EXERCISES 27 AND 28 

 A STUDY OF WHEAT 



Object. To study samples of wheat with reference to 

 their quality and commercial grade, and to become familiar 

 with different classes and grades of wheat. 



Explanation. The principal use of wheat is for the pro- 

 duction of flour. Wheats differ in their milling value, de- 

 pending largely upon the quality. In determining quality 

 it is necessary to consider purity, soundness, color, texture, 

 size, and other conditions of the kernel. The student should 

 become familiar with the quality of different classes of wheat, 

 such as hard winter, soft winter, hard spring, durum, etc. 

 Representative samples of different classes and grades of 

 wheat are used in this study. 



Equipment. 1. Four ten-pound samples of wheat. 



2. Type samples of wheat, showing color and class. 



3. Balances weighing to one half of one gram. 



4. A weight-per-bushel tester. 



Directions. Weigh out twenty grams of wheat from one 

 of the samples, and make a detailed study of it. Use the 

 outline form " A Study of Wheat" to record the results of the 

 examination. Compare the sample of wheat under observa- 

 tion with named type sample for identification. Record the 

 type name in the column for that sample number for classi- 

 fication. 



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