not a single grain has as many species and varieties such as wheat. Each country, except for commonly occurring varieties of wheat has its own local. Agricultural classification does not quite converge with the division, adopted by botanists. Characterization of different wheat varieties is determined by the main forms of vegetative organs— stem and ear, then the difference in the appearance of the grains and their chemical composition. Despite many attempts to compile the classification of wheat, a final agreement still has not taken place. Real or wheat give the straw elastic and flexible, not breakable into pieces during threshing, the ear on solomine sits firmly grain in it naked and threshing are easily separated from their tight flower films. The second group, Emmer wheat, is characterized by opposite signs, namely, their straw is very brittle, easily broken threshing, the ear is also easily detached from the straw, grain tight obligada films and separated from them with great difficulty. With these two groups related to the division of wheat soft and hard, attributing to these groups of English wheat (T. turgidum) Polish wheat (T. polonicum), respectively.
Soft wheat are thin-walled and straw along the entire length of hollow, English, on the contrary, are thick-walled and straw near the top of the ear filled with spongy mass, and solid and Polish wheat that mass are always filled.
spike the soft wheat is wider and shorter than that of hard wheat, but at last the outer film wrap around the cones much denser, why is the grain of them in the Bud doesn't fall, but harder to stand out at threshing. Polish wheat along the length of the ear like a cane, their films are relatively very long, so that defines this wheat. Great British ear of wheat densely seated and some uncompressed width.
Also, the wheat is different value spines. The soft wheat awn or does not exist, or they are relatively long — do not exceed the length of the ear. The English barb always and somewhat more developed than those of soft wheat, but especially along the length of spines and strong development of their allocated durum wheat. They are 2-3 times longer than the spike. In Polish wheat awns are also quite long.
these groups also differ in wheat grains. These differences relate both to the appearance of the grains and chemical composition. Some grains are shorter, pot-bellied in the middle, others are longer and more ribbed than wide. (Extra long grain wheat Polish than it is like a grain of rye, why had called a wheat giant (assyrischer Egyptian) rye). Some grains at crushing easily flattens and you find the inside is white, powdery, at others, on the contrary, from crushing the grains break down into irregular pieces and the inside is transparent with a yellowish tinge. Last nativeactivity, they are usually brittle and hard, mealy, on the contrary, soft. The connection between the particles of the powdery grains is weak, the vitreous is much greater.
Between the two types found the average shape of grains are the powdery, vitreous, and sometimes one and the same grain has a powdery core, and the rest of its mass scattered spots, resembling wheat vitreous. These varieties belong to the logged-in our culture, on the recommendation of Professor Stebut, Hungarian wheat varieties— Banat and Tasca. Among the soft wheat in Russia include: Girka, sandomire, kostromka, Kujawski and other awnless wheat from the spinous same: Belokolos, Samarka, krasnokamska, Saxon, etc.; these and others are winter and spring. Solid wheat all spring and all spinous; this includes belotero, the cap, krasnotorka, garevka, Chernogolovka and others.