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Relationship Between Grain Protein Percentage and Sedimentation Value of Four Wheat Varieties at Different Levels of Nitrogen Fertilization 1
Author(s) -
Stickler F. C.,
Pauli A. W.,
Johnson J. A.
Publication year - 1964
Publication title -
agronomy journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.752
H-Index - 131
eISSN - 1435-0645
pISSN - 0002-1962
DOI - 10.2134/agronj1964.00021962005600060022x
Subject(s) - gluten , sedimentation , nitrogen fertilizer , agronomy , nitrogen , human fertilization , fertilizer , zoology , biology , chemistry , food science , sediment , paleontology , organic chemistry
Synopsis Variety and N‐fertilizer level significantly increased the protein content and sedimentation value. However, at the highest level of N fertilizer, the sedimentation value did not increase linearly with the protein content. There may be an upper limit to the ability of the wheat to utilize nitrogen in the production of true gluten proteins. Interactions of variety ✕ fertilizer level for both protein content and sedimentation were nonsignificant.