RELATION OF KERNEL TEXTURE TO WHEAT 5 
in test weight per bushel both before and after scouring. The 
differences in test weight between kernel textures were comparatively 
small. The kernels of dark texture averaged 62.2, the mottled 62.7, 
and the starchy 61.4 pounds in test weight before scouring and 62.7, 
63.3, and 62 pounds, respectively, in test weight after scouring. 
Although not of particular importance in connection with kernel 
texture, it is of interest that scouring had the effect of increasing the 
test weight of every one of the hard red spring and hard red winter 
wheat separations, whereas with the durum separations it had just the 
opposite effect. The reason for this reversal of effect in the case of 
the durum wheat separations is not known, but a similar tendency has 
been observed before in connection with tests on other durum samples. 
WEIGHT PER 1,000 KERNELS 
A considerable spread was shown in weight per 1,000 kernels. 
The lowest w eight was 23.7 grams for the dark kernel separation of 
the hard red winter wheat sample No. 7005 and the highest weight 
was 46 grams for the dark separation of the durum sample No. 7401. 
Considering all the samples no consistent tendency was shown for 
any type of separation to weigh more than any other type. The 
only definite fact established by the results was that the weights of 
the durum separations were in every instance higher than those of 
the hard red spring and hard red winter wheat samples. 
It might be expected that the weight per 1,000 kernels would have 
a consistent relation to test weight per bushel but this is not the case. 
For example, in the separations for the hard red winter Kharkof 
variety sample No. 7154 the starchy textured kernels, although 
lowest in test weight per bushel both before and after scouring, was 
highest in weight per 1,000 kernels. 
SPECIFIC GRAVITY OF KERNELS 
The data presented on specific gravity show a very definite relation- 
ship between that factor and kernel texture. In each sample the 
dark separation was highest in specific gravity and the strachy 
separation lowest. The mottled separations of four of the samples, 
however , were higher in specific gravity than were some of the dark 
separations from other samples. 
MILLING YIELDS 
In Table 2 the milling results obtained from the various types of 
kernel texture are given. The products resulting from the milling 
of these wheats were straight flour, bran, and shorts. 
The results given for flour yields were in most cases highest for 
the dark kernels. This is particularly significant because the dark 
kernels were not highest in test weight per bushel. In other mill 
products the starchy kernels usually yielded the greatest percentage 
of bran and the least percentage of shorts. No consistent differences 
in bran or shorts yields were noticeable between the dark and mottled 
kernels. The durum wheat separations consistently yielded the 
highest percentages of flour and the hard red spring wheat samples 
yielded the lowest. 
