A STUDY OF WHEAT 117 



Spread the sample out on a blank piece of paper and make 

 a detailed study of each of the divisions given below. 



Purity. Make a study of purity by separating the sample 

 into the following groups : wheat of class ; other wheats ; 

 other grains ; foreign matter. Weigh each group and record 

 its weight and per cent of the sample in the blank form in the 

 column of that sample number. Weigh to one half of one 

 gram. Quantities less than one half gram may be indicated 

 as "trace." All the groups of the division should total 100 

 per cent for purity. 



For the remainder of the determinations in this exercise 

 use ten grams of the wheat from which other grains and for- 

 eign matter have been removed. This includes " wheat of 

 class " and " other wheats," as obtained by the first separa- 

 tion. 



Soundness. Make a study of soundness by separating the 

 kernels of this sample into the following groups : sound ; 

 broken; shriveled; sprouted; heat damaged. Weigh and 

 record the weight and per cent in each group. The total for 

 soundness should be 100 per cent. 



Color. Color in wheat is represented by different colors 

 and shades, as amber, dark amber, yellowish, and white. 

 Kernels subjected to adverse weather conditions are likely 

 to be discolored, and are known as bleached. The kernels 

 should be compared with type samples representing the dif- 

 ferent colors found in wheat. Light amber is represented by 

 durum wheat ; amber by the common hard winter wheats ; 

 dark amber by hard winter wheats of a very dark color; 

 yellowish includes those kernels which are yellow or have 

 yellow sides, and are often found in the hard winter wheats. 



