512 Jdurnal of Agricultural Research voi.xxi.No.s 
Table III .—Summary of crushing points and protein content of gg pure strains of 
Kansas-grown wheat 
Mean. 
Standard deviation. 
Correlation. 
Crushing 
point. 
Protein 
content. 
Crushing 
point. 
Protein 
content. 
Coefficient (r). 
G?n. 
9 > XI 5 
±i 54*4 
Per cent. 
n* 73 
±0. 0015 
Gm. 
2, 219. 38 
±109. 17 
Per cent. 
O. 8318 
±0. 0409 
O.0214 
±0. 003 
The wheat grain is placed between the jaws of the pliers, and weights 
sufficient to cut the kernel in two are suspended from the extremity of 
the upper, or fore arm, of the pliers. The writers (4) state: 
A number of more complicated arrangements were tried, but none seemed to give 
more uniform results than this simple contrivance. . . . The test was made by 
counting out 500 kernels, which were criished by opening the jaws of the pliers just 
wide enough to insert the grain between them and then allowing the weight to settle 
gently. The grains remaining unbroken by each weight were set aside and counted. 
. . . Five different weights were employed, viz, 0.75, 1.00, 1.25, 1.50, and 1.75 
pounds. 
The breaking point determined in this manner is necessarily very dif¬ 
ferent from the crushing point, as determined in the writer’s experiment. 
This will be apparent by reference to the differences in the methods as 
described above. In order to correlate the breaking weights and protein 
content, the former were reduced to grams and the number of broken 
grains—that is, 100 less the number remaining unbroken—in each case 
were grouped under the separate weights. Then the sum of the products 
of this number—that is, the number of grains breaking under each 
separate weight—multiplied by the breaking weight and divided by the 
total number of grains crushed, gives an average breaking point in grams 
that rests upon a common basis with the writer’s experiments, except 
for the differences due to the machine and the method used. The 
results, expressed as the mean breaking point in grams, are given in 
Table IV. The protein content is also given for comparison. 
Table IV .—Relation of mean breaking point to protein content of California-grown 
wheats 
WASHINGTON BLUESTEM 
Laboratory No. 
Number of grains broken by weight of- 
Mean 
breaking 
point. 
Average 
protein 
content. 
350.2 gm. 
453.6 gm. 
567 gm. 
6S0.4 gm. 
793.8 gm. 
4 . 
O 
53 
80 
O 
O 
Gm. 
461 
Per cent. 
8.q8 
206. 
5 
2 3 
46 
O 
O 
517 
8.85 
16. 
0 
57 
72 
O 
O 
517 
10.94 
5 . 
0 
57 
78 
O 
O 
519 
13*71 
i 5 . 
0 
46 
83 
O 
O 
527 
10.91 
9 . 
0 
17 
52 
O 
O 
539 
9*°5 
14 . 
0 
13 
69 
O 
O 
549 
12.79 
10a. 
13 
29 
44 
70 
7 
535 
8.76 
