18 Nebraska Agricultural Exp. Station, Research Bui. 11 
Table 4 — Summary of sprout value determinations for different 
grades of wheat seeds. Data calculated on basis of the original 
unselected seed as 100 per cent {1913 cropY 
Kind of seed 
Relative 
weights of 
100 seeds 
Relative sprout values of 100 seeds 
(moisture-free) 
Stem growth 
Root growth 
Total veg- 
etative growth 
(1) 
Per cent 
(2) 
Per cent 
(3) 
Per cent 
(4) 
Per cent 
(5) 
TURKEY 
Unselected 
Large plump 
Large shrivelled 
Small plump 
Small shrivelled 
Dough stage 
RED WINTER WHEAT (PURE STRAIN NO. 42) 
100 
155 
99 
83 
74 
89 
100 
123 
82 
70 
50 
55 
100 
163 
73 
96 
65 
92 
TURKEY RED WINTER WHEAT (STANDARD VARIETY) 
Unselected 
Large 
Medium. . 
Small 
Horny .... 
Starchy. . . 
100 
132 
116 
88 
91 
118 
100 
150 
123 
115 
103 
124 
BIG FRAME WINTER WHEAT 
Unselected 
Large plump 
Large shrivelled , 
Small plump 
Small shrivelled . 
Dough stage. . . . 
Horny 
Starchy 
100 
114 
95 
67 
61 
61 
90 
102 
100 
114 
102 
77 
60 
66 
93 
96 
100 
142 
124 
112 
84 
120 
100 
139 
141 
99 
63 
83 
101 
124 
SCOTCH FIFE SPRING WHEAT 
100 
134 
79 
77 
54 
65 
100 
147 
123 
113 
96 
122 
100 
123 
116 
85 
61 
72 
96 
106 
Unselected 
100 
100 
100 
100 
123 
108 
89 
102 
Small 
86 
65 
51 
60 
MARQUIS SPRING WHEAT 
Unselected 
100 
100 
100 
100 
113 
119 
180 
130 
Small 
74 
82 
128 
90 
iThese data are calculated from table 2. 
substance is largely due to respiration and somewhat to other 
metabolic processes. 
Altho there are some irregularities, due doubtless in part to 
experimental error, there is a marked general relationship between 
