PRACTICUMS FOR WHEAT I37 



3. The color test ; Place samples of flour on plate of glass and determine color 

 by means of a series of colored glass slabs.l 



4. The baker's sponge test : Place in a wde pint porcelain bowl one hundred 

 grams of flour. Dissolve five grams of sugar and five grams of compressed yeast in 

 sixty-five grams of ^^•ater and stir ■with steel spatula into flour. Continue to add 

 crater and knead until proper consistency is obtained. Note quantity of w-ater re- 

 quired to give equal consistency in both samples. Place dough in cylinders about 

 four inches in diameter graduated into c. c.'s. Set tube in \\ater at 90** F. and 

 determine time required to rise to full height and maximum volume attained. If 

 time permits, allow second rise to occur and note time and maximum volume. The 

 first rise takes about an hour and a half to two hours and the second rise from an 

 hour to an hour and a half. If the per cent of gluten has been determined (203), 

 calculate volume to each gram of gluten.2 



205. Collateral reading. — 



The Basis for the Improvement of American ^\^leats. By Mark Alfred Carle- 

 ton. U. S. Dept. of Agr., Div. of Veg. Phys. and Path. Bui. 24, pp. 63-83. 



The Structure of the \\Tieat Grain. By Charles E. Bessey. Neb. BuL 32, pp. 

 100-114. 



William C. Edgar: The Story of a Grain of \^Tieat, pp. 111-131. New York: 

 D. Appleton & Co. 



Plant Breeding. Willet U. Hays. U. S. Dept. of Agr., Div. of Veg. Phys. and 

 Path. Bull. 29, pp. 44-54. 



Grain Elevators. By N. A. Cobb, Dept. of Agr., Sidney, New South Wale«, 

 Misc. Pub. 452. 



1 These can be purchased of Eimer & Amend, New York. 

 t For further details see Minn. Bui. 62. (1899), pp. 346-35X 



