12 BULLETIN 734, U. S. DEPARTMENT OF AGRICULTURE. 
Taste 3.—l/illing and baking test of nematode gail infected cheat. 
z Operation. ; galls 
: and galls removed 
Milling test: 
Weight per bushel— 
iineleanede se wes. 3. S222! Ss So Se ee ee ee pounds. - 36 ts) 
Seoured!. 2+ a OSes ee ee ee a ee eee ee ee do. -_. 61 61.5 
DETCONENGS © Sn ee eng Re ee PaO ROE Ee RO per cent. 5.5 5.5 
Mill products— 
hal Sa OUT Hs hr a Re ek eee Eee pees per cent... "Raye 73.9 
phorisiand tow Prades ooo se Sees ea ey ee des 14.0 12.3 
BET a7 31 dS SS ee ES ee Sha ee ape eee Seat ae, Whe ee et Ss YO 1455 14.0 
GERAIS a ee aa Fee oe Aa a ae ee er a nn mie do iB 3: 
IMOISEHEE A FLOMUDCH AE ss oo = ee NS SEAR ae ee ae ee ee ers do_—-| 9.8 9.8 
LAG oe eae eee sateen ee a ae Seed re ee Uae ness Le Se Se dazs=: 9.8 9.8 
After. - i. See ped Pe eae eee tee ee ee ee Ae ee ee dos5 14.6 1421 
Baking test: i 
Flour RISGG: (02 Nees Se A ee eS See grams...) 340 340 
WHALER HSO Ge See Se > a te ae aed GS ee meee cubic centimeters. _ 180 | - 180 
CIENEGA soo ere eh s St a SEE ah See ee ee eee grams... 483 is4 
Maolumeotlont. = '. . S522 acs alate J sees ae eee cubic centimeters. -| 2,080 2,010. 
Colonie 283 oe Se en ee SS ee ee nee 72 $3 
EGREIEC = a ae S52 Se A Se Sen oe Se ee ae ee ee 94.5 = sige. 
OS TELE G ease Ss See oa aM tee see SU gee eee Se Ru ie a eR NR a Dark gray. Cray 
PR GTIUAR S52 Se sr a a 8 Sg ee SR eS 8 ee athe ee eee () Non2e 
1 Noticeably unpleasant odor present throughout process 
Mr. L. M. Thomas, who conducted the tests at Fargo, writes: 
With ordinary cleaning machinery, where the separation of foreign Se 
is accomplished by means of sieves and air currents, only a very small per- 
-centage of the nematode masses can be removed from the wheat. In the case 
‘of the sample milled, the original contained 2.7 per cent of infected kernels. 
After cleaning the sample by the process used in preparing all our samples for * © 
milling, the,sample still contained 2.5 per cent of infected Kernels, or 92.6 per 
cent of those in the original sample. The most satisfactory method perhaps 
of removing these nematode masses would be by floating them away from the 
wheat. In mills equipped for washing wheat, this could easily be done, but 
where there is no washing and drying system it is doubtful if any appreciable 
number of these infected kernels could be removed. 
The results of the milling test also show slight variations. Less 
flour was obtained from the sample containing galls than from the 
hand-picked samples. The flour from this sample contained black 
specks resulting from the breaking up of the galls. There was like- 
wise a correspondingly increased amount of shorts -and low-grade 
flours. The baking test also brought out slight differences. The loaf 
made from the flour containing the ground-up galls was quite in- 
ferior in color and had a dark-gray crumb. Throughout the baking 
process a noticeably unpleasant odor was present with this sample. 
The texture and volume of both loaves, however, were not affected 
to any extent. | 
The temperature of the water used in tempering these samples was 
62° F. In the tempering of samples for milling on the small ex- — 
perimental mill there is no application of heat or steam. In com- 
mercial mills there would often be a slight application of steam to 
ue wheat just before it enters the rolls, the object being to toughen 
the bran. & 
