1048 Journal of Agricultural Research 
Vol. XXIV, No. 13 
SUMMARY 
(1) The loss of carbohydrate material during the ripening of the 
wheat, oats, and barley grains is considerable. The greater percentage 
of the loss occuring before the process of desiccation begins while the 
grain contains above 40 per cent moisture. 
(2) The protein composition of wheat, oats, and barley is influenced 
to a marked degree by the loss of carbohydrate material during the 
ripening period. Factors other than respiration or in connection with the 
process contribute largely to the formation of high protein grains. 
(3) Wheat is more variable in the protein percentage than barley 
or oats, and barley appears to be more variable than oats. 
LITERATURE CITED 
(1) Brenchley, Winifred E. 
1912. THK D^VBrOPM^NT OR THE GRAIN OR BARNEY. In Ann. Bot., V. 26, p. 
903-928, 22 fig. 
(2) -and Hale, A. D. ^ 
1909. THE DEVELOPMENT OR THE GRAIN OR WHEAT. In JoiU*. A^. Sci., V. 3, 
p. I95-217, 20 fig., pi. 15. 
(3) Harlan, Harry V. 
1920. DAILY development OR KERNELS OR HANNCHEN BARLEY RROM RLOWER- 
ING TO MATURITY AT ABERDEEN, IDAHO. In JouT. Agr. Research, 
V. 19, p. 393-430, 17 fig., pi. 83-91. Literature cited, p. 429. 
(4) - and Anthony, Stephen. 
1921. ERRECT OR TIME OR IRRIGATION ON KERNEL DEVELOPMENT OR BARLEY. 
In Jour. Agr. Research, v. 21, p. 29-45, 20 fig. 
(5) Thatcher, R. W. 
1913. THE PROGRESSIVE DEVELOPMENT OR THE WHEAT KERNED. In]oWC. 
Amer. Soc. Agron., v. 5, p. 203-213, fig. 13-14, pL 4- Bibliographical 
footnotes. 
1915. THE PROGRESSIVE DEVELOPMENT OR THE WHEAT KERNEL. U. In JoUT. 
Amer. Soc. Agron., v. 7, p. 273-283. 
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