Feb. 17, 1923 
Correlations Between Wheat and Flour 
539 
for the Colorado spring wheats. The degree of correlation between dry 
gluten content and loaf volume for the Ohio winter wheats is practically 
identical with that between protein in flour and loaf volume for the same 
data, while with the other wheats the data indicate a higher correlation 
between gluten and loaf volume than that between protein in flour and 
loaf volume. The correlation for the North Dakota spring wheats is 
not significant. 
WET GLUTEN AND LOAF VOLUME 
What has been said about the paucity of data for the characters dry 
gluten and loaf volume holds also for the data on wet gluten and loaf 
volume. 
Table XV. —Correlation between wet gluten and loaf volume from Colorado spring 
wheats of commercial varieties 
Table XVI.— Correlation coefficients for wet gluten and loaf volume 
Kind of wheat. 
Number of 
samples. 
Coefficient of correla¬ 
tion. 
Commercial varieties: 
North Dakota spring wheats. 
37 
0. 26oo±o. 1034 
Colorado spring wheats. 
48 
. $02 $± • 072S 
Ohio winter wheats. 
29 
• 5425± .0883 
Pure strains: 
Maine spring wheats. 
31 
• 4573 d: .0958 
Ontario spring wheats. 
16 
.6o62±. 1067 
The coefficients for the North Dakota spring wheats and Ohio winter 
wheats show a higher correlation between the characters here considered 
than that between dry gluten and loaf volume. The correlation for the 
North Dakota wheats, however, is not significant. The correlation 
