B EFORE a new variety of wheat can be recommended generally, it must possess not only desirable agronomic characteristics such as high-yielding ability, resistance to disease, etc., but also -certain quality factors of the grain and flour. Bayfield (I) has presented data which show that wheat strength and quality are influenced most by climate. Other factors are soil and variety. He concludes that the supply of nutrients available to the plant is probably the most important soil factor regulating the amount of protein. The soft red winter wheats grown in the Southeast are lower in protein than the hard wheats grown farther north. The low-protein flours are particularly suited for the making of biscuits and pastries while the high-protein flours are used for making of bread.The importance of nitrogen in the production of wheat has long been recognized. On soils low in nitrogen, yields of wheat, within certain limits, can be progressively increased with each increment of nitrogen. Results from numerous experiments in Tennessee show that, on the average, 31;2 to 4 pounds of nitrogen is required to produce each additional bushel of wheat. The results also show that applications of nitrogen made as topdressings in the spring are more effective than fall applications made at time of seeding. Splitapplications, where one-half of the nitrogen-was applied in the fall and one-half as a spring topdressing, resulted in the .highest yields (2).The objective of the experiment reported in this paper was to study the effects of rate and time of application of nitrogen on yield as well as quality of wheat.
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