to and made a part of the grade designation the word "Bleached."

[24 F.R. 593, Jan. 28, 1959, as amended at 34 F.R. 3592, Feb. 28, 1969]

OFFICIAL GRAIN STANDARDS OF THE UNITED STATES FOR WHEAT

SOURCE: §§ 26.301 to 26.329 appear at 29 F.R. 1313, Jan. 25, 1964, unless otherwise noted. Redesignated at 34 F.R. 3592, Feb. 28, 1969.

§ 26.301 Terms defined.

For the purposes of the Official Grain Standards of the United States for Wheat, the terms specified in § 26.302 through § 26.312 shall have the meanings stated in said sections respectively.

grains which are heat damaged, sprouted, frosted, badly ground damaged, badly weather damaged, moldy, diseased, or otherwise materially damaged.

§ 26.307 Heat-damaged kernels.

Heat-damaged kernels shall be kernels and pieces of kernels of wheat and other grains which have been materially discolored and damaged by heat.

§ 26.308 Contrasting classes.

Contrasting classes shall be (a) Durum Wheat, Red Durum Wheat, and White Wheat in the classes Hard Red Spring Wheat and Hard Red Winter Wheat; (b) Hard Red Spring Wheat, Red Durum Wheat, Hard Red Winter Wheat, Soft Red Winter Wheat, and White Wheat in the class Durum Wheat; (c) Durum Wheat and Red Durum Wheat in the class Soft Red Winter Wheat; and (d) Durum Wheat, Red Durum Wheat, Hard Red Spring Wheat, and Hard Red Winter Wheat in the Class White Wheat.

§ 26.309 Shrunken and broken kernels.

Shrunken and broken kernels shall be all kernels and pieces of kernels of wheat and other matter that will pass readily through a 0.064 x % oblong hole sieve. § 26.310 0.064 x % oblong hole sieve.

A 0.064 x % oblong hole sieve shall be a metal sieve 0.0319 inch thick perforated with oblong holes 0.064 inch wide by % (0.375) inch long which are % (0.1250) inch from center to center and with 0.0525 inch end bridges. The perforations shall be staggered in relation to the adjacent rows.

All percentages shall be upon the basis of weight. Percentages except for dockage shall be expressed in whole and tenth percent to the nearest tenth of a percent. The percentage of dockage when equal to one-half percent or more shall be stated in terms of half percent, whole percent, or whole and half percent, as the case may be, with other fractions disregarded as shown in the following examples: Dockage ranging from 0.5 to 0.9 percent shall be expressed as 0.5 percent, from 1.0 to 1.4 percent as 1.0 percent, from 1.5 to 1.9 percent as 1.5 percent, etc.

Wheat shall be divided into the following seven classes: Hard Red Spring Wheat, Durum Wheat, Red Durum Wheat, Hard Red Winter Wheat, Soft Red Winter Wheat, White Wheat, and Mixed Wheat.

§ 26.319 Hard Red Spring Wheat.

The class Hard Red Spring Wheat shall include all varieties of hard red spring wheat. This class shall be divided into the following three subclasses:

(a) Dark Northern Spring Wheat. The subclass Dark Northern Spring Wheat shall be Hard Red Spring Wheat with 75 percent or more of dark, hard, and vitreous kernels.

(b) Northern Spring Wheat. The subclass Northern Spring Wheat shall be

Hard Red Spring Wheat with 25 percent or more but less than 75 percent of dark hard, and vitreous kernels.

(c) Red Spring Wheat. The subclass Red Spring Wheat shall be Hard Red Spring Wheat with less than 25 percen of dark, hard, and vitreous kernels.

§ 26.320 Durum Wheat.

The class Durum Wheat shall include all varieties of white (amber) Durum Wheat. This class shall be divided into the following three subclasses:

(a) Hard Amber Durum Wheat. The subclass Hard Amber Durum Wheat shall be Durum Wheat with 75 percent or more of hard and vitreous kernels of amber color.

(b) Amber Durum Wheat. The Subclass Amber Durum Wheat shall be Durum Wheat with 60 percent or more but less than 75 percent of hard and vitreous kernels of amber color.

(c) Durum Wheat. The subclass Durum Wheat shall be Durum Wheat with less than 60 percent of hard and vitreous kernels of amber color.

§ 26.321 Red Durum Wheat.

