III. Grain 



Color of grain. 



(a) Whitish. 



(b) Yellowish. 



(c) Reddish. 

 Id) Blackish, 

 (e) Dirty gray. 



2. Shape — diameter relative to length. 



(a) Slender. 



(b) Medium. 



(c) Plump. 



3. Width of palea exposed. 



(a) Narrow. 



(b) Medium. 



(c) Wide. 



4. Tip— extension of hull beyond the k erne '- 



(a) Short. 



(b) Medium. 



(c) Long. 



5. Bristles surrounding base of grain. 



(a) Long. 



(b) Short. 



(c) None. 



6. *Size of grain and per cent of hull. 



(a) Weight of hulls from 100 grains. 



(b) Weight of kernels from the same 100 grains. 



(c) Weight of 100 grains (total of above weights). 



(d) Per cent of hull calculated on the basis of the weight of 100 grains. 



•For this work count out 100 grains just as they come. Pinch out the kernels present in the grains. Save 

 both hulls and kernels but keep them separate. If a grain proves to contain no kernel it is simply put with the 

 hulls. 



It will be well to have ten students hull ten grains each. Bring the ten groups together. Weigh first the 

 hulls from the 100 grains, then the kernels. With this data at hand the students may be allowed to make their 

 Own calculations as to the total weight of 100 grains and the percent of hull. 



