44 VARIETAL CHARACTERS OF INDIAN WHEATS. 
investigated by them. Far higher values, however, can be obtained, 
some of the stronger wheats of Hungary, Roumania and South 
Russia often containing 20 per cent. or more of gluten. 
According to Fruwirth,' climate in Europe has a considerable 
effect on the composition of wheat. “‘ Dryness and poverty of soil 
clearly increase the gluten content. Besides thisit must be remem- 
bered that according to Wollny high summer temperature and low 
rainfall in Hungary, Roumania and South Russia favour nitrogen 
content and flintiness; cooler damper climates, on the other hand, 
favour starch production and flouriness. In agreement with this 
the nitrogen content of wheat in Europe in general diminishes from 
South to North and from East to West. Thus the gluten contentin 
South Russia, Roumania and Turkey is 20 per cent. or over, in 
Germany and France 10 to 15 per cent., and in England seldom 
more than LO per cent.’ 
Tschermak* quotes several cases of change of composition 
when European wheats were removed from one country to another. 
During the season 1907-08 in India we obtained results with 
Muzaffarnagar white similar to those discussed by Tschermak. 
Samples of this wheat grown at Lyallpur, Muzaffarnagar and Pusa 
gave very different results on analysis and also differed considerably 
in bread-making value. 
Composition and baking value of Muzaffarnagar wheat grown 
at three stations in 1908.— 
Y Nitrogen. Order in Baking value 
| (Leather). (Humphries). 
1, Grown at Pusa ... 1°86 Fifth. 
2. Grown at Lyallpur 1°50 Kighth. 
3. Grown at Muzaffarnagar “3s Ninth. 
The nitrogen content ae iy 25 Pariah eee has been detem 
mined on the 1908 crop by Leather as follows :— 
| Fruwirth, |. c. 
2 Tschermak, 1}. ce. 
