WHEAT 285 



Sound wheat of high milling qualities usually contains 

 not more than 0.25 per cent, of acid bodies, less than 2 

 per cent, of soluble carbohydrates, and i per cent, sol- 

 uble proteids. 



387. Composition of Different Varieties of Wheat 

 The different varieties of wheat, as spelt and durum, are 

 similar in composition to ordinary wheat with minor vari- 

 ations in protein and fiber content. Spelt has a chaffy 

 covering which gives it somewhat the same proximate 

 composition as barley, but when the chaff is removed 

 the seed has about the same general composition as 

 wheat. In durum, the percentage of protein varies with 

 the conditions under which the grain is grown. In the 

 table given at the close of this chapter, it will be seen 

 that durum has about the same content of proteid matter 

 and other nutrients as hard spring wheat grown under 

 similar conditions. 



Experiment //. Grading wheat. Make the following tests with 

 three samples of wheat, (i) Obtain the weight per quart (dry 

 measure), and then calculate the weight per bushel of each. (2) 

 Weigh 100 kernels of each sample. (3) Place ten representative 

 kernels (of each) end to end and measure the length in millimeters 

 and inches. (4) Note the color and appearance of each sample. 

 (5) Observe if the kernels are " well filled ;" (6) free from weed 

 seeds and if there are any indications of smut, frosting, or bleach- 

 ing. (7) Assign a grade to each sample (see Section 385). 



388. American and Foreign Wheats. A compilation 

 of analyses of wheats and other cereals grown in different 

 countries has been made by Konig. Absolute compari- 

 sons as to composition cannot be made because of numer- 

 ous local factors which affect the wheat, as climate and 



