Feb. 17, 1923 
Correlations Between Wheat and Flour 
541 
Of the 10 coefficients of correlation given in Tables XVII and XVIII, 
3—those for Montana winter wheats, Minnesota spring wheats, pure 
strains, and Ohio winter wheats, pure strains—indicate no significant 
correlation, since their value is considerably less than three times their 
probable error. The correlation for the winter wheats are, with two 
exceptions, higher than for the spring wheats. 
FLOUR YIELD AND LOAF VOLUME 
The coefficients of correlation for this pair of variables do not indicate 
a consistent trend. Of the eight coefficients, four are positive in sign 
and four negative. Five coefficients indicate virtually no correlation, 
as their value is less than three times their probable error. Of the 
remaining three coefficients, two indicate only a slight positive correla¬ 
tion for the Minnesota, winter, and spring wheats, and one the highest 
but negative correlation, — o.3920±0.0763 for the North Dakota spring 
wheats, pure lines. In considering these data the influence of the con¬ 
dition of wheat upon the flour yield should be borne in mind, the shrunken 
wheat often yielding less flour and a larger volume of bread loaf than very 
plump, sound wheat. 
Tabif XIX .—Correlation between yield of flour and loaf volume from Minnesota spring 
wheats of commercial varieties 
Yield of flour (per cent). 
Loaf volume (cc.). 
Total. 
2,000 to 
2,100 
2,100 
2,200 
2,300 
2,400 
2,500 
2,600 
2,700 to 
2,800 
ftA —fie . 
'•'4 . 
1 
1 
2 
3 
3 
8 
5 
24 
38 
32 
27 
47 
8 
5 
2 
66.. 
2 
1 
67. 
2 
1 
2 
14 
7 
4 
13 
2 
3 
5 
2 
11 
12 
16 
18 
15 
4 
68. 
2 
I 
2 
5 
3 
1 
2 
2 
1 
5 
4 
5 
1 
10 
1 
1 
2 
2 | 
1 
2 
. 
» 7 T... 
1 . .*. 
70. 
1 
1 
72. 
3 
2 
I 
1 
2 
Total. 
4 
9 
12 
12 
50 
8S 
27 
3 
202 
r~0.1524i0.0464. 
