14 IMPROVING THE QUALITY OF WHEAT. 



All of these factors have been studied, and are recognized as opera- 

 tive. Nothing, however, appears to have been done to show their 

 influence upon the actual amount of nitrogen taken up by the wheat 

 plant and deposited in the kernel. This is really the point of greatest 

 interest; for although it is desirable to secure a wheat of greater nutri- 

 tive value, it should not be done at the sacrifice of yield of nitrogenous 

 substance. 



Admitting that variation in the nitrogen content of wheat is 

 induced by the conditions mentioned, it is essential to the plant 

 breeder to know whether a high or low nitrogen content may be, 

 under similar conditions, a characteristic of an individual plant; 

 whether this quality is transmitted to the offspring; with what con- 

 stant characteristics it is correlated, and whether a high percentage 

 of nitrogen in a normal, perfectly matured wheat plant is an indica- 

 tion of a large accumulation of nitrogen by that plant. 



The data contained in this paper cover the points mentioned, and 

 it is hoped that some definite information has been gained that will 

 lead to a practical solution of the problem of improving by breeding 

 the quality of wheat for bread making. 



