136 HARVESTING, MARKETING, AND UTILIZING WHEAT 



EXPLANATION OF CUTS 



1. Weight per Bushel. 30. Good wheat should weigh 60 Ibs. pe2 

 bushel. Cut 2 points for each pound below this. 



2. Purity and Soundness. 30. Cut two points for each per cent 

 foreign matter or broken and unsound kernel. 



3. Uniformity in Color. 10. Let the bulk of the sample determine 

 the color. Cut 2 points for each per cent of other colors. 



4. Uniformity of Texture. 25. Cut two points for each per cent of 

 texture not uniform with bulk of sample. 



5. Uniformity in Size. 5. Cut 1 point for each per cent of small 

 sized grains. 



Written Report on Wheat Judging. Make a written report of about 

 two or three pages, answering these questions. For reference see lecture 

 notes and reference books. 



1. What is meant by "texture" as applied to wheat kernels? 



2. How is it related to color to composition? 



3. How is texture affected by climate and soil? 



4. Why does the miller prefer plump kernels for milling? 



5. Why does the miller object to cracked, bin burnt, and sprouted 

 kernels? 



6. What is the difference in color and quality of flour from hard and soft 

 wheats? 



QUESTIONS 



1. What is the proper time to cut wheat in humid regions? 



2. Give the different practices on the Pacific coast. 



3. What are the different practices in shocking grain? 



4. Compare threshing from shock or curing in stack. 



5. How does cost of production vary in the United States? 



6. Compare shrinkage of corn and wheat in storage. 



7. What are the principal market classes? 



