24 



IU1.1.II I N 198, I'. S. DEPARTMENT OF AGRICULTURE. 



Table XIII. — Characteristics of grain and of flours from spring wheats grown at the 

 Moro substation in 1913, 1914, and 1915 — Continued. 



Kernel Characters, Chemical Analyses, Kernel Weights, \\i> Bushel Weights of the 



i ,i: uN'-i'oii! inued. 





C. I. Xo. 



Kernel 

 color. 



Water. 



Ash. 



Nitro- 

 gen. 



Pro- 

 tein 

 (NX 



5.7). 



Alco- 

 hol- 

 solu- 

 ble 

 nitro- 

 gen. 



Weight. 



Variety. 



1,000 

 ker- 

 nels. 



Bushel. 



Grown in 191.5 — Continued. 



Kernel hard. 

 Beardless: 



4158 



2200-1 



2407-2-1 

 2227-1 

 2404-1 

 2346-1 

 2495-1 



4067 

 2826 



1697 



2669 



2793 



2203-2 



4158 

 2200-1 



2407-2-1 

 2227 



2404-1-1 



2346 



2495-1 



Red 



Amber 



Red 



...do 



...do 



Amber 



...do 



White . 

 ...do 



...do 



Red 



...do 



...do 



...do 



Amber 



Red 



...do 



...do 



Amber 



...do 



P(rct. 

 8.23 

 8.46 



6.61 

 6.67 

 7.00 

 8.16 

 6.74 



7.59 

 8.78 



' 8.24 

 8.17 

 8.22 

 8.37 



8.10 

 6.39 



7.66 

 7.47 

 7.66 

 8.39 



7.74 



Perct. 

 2.42 

 1.58 



2.12 

 1.89 

 1.99 

 2.07 

 1.9S 



2.05 

 1.82 



1.94 

 1.92 

 1.96 

 2.02 



2.11 

 1.64 



1.88 

 1.88 

 1.75 

 2.03 

 1.81 



Perct. 

 3.26 



2.67 



2.95 

 2.81 

 2.85 

 2.97 

 2.97 



2.80 

 2.89 



2.73 

 2.82 

 2.98 

 2.82 



2.99 

 2.57 



2.74 

 2.88 

 2.67 

 3.00 

 2.76 



Perct. 

 18.60 

 15.20 



16.80 

 16. 00 

 16. 25 

 16.90 

 16.90 



15.99 

 16.47 



15.55 

 16.08 



16.96 

 16.07 



17.03 

 14.64 



15.93 

 16.41 

 15. 22 



17. 06 

 15.72 



Perct. 



Grama. 

 16.0 

 24.5 



27.2 

 24.5 

 29.2 

 20.6 

 26.7 



26.9 



27.2 



26.9 

 26.2 

 28.5 



27.5 



20.1 

 28.3 



32.3 

 53.1 

 30.3 

 20.2 

 1 28.5 



Pounds. 

 52. 7 





61.0 



Bearded: 



Aulieata 



Chul 



Yantagbay 



Saumur 



53.7 

 55.0 

 54.8 

 53.2 

 56.4 



Averages. 

 Kernel soft. 

 Beardless: 



55.1 

 59.5- 



Bearded: 



Early Baart a 



00. 1 



Heine Squarehead a 



Rietia 



55.9 

 56.8 





54.9 



Kernel hard. 

 Beardless: 



54.8 





59.3 



Bearded: 



Aulieata 



Chul<* 



Yantagbav 



Saumur a 



Talimka 



57.2 

 55.0 

 56.1 

 54.1 

 56.6 



Chemical Analyses and Baking Qualities of the Flour. 





C5 



bo 



>z 



o 



a 

 a 



O 







"8 



< 



03 



tc 

 o 



iz 



05 



B . 



I O 



a; •— 



3 



og 

 V to 



O Js 



o'3 



< 



X 



.3 

 o 



o 



100 grams 

 of flour. 



Loaf. 



Variety. 



Qj Si 



cz o 



£ a 



3 O 



J 'a 



y. 3 

 <z a 



o 



o 



1 



0> 



Grown in 1913: 



Pacific Bluest em 



Heine Squarehea'l 

 Rieti 



4067 



2669 



2793 



2203-2 



[158 



22DO-1 



2407-2-1 



2404-1-1 



2495-1 



P.cl. 

 I L.83 

 11.83 

 11.72 

 11.80 

 11.78 

 11.55 

 11.79 

 11. 09 

 11.81 



P.ct. 



0.448 

 . 510 

 .548 

 .464 

 .396 

 . 428 

 .400 

 .392 

 .428 



P.ct. 

 1.90 



2.17 

 2.19 



2.D7 

 2.20 

 2.07 

 2.D7 

 1.98 

 2.07 



P. Cl. 



0. 295 

 .203 

 .267 

 .203 

 .267 

 .100 

 . 204 

 .246 

 .154 



P. ct. 

 1.05 

 1.25 

 1.29 

 1.09 

 1. 12 

 1.20 

 1.12 

 1.07 

 1.10 



P.ct. 

 lfi. 83 

 12.37 

 12. 48 

 11. SO 

 12.54 

 11.80 

 11.80 

 11.29 

 11.80 

 11.05 



14.65 

 15.50 

 12.94 

 15.50 

 17. 39 

 14.48 



C.c. 



(it. 5 

 00. 

 07.5 

 69.0 

 71.0 

 74.5 

 73.7 

 71.8 

 72.5 

 71.5 



67*. 



67.0 

 62.0 

 65. 



0s. 

 65.0 



C.c. 

 400 

 445 

 550 

 400 

 660 

 585 

 590 

 620 

 580 

 810 



380 

 620 

 585 

 480 

 420 

 405 



P. ct, 



.•'.II 



c93 

 c93 



95 



96 

 C95 



95 

 C96 

 C95 



97 



g93 



99 



g94 



-Oil 



gftlj 



K92 



P.ct. 



88 



C90 



86 





87 





96 





<*93 



Aulieata 



93 





94 



Talimka 



93 



Standard 



98 



Grown in 1014: 



Bobs 



4067 

 2826 

 1697 

 2609 

 2793 

 2203-2 



10.53 

 10. 91 

 11.29 



in. 96 



HI. 70 

 12.06 



.580 



.490 



. 570 

 . ,-.;,o 

 .540 

 . 500 



2.57 



2.72 

 2.27 

 2.72 

 3.05 

 2.54 



.337 

 .390 

 .358 

 .347 



. 386 

 .372 



.751 

 .730 

 .596 

 . 326 

 .870 

 .709 



95 

 98 





98 



Heini id 



R iel i 



94 

 92 





94 



a Data for 2 years only. 



b Abbreviations: c=creamy, vc=very creamy, g=gray. 



■ Stiff. 



d Spongy. 



