SOME PROPERTIES OF THE WHEAT KERN 



TABLE 4. Analyses of spikes of wheat, arranged according to nitrogen content 



Crop of 1902 Continued. 



3.5 TO 4 PER CENT PROTEID NITROGEN. 



Table 5 shows at a glance the averages for each of the classes of 

 spikes just tabulated, and permits of a comparison of the average 

 figures for each class/' 



The determinations of specific gravity were made by the following method, devised by 

 Prof. S. Avery: A light basket of wire gauze was suspended by a hair from the hook that 

 supported one of the pan hangers of the balance. The basket was allowed to hang in a 

 beaker of benzol supported by a shelf above the pan. By using a counterpoise the balance 

 was now brought to the zero point. The balance was kept at zero by the occasional adjust- 

 ment of a rider on the left arm of the beam. The wheat was weighed on the pan of the 

 balance, then transferred to the basket and weighed in benzol, and the temperature of the 

 latter carefully noted. The specific gravity was calculated from the well-known formula: 

 Wt. in air X sp. gr. in benzol at T g 

 Wt. in air wt. in benzol 



