A STUDY OF OATS 139 



them and record their weight. Compare the weight of 100 

 average-size kernels in the different samples studied. The 

 size of kernels differs in the different classes of oats. 



The weight per bushel is determined by using the weight- 

 per-bushel tester, as has been described in Ex. 27. Deter- 

 mine the weight per bushel of the sample. 



The commercial grade is determined by the foregoing 

 factors, and the grade is given according to the quality of 

 the sample. The grain inspection department of the various 

 states provide rules for the grading of oats. The following 

 rules govern the inspection and grading of white oats in 

 Kansas : 



No. 1. White Oats. Shall be pure white oats, dry, 

 sweet, sound, clean, and free from other grain. 



No. 2. White Oats. Shall be seven-eighths white, sound, 

 dry, and contain not more than 1 per cent each of dirt and 

 foreign matter or 3 per cent of other grain. 



No. 3. White Oats. Shall be seven-eighths white, sound, 

 dry, and not more than 3 per cent of dirt or foreign matter 

 nor 5 per cent of other grain. 



No. 4. White Oats. Shall be seven-eighths white, tough, 

 musty, or from any cause unfit for No. 3. 



Make a study of as many other samples as the time permits. 



