RELATION OF KERNEL TEXTURE TO WHEAT 
11 
The fat content was greater in four of the starchy types of kernels 
than in the more vitreous types. 
Table 4. — Chemical composition of the dark, mottled, and starchy kernels as they 
occur in the same sample of wheat; basis, 13.5 -per cent H 2 
Labo- 
ratory 
No. of 
sample 
Type of kernel texture 
Ash 
Fat 
Fiber 
Protein 
NX5.7 
Nitrogen- 
free 
extract 
HARD RED SPRING WHEAT SAMPLES 
7006 
7066 
7276 
fDark.... 
{Mottled. 
Istarchy _ 
(Dark.... 
{Mottled. 
Istarchy. 
Dark.... 
Mottled. 
Istarchy. 
Per cent 
Per cent 
Per cent 
Per cent 
1.75 
1.60 
2.87 
14.39 
1.77 
1.93 
2.56 
9.86 
1.73 
2.04 
2.66 
8.82 
1.76 
1.99 
2.85 
11.78 
1.76 
2.04 
2.60 
9.71 
1.78 
2.10 
2.56 
9.86 
1.89 
2.14 
2.54 
11. 63 
1.80 
2.01 
2.27 
9.32 
1.76 
2.03 
2.34 
8.09 
Pa 
cent 
65.89 
70.38 
71.24 
68.13 
70.38 
70.19 
68.30 
71.10 
72.28 
HARD RED WINTER WHEAT SAMPLES 
[Dark 
1.88 
1.89 
1.81 
1.76 
1.57 
1.54 
1.70 
1.78 
1.61 
1.67 
1.64 
1.48 
1.49 
1.46 
1.63 
1.57 
2.59 
2.53 
2.49 
2.49 
2.48 
2.52 
2.59 
2.52 
11.78 
10.21 
9.22 
10.70 
8.18 
7.49 
13.66 
13.02 
68.65 
7005 
{Mottled 
70.21 
Istarchy 
71.34 
(Dark 
70.07 
7154 
{Mottled 
72.77 
[Starchy ... 
73.49 
/Dark 
66.92 
7489 
\Mottled 
67.66 
DURUM WHEAT SAMPLES 
fDark.... . .. 
1.88 
1.78 
1.78 
1.91 
1.91 
1.80 
2.01 
2.06 
2.15 
2.02 
1.78 
2.07 
2.53 
2.48 
2.55 
2.71 
2.60 
2.62 
12.09 
10.01 
8.87 
11.49 
10.01 
8.93 
68.00 
7401 
{Mottled _ 
70.12 
(Starchy. 
71.14 
[Dark 
68.37 
7402 
{Mottled 
70.19 
Istarchy. 
71.08 
CRUDE PROTEIN CONTENT 
The crude protein content of the wheats varied from 10.70 per cent 
to 14.39 per cent for the dark kernel separations, from 8.18 per cent 
to 13.02 per cent for the mottled kernel separations, and from 7.49 
per cent to 9.86 per cent for the starchy kernel separations. Although 
the variation in the protein content shown for the dark kernels from 
the different samples is considerable, and although the mottled 
kernels from one of the samples was higher in protein content than 
those of the dark kernels from other samples, yet the fact that in every 
sample the dark kernel separation had the highest protein content and 
in every sample except one the mottled kernels the next highest pro- 
tein content is substantial proof of the existence of a close relationship 
between that factor (protein content) and kernel texture. The varia- 
tions between samples, on the other hand, instead of disproving this 
relationship, merely indicate that other factors such as variety, soil, 
and climatic conditions also have important influences on the protein 
content of wheat. 
Averaging all the samples, a much higher protein content is found 
in the dark kernels as compared with the mottled and starchy kernels. 
The mottled kernels had only a slightly higher protein content than 
