122 LABORATORY MANUAL OF AGRICULTURE 



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 sam- 

 ple into the following groups : rye ; other grains ; foreign 

 matter. Weigh each group and record the weight and per 

 cent. For the remainder of the determinations in this study 

 use ten grams of rye from which other grains and foreign 

 matter have been removed. 



Soundness. Make a study of soundness by separating 

 the kernels of the sample into the following groups : sound, 

 broken, shriveled ; sprouted ; heat damaged, or otherwise 

 injured. Weigh, and record the weight and per cent in each 

 group. The total for soundness should be 100 per cent. 



Size. Separate the sample into kernels of the following 

 groups : large, medium, small. Weigh, and record weight 

 and per cent of each group on the blank form. The total for 

 size should be 100 per cent. 



Separate from the sample 100 average-size kernels. Weigh 

 and record the weight of the sample on the blank form in 

 the column for that sample number. Quantities less than 

 one tenth of one gram may be indicated as " trace." 



The weight per bushel is determined by using the weight 

 per bushel tester. Determine the weight per bushel of the 

 sample as described in Ex. 27. All samples of rye are 

 placed in the same class for commercial grading and given a 

 commercial grade similar to wheat. Designate the com- 

 mercial grade of the sample. 



