Wheat is a grass cultivated around the world for human
and animal food. Its stalk and leaf are called straw
used for animal fodder and bedding after the grain is
removed. In the U.S., harvested wheat grain is classified according to grain
properties:
Durum - Very hard, translucent, light colored grain used to make semolina flour for pasta.
Hard Red Spring - Hard, brownish, high protein wheat used for bread and hard baked
goods.
Hard Red Winter - Hard, brownish, very high protein wheat used for bread, hard baked
goods and in other flours to increase protein.
Soft Red Winter - Soft, brownish, medium protein wheat used for bread.
Hard White - Hard, light colored, opaque, chalky, medium protein wheat planted in dry,
temperate areas. Used for bread and brewing.
Soft White - Soft, light colored, very low protein wheat grown in temperate moist areas.
Used for bread.
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A sheep's coat of fur is called fleece. After it is
sheared, it is
called wool. Most of the wool from sheep has
two qualities that distinguish it from hair or fur: First, it is scaled in such a way that it helps
the animal move out burrs and seeds that might embed themselves into its skin. Second,
it is crimped, in some fleeces more than 20 bends per inch. The scaling and the crimp
make it possible to spin and felt the fleece because they help the individual fibers "grab" each
other so that they stay together. They also insulate the cloth by trapping air in their bends.
This insulation also works the both ways: it keeps out hotter and cooler air. This
feature also keeps wool warmer when weat than most other fabrics.
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Wool straight off a sheep is highly water-resistant because it contains natural oil, called
lanolin, and can be worked into yarn and knit into water-resistant mittens. However, it is
usually degreased. Wool contains fibers of different fineness, so it is sorted and graded
for different uses. The wool is cleaned, combed, carded, spun
and woven into cloth. The cloth is then dyed in vats for
color.
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