a low 

 protein wheat resulted in a uniform increase in the protein upon 

 both the Kansas and the California soils. So that it is suffi- 

 ciently worked out that the climate is the chief factor in affecting 

 the protein content of wheat. 



It is, of course, acknowledged that wheats rich in protein are 

 desirable as being more nutritious ; and furthermore the protein 

 content has an appreciable effect upon the baking quality. Utah 

 Bulletin No. 72 says : ''No matter what other factors may con- 

 tribute towards quality in bread, that most desirable property 

 known as 'lightness' depends primarily upon adequate amounts 

 of gluten * * '•' and that a definite relationship exists be- 

 tween the crude protein content of wheat and the crude protein 

 and gluten content of flour * * *." 



• From all of the above it is seen how climate, being the chief 

 factor in influencing the composition of wheat, has thereby a con- 

 siderable influence upon the baking qualities of the flour and in the 

 quaHty of the resulting bread, although it is acknowledged that 

 slight variations in protein content of the wheat can not be de- 

 tected in the bread. 



Now, when we take up the factors influencing the quality of 

 rice we find we have a similar but a somewhat dift'erent propo- 

 sition in that, while climate may change the quality in one sense 

 of the word, yet no difference in the chemical composition can 

 be found. In the annual report of the Hawaiian experiment sta- 

 tion for 1909 will be found the following analyses : 