The class Red Durum Wheat shall include all varieties of red durum wheat. There are no subclasses in this class. § 26.322 Hard Red Winter Wheat.

The class Hard Red Winter Wheat shall include all varieties of hard red winter wheat. This class shall be divided into the following three subclasses:

(a) Dark Hard Winter Wheat. The subclass Dark Hard Winter Wheat shall be Hard Red Winter Wheat with 75 percent or more of dark, hard, and vitreous kernels.

(b) Hard Winter Wheat. The subclass Hard Winter Wheat shall be Hard Red Winter Wheat with 40 percent or more but less than 75 percent of dark, hard, and vitreous kernels.

(c) Yellow Hard Winter Wheat. The subclass Yellow Hard Winter Wheat shall be Hard Red Winter Wheat with less than 40 percent of dark, hard, and vitreous kernels.

§ 26.323 Soft Red Winter Wheat.

The class Soft Red Winter Wheat shall include all varieties of soft red winter wheat. There are no subclasses in this class.

were not tough, and there shall be added to and made a part of the grade designation the word "Tough."

(b) Smutty wheat-(1) Requirements. Smutty wheat shall be wheat which has an unmistakable odor of smut or which contains balls, portions of balls, or spores, of smut in a quantity equivalent to more than 14 balls of average size in 250 grams of wheat.

(2) Grade designation. Smutty wheat shall be graded and designated according to the grade requirements of the standards applicable to such wheat if it were not smutty; and

(i) In the case of smutty wheat which has an unmistakable odor of smut, or which contains balls, portions of balls, or spores, of smut, in excess of a quantity equal to 14 balls but not in excess of a quantity equal to 30 balls of average size in 250 grams of wheat, there shall be added to and made a part of the grade designation the words "Light Smutty"; and

(ii) In the case of smutty wheat which contains balls, portions of balls, or spores, of smut, in excess of a quantity equal to 30 balls of average size in 250 grams of wheat, there shall be added to and made a part of the grade designation the word "Smutty."

(c) Garlicky wheat (1) Requirements. Garlicky wheat shall be wheat which contains two or more green garlic bulblets, or an equivalent quantity of dry or partly dry bulblets, in 1,000 grams of wheat.

(2) Grade designation. Garlicky wheat shall be graded and designated according to the grade requirements of the standards applicable to such wheat if it were not garlicky; and

(i) In the case of garlicky wheat which contains two or more but not more than six green garlic bulblets, or an equivalent quantity of dry or partly dry bulblets, in 1,000 grams of wheat, there shall be added to and made a part of the grade designation the words "Light Garlicky"; and

(ii) In the case of garlicky wheat which contains more than six green garlic bulblets, or an equivalent quantity of dry or partly dry bulblets, in 1,000 grams of wheat, there shall be added to and made a part of the grade designation the word "Garlicky."

other insects injurious to stored grain. (2) Grade designation. Weevily wheat shall be graded and designated according to the grade requirements of the standards applicable to such wheat if it were not weevily, and there shall be added to and made a part of the grade designation the word "Weevily."

(e) Ergoty wheat-(1) Requirements. Ergoty wheat shall be wheat which contains more than 0.3 percent of ergot.

(2) Grade designation. Ergoty wheat shall be graded and designated according to the grade requirements of the standards applicable to such wheat if it were not ergoty, and there shall be added to and made a part of the grade designation the word "Ergoty."

Require

(f) Treated wheat-(1) ments. Treated wheat shall be wheat which has been scoured, limed, washed, sulfured, or treated in such a manner that the true quality is not reflected by either the U.S. numerical grade or the U.S. Sample grade designation alone.

(2) Grade designation. Treated wheat shall be graded and designated according to the grade requirements of the standards applicable to such wheat if it were not treated, and there shall be added to and made a part of the grade designation a statement indicating the kind of treatment.

(g) Heavy wheat—(1) Requirements. Heavy wheat shall be (1) Hard Red Spring Wheat of grade U.S. No. 1, U.S. No. 2, or U.S. No. 3 which has a test weight per bushel of 60 pounds or more, or (ii) any other class of wheat of grade U.S. No. 1, U.S. No. 2, or U.S. No. 3 which has a test weight per bushel of 62 pounds or more.

