(a) Proceeding westward from Western Illinois, what changes occur in rainfall and alti- 

 tude? (b) What corresponding characteristics occur in the physical characteristics of the 

 wheat kernel? 



3. From your general knowledge, give the best answers that you can to the following 

 questions: 



Which place mentioned above has the greatest average wind velocity? The driest air? 

 The most hot winds? The highest rate of evaporation? The greatest extremes of summer 

 heat? The most disastrous drouths? 



4. Fig. 22, page 49, should give you a general idea of the principal wheat regions of the 

 United States, (a) Describe the color, hardness, and texture of a sample of Durum wheat 

 from extreme Western Nebraska or Kansas; (b) Northern Spring wheat from one of the 

 Dakotas; (c) Forty Fold wheat from the Pacific Coast region. 



5. (a) With respect to rainfall and altitude, how does the Durum wheat district com, 

 pare with the country to the east of it? (b) Are the characteristics of the Durum wheat 

 kernel in harmony with its environment? 



6. (a) Why is spring wheat the dominant wheat in the northern spring wheat country, 

 while winter wheat is the dominant wheat in the region to the south? (b) How does the 

 rainfall and altitude of the northern spring wheat country compare with that of Western Illi- 

 nois? (c) What effects of such environment can you observe in the wheat? 



7. (a) From your general knowledge, what can you recall of the forest growth in the 

 northern Pacific Coast region? (b) What does this indicate as regards rainfall and general 

 favorableness for plant growth? (c) Wheats grown in this region should theoretically have 

 what characteristics? (d) On examination, do you find that the wheat kernels have these 

 characteristics? 



Part C. Uses of Wheat as Determined by Physical Properties and by Composition. 



8. Thoroughly chew a small measured quantity of Northern Spring wheat. Be very care- 

 ful to swallow only what is naturally and unavoidably carried away by the saliva. After a 

 few minutes a yellowish gummy material "wheat gum" will be left in the mouth. You will 

 notice particles of bran caught in this gum. The greater part of the bran may be rubbed out 

 by working between the fingers and washing out in water. This leaves almost pure "wheat 

 gum," technically known as gluten. It is this gluten content in wheat which enables us to 

 make from wheat flour a light, porous bread. 



9. (a) In a similar manner chew an equal quantity of hull-less barley, and see if you 

 can obtain any gluten, (b) Can you see any reason why wheat, as compared with barley, 

 is a favortie bread stuff? 



10. Different wheats vary greatly in gluter. content. Chew a small measured quantity of 

 Pacific Coast wheat. Do you observe any difference in the amount and elasticity of the gluten 

 obtained from this wheat as compared with that obtained from Northern Spring? 



11. (a) What relation seems to exist between gluten content and the properties of 

 wheat such as color, hardness, and texture? (b) What relation seems to exist between gluten 

 content and environment? 



12. For making various wheat products of the best quality, wheats with different per cents 

 of gluten are required. Collect as much evidence as possible on this point by observing 

 advertisements of flour and various other wheat products in magazines and other high-class 

 periodicals. Also notice what is printed on boxes and cartons of crackers, breakfast foods, maca- 

 roni, and other special wheat products. It will be well to bring as much of this material to 

 school as can easily be collected. 



44 



