Dec. 15,1925 
Germination of Frozen and Nonfrozen Wheat 
1181 
data given by Sharp {12) for the development of Marquis wheat 
obtained in a similar experiment the previous year, it is probable 
that the kernels in samples 131 and 132 (see Table I) are about 13 
days old. In the previous year (Table I of the paper by Sharp) 
kernels 13 days old contained 70.7 per cent moisture and weighed 
7.9 mgms., while sample 131 contained 69.4 per cent moisture at 
the time of harvest and the dry weight per kernel was 7.7 mgms. 
This estimated age of the kernel is probably correct to within one 
or two days. The kernels representative of sample 131, Plate 1,-A, 
have the yellow color of mature wheat, the kernels from the sample 
132, Plate 1, B, which was collected at the same stage of maturity 
but which was frozen before drying, are entirely green in color. 
Samples 137 C and 138 D in Plate 1 were collected 12 days later 
and therefore are approximately 25 days old. The frozen kernels, 
138, still show some green color, and blistering of the outer bran 
layers is apparent. Samples 141, Plate 1, E, and 142, Plate 1, F, were 
approximately 29 days old; at this stage of development no green 
kernels were found in the frozen sample; the blistering of the outer 
layers of the bran was greatest during this period of development. 
Sample 149, Plate 1, G, and sample 150, Plate 1, H, were approxi¬ 
mately 38 days old, and blistering of the frozen kernels was still 
marked. Samples 149 and 150 were collected five days after the 
time the farmer considered the best for cutting the main part of his 
field of wheat. Thus the farmer decided to cut his wheat when the 
kernels were approximately 33 days old. Sample 152 also showed 
marked blistering. It is thus apparent that blistering may be pro¬ 
duced by severe freezing even when the moisture content of the 
wheat is 34 per cent or less. Possibly if the freezing temperature 
had been less severe blistering might not have occurred at such a 
low moisture content. Farmers frequently believe that their wheat 
is safe from frost damage as soon as it is in the shock. Whether or 
not wheat is safe from frost damage probably depends on the moisture 
content of the kernel and the freezing temperature and its duration. 
Additional data on this series of wheat are given by Sharp {12) and 
will not be repeated here. 
