532 
Journal of Agricultural Research 
Vol. XXIII, No. 7 
The data in Tables I and II show a very high positive correlation 
between protein content in wheat and flour. The coefficients of cor¬ 
relation range from 0.8036 ±0.0344 for the Colorado spring wheats to 
0.9728 ±0.0046 for the Idaho winter wheats. The average for the com¬ 
mercial varieties is almost identical with that for the pure strains. 
DRY GLUTEN AND PROTEIN IN THE WHEAT 
In view of the significance attached to the gluten content as influencing 
the strength of flour, the relation of the former to the protein content 
in the wheat is of interest. 
Table III .—Correlation between dry gluten and protein content in Ohio winter wheats 
of commercial varieties 
r «* 0.8695±0.0217. 
Table IV .—Correlation coefficients for characters dry gluten and protein content in wheat 
Kind of wheat. 
Number of 
samples. 
Coefficients of correla¬ 
tion. 
Commercial varieties: 
Colorado spring wheats. 
48 
0. 6951 ±0.0503 
North Dakota spring wheats. 
37 
. 8300 ± .0345 
Ohio winter wheats. 
58 
. 8695± . 0217 
Idaho winter wheats. 
60 
. 9824 i .0031 
Pure strains: 
Maine spring wheats. 
3 i 
.9603^ .0095 
Ohio winter wheats. 
13 
. 9483 zfco. 0190 
The correlation between these two chemical characters is positive and 
very high, as would be expected. The correlation coefficients range from 
0.4951 ±0.0503 for the Colorado spring wheats to 0.9824±0.0031 for the 
Idaho winter wheats, the data for the two States marking again the limits 
of the range as in the case of the relationship of the protein in wheat to 
protein in the flour. 
