FOODS NUTKITION. 1095 



nunilier of silkworms infested with tlie larva^ of Uglmyia srricarix is larger when 

 wilil mulberry leaves are used as a food. The length of the filament and the quality 

 of the silk are superior when the wild leaves are used. 



FOODS NUTRITION. 



Glutenous and starchy wheats, PI. Snydek {Minnesota Sta. Bid. So,})]). 179-188, 

 fig. 1). — The characteristies of wheat kernels were studied with the object of deter- 

 mining the relation between the protein content and j^hysical conditions. As regards 

 light and heavy seeds, "there was a decided tendency for the light-weight seeds to 

 contain the larger jiercentage of nitrogen, but because of the greater weight of the 

 heavier seeds a much larger amount of total nitrogen was always found in a given 

 number of them than in the same number of light-weight seeds. 



"In the light and heavy weight seeds selected from 6 samples of wheat it was found 

 that the light-weight seeds contained 16.17 per cent protein, while the heavy-weight 

 starchy seeds contained 13.69 per cent, and the heavy-weight glutenous seeds 15.56 

 per cent. 



" From these and other analyses it would appear that the light-weight and shrunken 

 kernels are deficient in starch, but comparatively rich in total protein. Such seeds 

 are known to produce a lower yield of flour and, not being well filled and perfect 

 although nitrogenous in character, are not suitable either for the production of the 

 best quality of flour or for selection for seed purposes." 



When the nitrogen content of large and small but otherwise perfect kernels selected 

 from the same samples of wheat was determined, it was found that the former con- 

 tained on an average 13.50 per cent nitrogen and the latter 12.35 per cent. 



The nitrogen content in relation to color was studied with 50 samples of hard and 

 soft wheat gathered from a variety of sources, light and dark colored kernels being 

 selected from each sample. The average protein content of the light-colored kernels 

 was 12.68 per cent and of the dark-colored kernels 15.33 per cent. This question 

 was further studied with samples of wheat grown "under the best conditions" from 

 uniform seed sent out by the station. When the 2 sorts of seed, light and dark, 

 were selected from the same lot of wheat the dark-colored seeds from all the samples 

 analyzed were found to be richer in protein. 



" Occasionally a sample of wheat is found which is so uniform in ciiaracter that it 

 is not possible to select from it 2 kinds of seeds, viz, light and dark ones. In the 

 course of this examination one such sample was found. . . . 



"The fact that the light-colored seeds are more starchy in character, while the 

 amber ones are more glutenous, is valuable in the selection of seed wheat. In case 

 it is desired to select seed which is glutenous, preference should be given to the 

 medium-sized, heavy-weight, and dark-colored flinty kernels, as they contain a 

 larger percentage of nitrogen than the lighter-colored kernels. The hand picking of 

 glutenous kernels is possible in selecting seed for a small area. It is believed that 

 such hand-selected seed would ultimately result in the production of wheat of high 

 gluten content. ... 



"For human food purposes wheats with 18 percent of protein mainly in the endo- 

 sperm or floury portion are preferable to those of low protein content. Flours of 

 high protein content require less reinforcement with expensive nitrogenous foods." 



Composition and bread-making- value of flour produced by the roller pro- 

 cess of milling', H. Snyder [Minnesota Sta. Bui. 85, pp. 1S9-J0.?, figs. 7). — The 

 composition and bread-making qualities were studied of different grades of flour and 



