EXERCISE 44 



JUDGING WHEAT 



Statement. The value of wheat varies with its quality and the purpose for which it is to be used. 

 Those conditions which determine quality are considered in detail in judging and grading wheat. 



Object. To take up systematically the points influencing the commercial grades of wheat and to 

 score samples on these points. 



Materials. A number of peck samples of wheat and a grain tester. 



Directions. As a preliminary step toward the commercial grading of wheat and assigning a 

 market value to it, the student should learn to recognize quickly and. accurately the defects and 

 impurities of the grain. He must also acquire skill in determining the test weight per bushel 

 of wheat. Examine each sample and record the scores on the next page. In judging the factors 

 enumerated in the score card observe the following points : 



Weight per bushel (25). Grain is now purchased by weight rather than by volume as formerly, and from 

 59 to 61 pounds, depending upon the type of wheat, constitutes a bushel, regardless of the volume required. ! 



While the miller buys wheat by weight he knows that the heavy, plump 

 grains yield a higher percentage of flour of better quality, and, there- 

 fore, are the most valuable. 



Soundness (25). Soundness is very valuable, for the flour-making 

 value of wheat is largely dependent upon the soundness of the kernels. 

 Smutted kernels may be detected by the grayish color, the ease with 

 which they are crushed, the black powdery internal composition, and 

 by the foul odor. Moldy kernels produce an irritating, unpleasant 

 odor, and the kernels affected are readily visible. Sprouted kernels 

 have a peculiar puffed appearance and a tiny sprout projects from the 

 kernel. Bin-burned kernels become grayish and dull and later they are 

 usually badly molded. Stack-burned kernels become dark, especially 

 at the germ. Insect injury may either completely destroy the inside of 

 the kernel or merely the germ. 



Purity (10). Wheat should be true to type, free from other grains, 

 weeds, or trash. Each type of wheat mills a little differently from 

 another and requires a different adjustment of the machinery. A 

 mixture of types that is not uniform cannot be milled to the best 

 advantage. 



Plumpness and size of kernels (15). Plumpness indicates that 

 the wheat will test well. It is desirable that the grains should be of 

 uniform size to mill to the best advantage. 



Hardness and texture (15). Hardness of wheat bears close relationship to gluten content, and this, in turn, 

 influences the value of the flour. Texture determines the milling qualities of wheat, especially the percentage of 

 flour which can be obtained. 



Color (10) . Color is an indication of the hardness and texture and also indicates whether or not it is bleached 

 or stack- or bin-burned. 



Questions. What causes stack burning? What causes bin burning? How may wheat be treated 

 to prevent smut ? Is smut present in the wheat of your community ? Collect samples of wheat heads 

 afflicted with smut just before they are ripe. Describe them. Does there seem to be more than one 

 kind of smut? Distinguish between them. Name the factors that influence the yield of wheat. 



References. Waters, H.J. Essentials of Agriculture, p. 156. Ginn and Company. Standards for Grading 

 Grain. United States Department of Agriculture. Office of Markets and Rural Organization. Dondlinger, 

 P. T. The Book of Wheat, pp. 36-37. Orange Judd Company. 



[88] 



Fig. 53. 



Apparatus for making test weight 

 of wheat 



In addition to the scale and vessel a wooden 

 straightedge for striking the vessel is required. 

 To avoid error in making the test a funnel 

 device is used for filling the vessel in such a 

 manner that the grain flows into it at a uniform 

 rate and from a constant height 



