CJ3REALS AND PULSE CROPS 



1613 



Grain : Rather plump ; size average ; heavy ; colour 5^ellow ; star- 

 chy fracture. 



Physico-chemical characters of the grain- and flour of the wheats Gentil rosso 



and Gentil bianco. 



Average weight of 100 grains grams 



^^'eight of I litre of grains » 



Volume of i kilogram of grains litres 



Average weight of i hectolitre of grains kgs. 



Volume of 100 kilograms of grains litres 



Number of grains in i kilogram 



100 kgs grain ground in a stone mill and sifted with a 

 0.5 m.m. sieve yield: 



flour kgs. 



bran » 



Kilograms of water needed to make bread from loo kilo- 

 grams of flour 



Kilograms of bread obtained from 10 kg dough .... 



Kilograms of bread obtained from 100 kg flour 



I/3SS of weight from the dough caused by : 



a) fermentation during bread making 



b) baking 



Composition of flour (19 16 crop) : 



Moisture % 



Acidity % 



Moist gluten % 



Starch % 



Reducing substances % 



Nitrogen % 



Protein matter % 



Fats % 



Ash % 



1 178 - Seeding Experiments with Single Grains of Wheat. — mancini c., in La Rivista 



A<j,riciila, Year XII, Xo. z(i^, pp. iij^-jij). Rome. Se]it. 16, igi6. 



The experiments have been made in ordinary soil of good quality 

 but not of exce])tional fertility, which might be considered as .second- 

 class for wheat cultivation. The variety " Romanello " was planted on 



