12 
BULLETIN 1420, U. S. DEPARTMENT OP AGRICULTURE 
the starchy kernels. The average difference between the dark and 
mottled kernels was 2.4 per cent, whereas between the mottled and 
starchy kernels it was only 0.8 per cent. The relationship between 
6 
CRUDE PROTEIN (Nx5.7) IN WHEAT— PERCENT 
8 10 12 
HARD 
RED 
spring <; 
Sample 
Nos. 
HARD 
RED 
WINTERS 
Sample 
Nos. 
7066 
7276 
7005 
7154 
7489 | 
DURUM 
Sample 
Nos. 
7401 
7402 
6 
oft/ad FTH Starchy 
CRUDE PROTEIN (Nx5.7) IN FLOUR — PER CENT 
8 10 12 14 
HARD 
RED 
SPRING < 
Sample 
Nos. 
HARD 
RED 
WINTER 
Sample 
Nos. 
DURUM 
Sample < 
7006 
7066 
7276 
7005 
Nos 
7402 
I '".''I Starchy 
Fig. 5.— Comparison of the protein content of the separations of dark, mottled, and starchy kernels 
wheat and of the protein content of the flour milled from each 
