OP THR 



NIVERSITY 



COMPOSITION AND PROPERTIES OF AMERICAN 



CEREALS. 



WHEAT. 



In previous reports, Bulletins 1 and 4 of the Chemical Division, we have 

 discussed the changes in composition of many varieties of wheat as they 

 have been grown in Colorado during a period of years by Prof. A. E. 

 Blount. His attempts have been to improve by selection and crossing 

 the character of this grain both for the farmer and miller. What suc- 

 cess he has met with in increasing the yield and physical characteristics 

 will be evident from the data which follow. It has been our province 

 to study the changes in the chemical composition of the grain from year 

 to year, showing the result of varying conditions in this direction. This 

 has been done for four years, and before giving the results of the last 

 year's examination a summary of those of previous years will serve to 

 make them more intelligible. 



The first specimens of wheat were handed to the Division by Professor 

 Blount in 1881, and were of varieties which had been grown two and 

 three years in Colorado. They numbered thirty-three, and had the fol- 

 lowing average composition: 



Weight of 100 grains. 



Grams 

 4.865. 



Water per cent. . 



Ash do ... 



Oil do.... 



Carbohydrates do 



Crudefiber do 



Albuminoids do... 



Total 



Nitrogen do . 



9.86 

 2.28 

 2.41 



70.48 

 1.57 



13.40 



100. 00 



2.14 



From this average it was learned that in that year Colorado produced 

 a grain very rich in albuminoids, large in size, dry, and with little fiber 

 or hull. 



Among the specimens it was found that some were from domestic and 

 others from foreign seed, part being Eussiau. Knowing that Russian 

 wheat is the richest in albuminoids of any in the world, and that conti- 

 nental varieties as a rule contain more than our own, it wat' of interest to 



5 



