July 1 , 1924 
Inheritance in Kota-Hard Federation Crosses 
3 5 
Table XXV. Yield of 900 F 3 plants of the Kota-Hard Federation and reciprocal 
crosses, in comparison with that of the parents, grown at Mandan , N. Dak., in 
i n6)G> 7 7 
0.5 
1.5 
2.5 
3.5 
4.5 
5.5 
6 . 5 
7.5 
8.5 
Frequency classes yield (grams) 
Total 
F 3 hybrids 
Hard Federation 
Kota 
Number 
: Percent¬ 
age 
Number 
Percent¬ 
age 
Number 
Percent¬ 
age 
14 
1.6 
11 
11.6 
114 
12. 7 
48 . 
50.5 
12 
16.4 
346 
38.4 
26 ' 
27.4 
20 
27.4 
274 
30.4 
6 
6.3 
25 
34. 2 
115 
12.8 
2 
2 . 1 
10 
13.7 
22 
2.4 
2 
2 . 1 
4 
5.5 
10 
1. 1 
1 
1 4 
4 
0.4 
1 
1 
1.4 
1 
0. 1 
| 
900 
99.9 
95 j 
i 
100.0 
73 
100.0 
Table XXVI. — Mean yield, standard deviation, and coefficient of variation for yield 
of plants of F 3 hybrids and for the Kota and Hard Federation parent varieties, 
grown at Mandan, N. Dak. in 1923 
Station and material 
Mean 
yield 
Standard 
deviation 
Coefficient of 
' variation 
1 
F 3 hybrids_ __ 
Grams \ 
3.05±0. 03 j 
3. 24± . 10 , 
1.93± .07 
1.119±0. 018 ! 
1. 250db . 070 I 
. 991± . 048 | 
36. 689±0. 583 
38. 580±2. 154 
51. 347±2. 512 
Kota__ 
Hard Federation. _ _ 
SEGREGATION IN THE F 4 FOR FAC¬ 
TORS OF QUALITY 
As the quality of a new hard red 
spring wheat is of importance equal to 
that of yield, it is very desirable to 
determine at the earliest practical time 
the segregation of hybrid selections for 
important quality-affecting factors. In 
the present investigations an effort 
is being made to study certain quality 
factors, starting with grain from F 4 se¬ 
lections of the hybrids. Lack of funds 
for this work limits the number of de¬ 
terminations, so the results here given 
can be considered only as preliminary. 
From the 75 F 4 selections grown at 
Mandan in 1923, grain from 30 of the 
most promising was selected for mak¬ 
ing tests for four quality factors. 
These are (1) viscosity, for the quality 
of the gluten; (2) crude protein of 
wheat and flour, for the quantity of 
gluten; (3) gasoline color reaction, for 
the color of the flour; and (4) ash, for 
quantity of ash in the flour. The qual¬ 
ity and quantity of the gluten in hard 
red spring wheat is of great importance 
to the trade. Their objection to the 
yellowish color and high ash content 
of Kota also makes it desirable to give 
careful consideration to segregation for 
these factors in hybrids having Kota 
as a paren*. 
VISCOSITY 
Viscosity determinations have been 
suggested recently by several workers 
as a means of approximately evaluating 
the relative quality of the gluten in 
flours, without baking. Principal 
among the studies in this field of col¬ 
loidal chemistry are those by Ostwald 
(25), and Luers end Ostwald (23) of 
Germany, and by Weaver and Gold- 
trap (37), Gortner and Sharp (16), and 
Sharp and Gortner (29) in the United 
States. A standard method has not 
yet been evolved. 
The writer conducted some prelimin¬ 
ary trials (unpublished) under the di¬ 
rection of Dr. C. H. Bailey at the Uni¬ 
versity of Minnesota, using the im¬ 
proved Mac Michael viscosimeter. 
Twenty grams of flour of each sample 
were mixed with 100 cc. of distilled 
water and poured into 900 cc. of water. 
The flour particles were kept in suspen¬ 
sion for 50 minutes by intermittent 
agitation. After settling for 10 min¬ 
utes the extract was decanted and 500 
cc. of water added to the residue and 
agitated. The suspension again was 
allowed to settle and decanted to 100 
cc. The washing removed a large 
part of the soluble electrolytes. The 
100 cc. of residue was poured into the 
bowl of the Mac Michael viscosimeter. 
