53« 
Journal of Agricultural Research 
Vol. XXIII, No. 7 
of variables reveals the fact, with few exceptions, the degree of correla¬ 
tion between loaf volume and protein in flour is higher than that between 
loaf volume and protein in wheat. The Ohio and Montana winter wheats 
constitute an exception to the general condition as indicated by the fore¬ 
going data. For the Ohio winter wheats, commercial varieties, the 
correlation between loaf volume and protein in flour is lower than that 
between loaf volume and protein in wheat (Tables IX and XI), while for 
the Montana winter wheats and Ohio winter wheats, pure strains, the 
degree of correlation between these two pairs of variables is practically 
identical. 
DRY GLUTEN AND LOAF VOLUME 
It is regretted that the data for this important pair of variables, both 
as to the number of wheat groups and number of samples within the 
groups, should be so small. 
Table XIII.— Correlation between dry gluten and loaf volume from Ohio wintti -wheats 
of commercial varieties 
Table XIV .—Correlation coefficients for dry gluten and loaf valume 
Kind of wheat. 
Number of 
samples. 
Coefficient of 
correlation. 
Commercial varieties: 
North Dakota spring wheats. 
37 
O.039I ±0.1107 
Colorado spring wheats. 
48 
.7412 ± .0439 
Ohio winter wheats. 
63 
• 477 °± - o6 5 6 
Pure strains: 
Maine spring wheats. 
3 i 
• 5797 ± .0806' 
Ontario spring wheats.. 
16 
.6078± .1063 
The data in Tables XIII and XIV indicate, again with one exception, 
positive high correlations. The coefficients of correlation range from 
0.0391 ±0.1107 for the North Dakota spring wheats to 0.7412 ±0.0439 
