A Study of Colorado Wheat 
91 
AVERAGE COMPOSITION OF WHEAT—CROP 1915 
Wet 
Dry 
True 
Phos- 
Protein 
Starch 
Gluten 
Gluten 
Gluten phorus 
Perct. 
Perct. 
Perct. 
Perct. 
Peict. 
Perct. 
Section 1700 
Defiance 
3/3. . 
. 8.78 
62.26 
19.06 
7.36 
4.67 
0.396 
Section 1700 
Red Fife 
3/3. . 
. 8.27 
62.28 
19.21 
7.76 
5.07 
0.411 
Section 1700 
Kubanka 
3/3. 
. 9.79 
57.71 
28.33 
10.98 
7.22 
0.394 
Averag’e 
. 8.95 
60.75 
22.20 
8.70 
5.65 
0.400 
Section 1800 
Defiance 
3/3. . 
. 8.70 
61.42 
19.83 
8.47 
4.75 
0.398 
Section 1800 
Red Fife 
3/3. . 
. 8.40 
62.34 
19.86 
8.00 
5.27 
0.390 
Section 1800 
Kubanka 
3/3. 
. 9.55 
59.90 
20.20 
10.70 
7.01 
0.383 
Averag’e 
. 8.89 
61.62 
19.96 
9.06 
5.68 
0.390 
Section 1900 
Defiance 
3/3. . 
. 8.74 
62.37 
19.07 
7.59 
4.46 
0.369 
Section 1900 
Red Fife 
3/3. . 
. 8.55 
63.47 
21.00 
8.23 
5.63 
0.334 
Section 1900 
Kubanka 
3/3. 
. 9.76 
60.43 
25.51 
10.46 
6.93 
0.378 
Averag'e 
. 9.01 
62.09 
21.86 
8.76 
5.67 
0.360 
General 
average 
all 
plots 
without 
nitrates 
61.35 
21.34 
S.S4 
5.67 
0.383 
Section 1700 
Nitrate plots 3/3... 
10.88 
58.99 
27.99 
10.71 
7.39 
0.364 
Section 1800 
Nitrate plots 3/3... 
11.46 
57.81 
27.86 
11.79 
7.87 
0.360 
Section 1900 
Nitrate plots 3/3.. . 
12.16 
57.41 
33.83 
12.73 
8.36 
0.382 
General Average for the Ni¬ 
trate plots . 
11.50 
5S.07 
20.89 
11.74 
7.87 
0.360 
There is one big fact evident, namely, that there is a great differ¬ 
ence in the composition of the products obtained, whether taken by 
variety, or by plot. There was a depression of the proteids in 1914, and 
a further one in 1915. This is not true of the starch, for we find very 
similar figures for 1913 and 1915, the best and the worst crop. The 
samples produced with the application of nitrates have been averaged 
by themselves for the purpose of bringing out the effects of the nitrates 
in contrast with the more normal samples grown either without any 
fertilizer, or with such as do not radically disturb the composition of 
the products. 
The data presented in the various tables make it clear that we may 
safely consider the nitrogen as the element mof^u susceptible to the 
causes of these differences, and at the same tim( the most important 
one. There are differences in the mineral constituents, some of which 
can be explained, and the ratio of gliadin to glutenin is much closer in 
the best than in the worst of the three. These may, however, be neg¬ 
lected for the present time and the protein alone be taken into consider¬ 
ation. The starch varies too little in amount and too irregularly to be 
of much significance, though this too may be affected by the nitrogen¬ 
ous compounds in the wheat. The wet, dry and true gluten are so 
closely and regularly connected with the total protein that there would 
be no object in attempting to consider them at all in this connection. 
It seems probable, then, that, if we can make out what has caused the 
