Properties of Coeorado Wheat 
19 
The explanation for the use of two factors in this case is simple. 
The average nitrogen content of proteicl substances is 16.00 per¬ 
cent, so if we find the nitrogen m a substance that contains no 
other than proteid nitrogen, this is equal to 16/100 of this sub¬ 
stance present, so we multiply the nitrogen found by 6.25. It 
has been found, however, by extended investigations that the pro- 
teids of wheat are richer in nitrogen than the average proteid; 
they contain about 17.5 percent instead of 16.0 per cent; so the 
factor is 5.7 instead of 6.25. This factor of course gives a lower 
figure for the proteids in wheat; for instance, the protein content 
of the average American wheat is given as 12.23 percent. This 
statement was made, using the old factor 6.25, and becomes 11.16 
percent, using the smaller and more recent factor. These two 
statements are for the same wheat. The importance of this point 
is this; if the reader should chance to compare the proteid content 
of Minnesota, Kansas or Hungarian wheat with that of a Colorado 
wheat given in this bulletin and find 18.75 given for the percentage 
of protein in the Hungarian wheat and 17.10 for that in the Colo¬ 
rado wheat, he would feel satisfied that the foreign wheat, be it 
Minnesota, or Hungarian, was more than 1.5 percent richer in 
protein than the Colorado wheat, whereas they are supposed to 
have exactly the same amount of nitrigen, 3.0 per cent, and to be 
wheats of the same quality. 
The average composition of whole wheat is given as follows : 
Domestic Wheat 
Foreign Wheat 
Percent 
Percent 
Moisture . 
. 10.62 
11.47 
Protein. 
. 11.16 
11.02 
Fat . 
. 1.77 
1.78 
Fibre . 
. 2.36 
2.28 
Ash . 
. 1.82 
1.73 
Carbohydrates 
(Diff) . 
. 72.27 
71.72 
Wet Gluten .. 
25.36 
Dry Gluten . . . 
. 10.31 
9.82 
Weight of 100 
grains. 
. 3.866 grams 4.076 grams 
The one substance in this analysis that is of the greatest 
interest to the general reader is the protein, for this is the sub¬ 
stance that yields the gluten which shows the bread-making quali¬ 
ties of the wheat. The wet gluten and dry gluten simply show 
the following; the former how much this wheat-proteid weighs 
when it is combined with water, and the latter how much of the 
crude protein is recovered in this form. In the two analyses just 
given, 10/11 of all the protein in the wheat was recovered from 
the wheat by washing out the starch and other constituents. The 
two analyses given are average analyses, one of domestic and the 
other of foreign wheat. Of course many wheats contain more 
protein than is given in these analyses and all of those that contain 