(2) Grade designation. Heavy wheat shall be graded and designated according to the grade requirements of the standards applicable to such wheat if it were not heavy, and there shall be added to and made a part of the grade designation preceding the name of the class or subclass, as the case may be, the word "Heavy."

[29 F.R. 1314, Jan. 25, 1964, as amended at 34 F.R. 3593, Feb. 28, 1969]

§ 26.329 Grade designations for wheat.

(See also § 26.328.) The grade designations for wheat shall include the letters "U.S."; the number of the grade or the words "Sample grade", as the case may be; the name of the applicable subclass, or in the case of Red Durum Wheat, Soft Red Winter Wheat, and Mixed Wheat,

the name of the class; the name of each applicable special grade; and when applicable the word "dockage" together with the percentage thereof. In the case of Western White Wheat, the grade designation shall also include, following the name of the subclass, the name and percentage of white club wheat and other white wheat in the mixture. In the case of Mixed Wheat, the grade designation shall also include, following the name of the class, the name and percentage of Hard Red Spring, Durum, Red Durum, Hard Red Winter, Soft Red Winter, and White Wheat, if any, contained in the mixture.

[34 F.R. 3593, Feb. 28, 1969]

OFFICIAL GRAIN STANDARDS OF THE UNITED STATES FOR CORN

SOURCE: §§ 26.351 to 26.353 appear at 24 F.R. 467, Jan. 21, 1959, unless otherwise noted. [Redesignated at 34 F.R. 3593, Feb. 28, 1969] § 26.351 Terms defined.

For the purposes of the Official Grain Standards of the United States for Corn (Maize):

(a) Corn. Corn shall be any grain which consists of 50 percent or more of whole kernels of shelled dent corn and/or shelled flint corn (Zea mays) and may contain not more than 10.0 percent of other grains for which standards have been established under the United States Grain Standards Act.

(b) Classes. Corn shall be divided into the following three classes: Yellow corn, white corn, and mixed corn.

(c) Yellow corn. The class yellow corn shall be yellow-kerneled corn and may contain not more than 5.0 percent of corn of other colors. Yellow kernels of corn with a slight tinge of red shall be considered as yellow corn.

(d) White corn. The class white corn shall be white-kerneled corn and may contain not more than 2.0 percent of corn of other colors. White kernels of corn with a slight tinge of light straw or pink color shall be considered as white corn.

(e) Mixed corn. The class mixed corn shall be corn which does not meet the color requirements for either of the classes yellow corn or white corn and shall include white-capped yellow corn.

(f) Grades. Grades shall be the U.S. numerical grades, U.S. Sample grade,

and special grades provided for in § 26.353.

(g) Broken corn and foreign material. Broken corn and foreign material shall be kernels and pieces of kernels of corn and all matter other than corn which will pass readily through a 12/64 sieve, and all matter other than corn which remains in the sieved sample.

(h) Damaged kernels. Damaged kernels shall be kernels and pieces of kernels of corn which are heat damaged, sprouted, frosted, badly ground damaged, badly weather damaged, moldy, diseased, or otherwise materially damaged.

(i) Heat-damaged kernels. Heatdamaged kernels shall be kernels and pieces of kernels of corn which have been materially discolored and damaged by heat.

(j) 12/64 sieve. A 12/64 sieve shall be an aluminum sieve 0.0319 inch thick perforated with round holes 0.1875 (164) inch in diameter which are 4 inch from center to center. The perforations of each row shall be staggered in relation to the adjacent row.

(k) Stones. Stones shall be concreted earthy or mineral matter and other substances of similar hardness that do not disintegrate readily in water.

[24 F.R. 467, Jan. 21, 1959, as amended at 34 F.R. 3593, Feb. 28, 1969]

§ 26.352 Principles governing the application of the standards.

The following principles shall apply in the determination of the classes and grades of corn:

(a) Basis of determination. Each determination of class, damaged kernels, heat-damaged kernels, flint corn, and flint and dent corn shall be upon the basis of the grain after the removal of the broken corn and foreign material. All other determinations shall be upon the basis of the grain as a whole.

(b) Percentages. All percentages shall be determined upon the basis of weight. (c) Moisture. Moisture shall be ascertained by the air-oven method for corn prescribed by the United States Department of Agriculture as described in Service and Regulatory Announcements No. 147 (1959 Revision) of the Agricultural Marketing Service, or ascertained by any method which gives equivalent results.