Grade. 

 Date. . 



EXERCISE 15 

 WHEAT JUDGING 



Object. To learn how to judge threshed wheat. 



Material. Threshed lots of wheats representing hard winter, hard 

 spring, red wheat, white wheat and durum wheat; also local samples. 



Method of Analysis. Mix each sample thoroughly and dip out about 

 a teaspoonful. If the student is very particular to take the kernels as they 

 come 100-grain samples may be used. 



Weight per Bushel. In measuring grain pour it into container loosely, 

 fill level full and stroke with a straight edge. A one- or two-quart sample is 

 sufficient to determine the weight per bushel. 



Purity and Soundness. Foreign matter and broken or injured seeds may 

 bt classed together, as they must all be removed to find net weight of 

 good grain. 



Injured grains are of four classes: 1. Bin burnt and stack burnt means 

 wheat overheated in bin or stack, causing oil to exude and giving a dark 

 appearance to the germ end. 



2. Sprouted grain. Generally shows dried sprout. 



3. Broken grain. 



4. Shriveled grain, due to arrested development in growth, from such 

 causes as disease, insects or unfavorable weather. 



(Having discarded impurities and unsound grain, use sound sample for 

 the rest of the exercise.) 



Texture and Hardness. In general the wheats from the drier regions 

 are classed as "hard" wheats while those from the humid regions are classed 

 as "soft" wheats. There is a large intermediate class, known on the market 

 as "red" wheats. In general the harder wheats are darker in color (the 

 durum wheat is an exception) and higher in protein content. The hard wheats 

 make a "strong" flour adapted to light bread making, while the soft wheats 

 produce a "short" and "weak" flour adapted to biscuits or cracker making. 



Color cf Kernels. As already explained, color is related to hardness. 

 The "amber" and "clear red" wheats are those with a glassy translucent 

 appearance when broken, and hard texture. Most hard wheats are clear 

 red in color but the durum wheats are an exception, being "light amber." 

 The "dull red" wheats, known as "red" on the market, are medium hard, 

 but white and starchy when broken. There are two causes of redness in wheat. 

 In the hard red wheats the redness is due to the hard vitreous endosperm. 

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