COMPARISON OF AMERICAN WHEATS. 
A/ 
TO 
/O 
fcfO/<S'7-Uf?£ COArrENT—re/* cent- 
/o./ //./ /<?./ /&./ /<*./ /&./ /&/ 
TO TO TO TO TO TO TO 
// /& /S /<* /& /6 /T 
Figure 6 would seem to prove the hypothesis that the reason for this 
relationship lies in the evaporation of moisture during the milling 
process. It shows that there is a very regular increase in milling 
loss as the moisture content increases. 
FLOUR YIELD AND WEIGHT PER THOUSAND KERNELS. 
That there might be a relationship between milling yield and 
average weight of kernels was suggested by several seemingly perti- 
nent facts. Plump or well-filled kernels naturally have a higher 
weight than shriveled kernels, and that the former are superior in 
quality as far as milling yield is concerned is evident. Likewise, field 
damage from sprouting, leaching, and other causes tends to decrease 
the weight of the 
kernels somewhat, 
and these facts 
bear a direct rela- 
tionship to mill- 
ing quality. Fig- 
ure 7 presents 
graphically the 
results of the 
study of these 
two factors in re- 
lation to each 
other. It will be 
noted from this 
that the weight 
per 1,000 kernels 
apparently is not 
a very good indi- 
cation of milling 
yield. Only in 
the case of badly 
shriveled samples having an unusually low weight does this factor 
parallel low flour yield. Two or three factors seem to contribute 
toward this result. The first and probably most important are 
varietal differences. Some varieties of wheat have comparatively 
small kernels, yet give as good a flour yield as wheat of other varie- 
ties having much larger kernels. Then, again, seasonal and general 
environmental conditions cause variations in the size of kernels 
which do not seem in all cases to be accompanied by corresponding 
changes in milling yield. One factor related to this is the moisture 
content, an increase in which also increases the weight of kernels, 
but this is accompanied by a decrease in flour yield. 
91418°— Bull. 557—17 2 
3.5 
3.0 
2.5 
/ s 
/.o 
.5 
/s 
73 
/4 
207 23& SOT 30 2 7 
Fig. 6. — Diagram showing the relation between the loss in 
milling and the moisture content of the wheat. 
