286 
Journal of Agricultural Research 
Vol. I, No. 4 
It seems justifiable to conclude that climate is the principal factor 
influencing the protein content of wheat, and that soils, when used as in 
this experiment, have little or no influence. 
GUADIN IN PROTEIN 
With very few exceptions, the amount of alcohol-soluble nitrogen or 
gliadin bore a close relation to that of total nitrogen. The percentage 
of gliadin in the wheat grown on the different soils in the three localities 
during the years 1909 to 1912 remained practically constant at 41 per 
cent, except in the case of wheat grown on Maryland soil and on Cali¬ 
fornia check soil in California in 1909, and on Maryland soil in California 
in 1911. These 3 exceptions out of 42 samples can not be explained and 
must be assumed to be accidental. From Table II it would seem that 
those samples grown on Maryland soil in California in 1909, 1911, and 
1912 and in Maryland in 1912 formed exceptions to the rule. When 
general averages are considered, however, practically no differences in 
gliadin number due either to difference of soils or to change of seasonal 
conditions are noted. Table III gives the average gliadin numbers of 
the samples grown on each of the three soils in California as 41; in Kan¬ 
sas, 42; and in Maryland, 40. Table IV shows the gliadin number of 
the wheats grown on California soil in each of the three localities to be 
42; on Kansas soil, 41; and on Maryland soil, 40. There seems to be a 
slight tendency for the Maryland soil to be low in gliadin. The differ¬ 
ences are, however, small and probably no weight should be given them. 
PAT 
The amounts of fat agreed very closely in the case of wheat grown on 
the different soils in any one locality, only 3 out of 42 samples showing a 
greater variation than 0.2 per cent, which may be assumed to be the 
limit of error for fat determinations. When averaged by locality, the 
results were 1.97,«2.00, and 1.94 per cent for wheat grown in California, 
Kansas, and Maryland, respectively. When averaged by source of soils, 
the results were 1.93, 1.98, and 1.97 per cent for samples grown on Cali¬ 
fornia, Kansas, and Maryland soils, respectively. The results taken as a 
whole indicate that fat is not affected to any great extent by climatic 
or soil conditions. 
FIBER 
The fiber showed a somewhat greater variation in amount than did 
the fat. The results as a whole indicate that a greater influence is 
exerted by seasonal or climatic changes than by differences in soils. 
This is shown in Table III, with the average fiber content of 2.34, 2.89, 
and 2.63 per cent in the wheats grown on the three soils in California, 
Kansas, and Maryland, respectively. 
The wheat grown in the three localities on California soil gave 2.55 
per cent of fiber, on Kansas soil, 2.59, and on Maryland soil, 2.73. (See 
