IHSi'USSION OF KESULTS. 



Tt \\ill he readily >eeii that the highest protein wheats are those 

 from Ivii.xxiji. while the spring wheats of North Germany and the 

 durum and spring wheats of the United States rank next. While 

 the highe.xt production value occurs in the English wheat which is 

 very low in protein, all of the hard wheats high in protein are like- 

 \vi>e high in total production value. The actual production value 

 is much higher for wheat than for any of the other energy-producing 

 cereals. Thi> i> readily explained because of the small amount of 

 crude fiher present, almost the entire amount of nitrogen-free extract 

 constituent^ he ing in the form of true carbohydrate which possesses 

 a relatively high coefficient of digestibility. 



While the effect of introduction on European oats and barley is to 

 increase the protein content, the effect produced on Russian durum 

 wheat, which ix originally a very hard, high protein wheat, is, at least 

 in mo.xt localities {,. lower the protein content to some extent. Other 

 rexiilts. ho\\e\er. >ho\v that in the d rier semiarid regions of the United 

 Staiex the pniein content even of Russian durum wheat is main- 

 tained 01- may even he increased, so that this is not really any excep- 

 tion to the general effect of introduction on foreign-grown cereals. 



The hard wheats p,,^r ing. as they do, a large amount of protein, 

 have a narrou nutritive ratio. ><> that taken together with the high 

 production value thc\ are naturally the most concentrated of the 

 -prodiicini: cereal- of the oat class. 



TA n i i \ \ I V WTuOta nn I >is, .s n r, rage results. 

 imls per hundred pounds of dry matter.! 



M, 



Fat. 



Crude fiber. 



64971 Bull. 12009 3 



