44 BULLETIN 1276, U. S. DEPARTMENT OF AGRICULTURE 
CRUDE-PROTEIN CONTENT 
Samples of several of the more important winter wheats have 
been analyzed for rds Dees content and have been milled and 
baked in the experimental mill of the United States Department of 
Agriculture. The milling and baking experiments were conducted in 
cooperation with the Milling Investigations Section of the Grain 
Division of the Bureau of Agricultural Economics. Complete data 
regarding the wheat, flour, and bread from each lot of wheat tested 
have been obtained, but data on only three important factors are 
presented here. The average results shown are from varieties grown 
during three or more station years. 
Each sample of wheat is analyzed for nitrogen. The percentage 
of crude protein is the percentage of nitrogen multiplied by the factor 
5.7. The result is then computed to a standard basis of 13.5 per 
cent moisture in the wheat, as the samples vary somewhat in mois- 
ture content. The protein content of wheat is an indication of the 
strength of the flour and of the gluten content. The average per- 
centages of protein in 14 varieties of hard red winter wheat, com- 
pared with those of Kharkof during the same station years, are 
shown in Table 24. 
TaBLE 24.—Crude-protein content in 14 varieties and strains of hard red winter 
wheat grown at 14 experiment stations in the Great Plains and Great Basin areas 
during three or more of the eight years from 1915 to 1922, inclusive, compared 
with that of the Kharkof variety in the same station years 
[Data obtained in cooperation with the Research Laboratory, Grain Division, Bureau of Agricultural 
Economics] 
Crude-protein content (per cent) ! 
Class and variety C.I.No Station Difference 
oar : years Variety Kharkof, 
named ae 
y Less Greater 
VRC Bere eit WR 1 APD Nt of Mo Riigee a 5797 5 14.1 14.9 O Sire As 
FAUT OTe eee ng Ss et ee A eee ROE 1438 8 15.5 15.9 Alpe Sara 
Belge ling sso So PSS ae en Se 1543 3 14.8 14,2 a3 5 eee 0. 6 
BIA ck lao 8 ee > Ns 6 a eI 6251 13 13. 8 14.0 Peta xe 
ESATA TC er ee dk en ig eg nee STI 5146 25 14.7 14.8 11S) RA gw Speen 
1 CSN OO CO L0G fee, ieee a Meenas Bala ee eS peeks agen 6700 il 14.7 14.07. loach ee eee 
an ar kG pede Skin f= PER ond te PANG renin 1442 54 14. Shee ee Se ee ee 
eee eee OH 2 ie eR ARES 1583 3 14.4 if: He Ie eee. eS 2 
iharkof (Hays: No. 2)2 2232 222 See eet 6686 3 GSS 15,2. |. See 3 
isin fra Ket 2 se 2 ck Ben os BES ied 6155 9 15. 0 14° $2 ee 2 
Montana NOH Sbr eb en ae siete et 5549 6 Loa 14:83 eters 5 
INebraskasN 6260.2 ste a ee 6250 4 14.2 1s a AB ERE RS 5 5 
RTC a 8 so ERD oh Ve ee rad 1558 8 14.3 14.4 Ne Sates 
GEN ba eh Rn 1571 7 15. 2 iP ol ells 5 
ID Orr H PO a BIA eg eb Gbee 3689 3 1B ER: 13, 2.) 233 See il 
1 Crude protein equals nitrogen < 5.7 computed to a basis of 13.5 per cent moisture in the wheat. 
Kharkof wheat has had an average protein content of 14.5 per 
cent from 54 samples representing as many station years. Most of 
the hard red winter wheats have about the same protein content 
as Kharkof. Altara and Alton have comparatively less protein. 
Beloglina, Montana No. 36, Nebraska No. 60, and Turkey (C. I. 
No. 1571) have been found to have somewhat higher percentages 
of protein than Kharkof. 
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