Colorado ExPKRniKNT Station 
^>6 
and these two are samples of Defiance wheat grown at La Jara and 
Del Norte in the San Luis Valley. Both of these samples represent 
extreme cases of yellow-berry or mealiness and are, for this reason, 
perhaps, inferior to the Minnesota samples which are flinty wheats. 
I have already stated in another place that the Minnesota flour is- 
preferred by our bakers for bread-making, as, it yields from 30 to 40 
more loaves per barrel than our own. Assuming these samples of 
wheat to be representative, this opinion is contrary to the analytical 
results. At the present time' I am inclined to accept the bakers’ judg¬ 
ment as the more reliable criterion. The differences in the amounts 
of the mineral substances in the wheats are so small that it is difficult 
to interpret them, though they, without doubt, are significant. The 
range in phosphorus, for instance, in the thirteen cases in which we 
have given the mineral constituents, is equal to 0.151 percent of the air- 
dried wheat, but this is 60 percent of the minimum amount of phos¬ 
phorus found in these samples and indicates a great difference in 
the nutrition of the plants. 
While the value of general samples, without a definite statement 
of the conditions under which they were grown, may be small in the 
way of indicating the general character of the wheat grown in any 
considerable section of the country, still, they may have a little value 
in showing the range in composition. It is for this reason that I have 
given the 50 odd analyses of general samples, including 5 samples 
from Minnesota and 4 from South Dakota. The South Dakota sam- 
pies were introduced for the further reason that we used their wheat 
of the 1912 crop as seed in our experiments. 
WHAT ANALYSES SHOW 
1 hese analyses show that our wheats often contain large percent¬ 
ages of nitrogen and also that the true gluten is high. They are even 
richer in these substances than our samples’ from the other two states. 
Purther, that the ratio of gliadin nitrogen to glutenin nitrogen falls well 
within the limits accepted for good flours. On the other hand these 
samples show that some of our wheats are low' in nitrogen, but these 
have a fairly good gliadin-glutenin ratio. This may have no more 
than an analytical significance, but this’ is all that we, at the present 
time, care to consider, as we intend to divorce composition and quality 
as far as possible in this bulletin. It may well be that these are so in¬ 
timately related that they ought not to be considered separately, still 
oni pin pose is to confine our consideration to the composition of our 
samples and the factors that affect it, leaving the question of quality 
for a subsequent time. 
