Feb. 17,1923 
Correlations Between Wheat and Flour 
537 
Table XI .—Correlation between protein in flour and loaf volume from Ohio winter 
wheats of commercial varieties 
r=o. 4709 dbo. 0538. 
Table XII .—Correlation coefficients for protein in flour and loaf volume 
Kind of wheat. 
Number of 
samples. 
Coefficient of correlation 
Commercial varieties: 
North Dakota spring wheats.. 
119 
— O. 0987 ±0. 0612 
Minnesota spring wheats. 
203 
. 25861b. 0442 
Montana spring wheats. 
34 
• 3448±. IO19 
Colorado spring wheats. 
48 
. 61301b. 0608 
Montana winter wheats. 
9 1 
. 36201b. 0614 
Ohio winter wheats. 
99 
. 4709^:. 0528 
Minnesota winter wheats. 
43 
. 64961b. 0594 
Kansas winter wheats. 
43 
. 7956^.0377 
Pure strains: 
North Dakota spring wheats. 
28 
.30181b. 1158 
Minnesota spring wheats. 
48 
. 54691b. 0689 
Ontario spring wheats. 
16 
. 5752±. 1129 
Wisconsin winter wheats. 
25 
. 3990±. 1134 
Ohio winter wheats. 
25 
. 5560^.0932 
From these data, with one exception, the positive and generally high 
correlation between the loaf volume and protein in flour is evident. The 
correlation for the North Dakota spring wheats, commercial varieties, 
is again negative and without significance. An inspection of Tables X 
and XII further shows that the relative rank of values of the correlation 
coefficients is identical for both pairs of characters considered. A com¬ 
parison of the absolute values of correlation coefficients for the two pairs 
