520 
Journal of Agricultural Research 
Vol. XXI, No. 8 
tions are given in Tables XII and XIII. The chief constants in connec¬ 
tion with the calculation of the correlation coefficient are presented in 
Table XI. 
Table XII. —Correlation between specific gravity {subject) and protein {relative) in 6j 
strains of Kansas-grown wheat a 
10 . 00 to 
10 . 50 to 
11 . 00 to 
II. 50 to 
12. OO to 
12 . 50 to 
13 - 00 to 
IO. 49 
10 . 99 
II. 49 
II. 99 
12 . 49 
12 . 99 
I* 49 
IO. 245 
IO. 745 
II. 245 
ii- 745 
12 . 245 
12 . 745 
13 - 245 
l- 425 
•925 
• 425 
•075 
• 525 
i- 075 
i- 575 
1. IO 
>1. 12 
O. 20 
i. 14 
/ 
15 
} 117 
• 15 
I 
I 
1. 19 
1. 20 
>1. 22 
. IO 
1. 24 
/ 
1.25 
} 12 7 
• °5 
I 
2 
3 
A 
I 
12 
1. 29 
1.30 
}i-32 
. 00 
2 
IO 
< 
6 
8 
4 
35 
i -34 
i-35 
}i-37 
• °5 
2 
A 
A 
5 
2 
18 
i -39 
1. 40 
|l. 42 
. 10 
I 
x 
1.44 
3 
13 
12 
13 
W 
7 
2 
67 
“First three columns at left denote, respectively, classes of specific gravity, mid points of classes, and 
deviations from the mean. The three lines in the boxes at the top denote, respectively, classes of protein 
percentages, mid points of classes, and deviations from the mean. 
Table XIII .—Correlation between volume of kernel {subject) and protein {relative) in 68 
strains of Kansas-grown wheat a 
10.00 to 
10. 49 
10. 50 to 
10.99 
II. 00 to 
11. 49 
II. 50 to 
II. 99 
12. 00 to 
12. 49 
12. 50 to 
12. 99 
13. 00 to 
13. 49 
10. 245 
10. 745 
11. 245 
ii- 745 
12. 245 
12. 745 
13 - 245 
— 1-425 
—.925 
—.425 
+-075 
+-575 
+ 1.075 
+ i. 575 
15 
*9 
}•> 
— 3.60 
I 
5 
3 
4 
8 
3 
I 
25 
20 
24 
J-22 
+ 1.40 
2 
7 
IO 
7 
10 
2 
33 
2 5 
} 2 7 
4- 6.40 
I 
I 
x 
T 
A 
29 
X 
4 
30 
h 2 
+ 11.40 
I 
j 
34 
3 
12 
15 
12 
*9 
5 
2 
G8 
“First three columns at left denote, respectively, classes of volumes, mid points of classes, and devia¬ 
tion from the mean. The three lines in the boxes at the top denote, respectively, classes of protein per¬ 
centages, mid points of classes, and deviations from the mean. 
There seems to be no correlation between protein content, on the one 
hand, and either specific gravity or volume of the grain, on the other, 
as was found to be true for hardness and protein content. 
