NEMATODE GALLS IN MARKET WHEAT. . 11 
berries. For comparative purposes both have been reduced to the 
water-free basis. 
TABLE 2.—Chemical analysis of nematode galls in comparison with sound wheat 
berries. 
: ; Nematode Sound 
Chemical constituents. galls. heat: 
Per cent. Per cent. 
TBE OVE) OGL ANOLE es ges che ey eee SRN ase era re aR Oe A 6.9 2.06 
(CRUG UE ST] OLS BIS ee SR ane ec I a Tg ie lm ge Sra Page aoe paren ey peo ae 2252 2.68 
TROL ELN eee rae ee Ie Shee eae eee ame eee eee ce Ekibi cues Saas 21.3 13.70 
ING Laan en Un gate a aT oe iene geen Ne Oe cpm AVE ce ee Bea age TaN, Sg oe Tene sates aye! 2. 06 
INTEROLE TREO SULA CE Stanners he ai etre ae eter Os Peay ae og es ea ena ee 46.2 79. 00 
JEYEVO ROSEN ONS Sere alee ate NS i A ND ae ee a yen ie En anon ae eee ae DAU er al (ieee Seae oe thee 
SUSATSe eae ago" Eger re 7p mbe Eee Dake S035 se a ekeeerin ah tec al goes CELE 
NCTC EYE IC (Coxe gnel icetla per Walesa fae et eigen ae 110c.¢. 12¢.c. 
TE TPA GUNES ts ais SS eR eee ig a ea ge eT des eS aR ee None. 11.8 
IMOISt PlULes aetna Cee eee ee Rey GN Een rien s toot 2) Se ot NAR ON eine ae None. 28.8 
An examination of the chemical analysis of the nematode galls 
shows that the nitrogen-free extract, which in the normal wheat 
berry consists mostly of starch grains, has been greatly reduced. On 
the other hand, the crude fiber, crude protein, ash, and fat have been 
largely increased. The normal acidity of the whole wheat berry has 
likewise been raised ten times above that present in sound wheat. It: 
would seem that the percentages of these other components of the 
wheat berry had increased at the expense of the lesser amount of 
nitrogen-free extract, or carbohydrate. Microscopic tests for starch 
grains showed them to be almost completely absent. Whether the 
nematodes consumed the starch or whether their presence in the plant 
resulted in physiological disturbances precluding starch formation 
is difficult to say. 
The fact that the nematode galls contain no starch is very impor- 
tant. The lack of starch grains will necessarily result in a lower flour 
yield from any given quantity of wheat, with the nematode galls 
present. The presence of the galls in wheat will increase the per- 
centage of the lower-grade flours, because black specks, which are 
portions of the gall coat, remain in the flour and discolor it. 
Comparative milling and baking tests on a sample of wheat con- 
taining galls as obtained on the market with the same sample from 
- which the galls were removed by hand picking is given in Table 3. 
This work was done at the grain-standardization milling and baking 
laboratory at Fargo, N. Dak. 
