. The cereals in America. Grain. i3( THE CEREALS IN AMERICA question may be required. Definite references to proper bulletins should be fur- nished each student. 203. Relation of Color, Hardness, Size, Specific Gravity and Con- tent OF gluten.— 1. Take five varieties of wheat varying as widely as may be in different quali- ties mentioned, as for example, Fultz, Gold Coin, Rudy, Turkey, Kubanka. 2. Note color and hardness. 3. Find weight of 500 grains. 4. Fill a 50-gram picnometer with benzene and weigh on balance sensitive to 1 mgm. Add twenty grams of wheat and weigh. Add weight of wheat to w
. The cereals in America. Grain. i3( THE CEREALS IN AMERICA question may be required. Definite references to proper bulletins should be fur- nished each student. 203. Relation of Color, Hardness, Size, Specific Gravity and Con- tent OF gluten.— 1. Take five varieties of wheat varying as widely as may be in different quali- ties mentioned, as for example, Fultz, Gold Coin, Rudy, Turkey, Kubanka. 2. Note color and hardness. 3. Find weight of 500 grains. 4. Fill a 50-gram picnometer with benzene and weigh on balance sensitive to 1 mgm. Add twenty grams of wheat and weigh. Add weight of wheat to weight of picnometer and benzene and subtract last weight, which will give weight of vol- ume of benzene equal to volume of grains of wheat. Divide this difference by the specific gravity of benzene, which will give the weight of a volume of water equal to the volume of grains of wlieat. To determine the specific gravity of the wheat, divide twenty grams of wheat by the weight of an equal volume of water. 5. To find the relative size of grains, divide the weight of five hundred grains by their spscific gravity. 6. To determine content of gluten, take thirty grams of ground wheat, work with water in a round bottomed glass vessel with spatula, and wash off starch after gluten has gotten into a sticky mass,and continue to vra,sh until there is no appearance of starch grains being carried off. To be sure that all the starch is freed from gluten, test washings with potassium iodide; blue color shows the presence of starch. Work mass of gluten in fingers until all water that will run off has been expelled. Weight will give amount of moist gluten. Place in drying oven at no" C until constant weight is obtained. Weight will give amount of dry gluten. At same time find weight of dry matter in ten grams of ground wheat. Calculate per cent of moist and dry gluten from data obtained. If there is not time or facilities to carry out No. 6, the instructor may determine the content of gl
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