Sulphur Secrets for Wheat Success Quiz

Explore the vital role of sulphur in wheat cultivation, covering its functions, deficiency symptoms, sources, and impacts on yield and quality. Perfect for understanding balanced nutrient management in agriculture.

1. Sulphur's Role in Protein Formation

   Which key function does sulphur perform in wheat plants that directly impacts grain protein synthesis?

   1. It acts exclusively as a soil pH buffer.
   2. It prevents fungal diseases automatically.
   3. It enhances photosynthetic rate only.
   4. It is a component of certain amino acids.

   Explanation: Sulphur is integral to amino acids such as cysteine and methionine, which are essential for protein synthesis in wheat. Enhancing photosynthesis is not sulphur's primary role, and while sulphur can influence soil chemistry, it is not exclusively a pH buffer. Preventing fungal diseases is not an automatic function of sulphur; it mainly affects nutrition.

2. Recognizing Sulphur Deficiency Symptoms

   A wheat farmer observes young leaves turning uniformly pale yellow, especially in new growth. Which nutrient deficiency is most likely responsible?

   1. Phosphorus
   2. Nitrogen
   3. Sulphur
   4. Iron

   Explanation: Sulphur deficiency typically causes generalized pale yellowing (chlorosis) in the youngest leaves, unlike nitrogen which affects older leaves first. Phosphorus deficiency often results in dark green or purplish leaves, while iron deficiency causes interveinal chlorosis but not uniform yellowing.

3. Sulphur Fertilizer Sources

   Which of the following is commonly used as a sulphur fertilizer source for wheat crops?

   1. Rock phosphate
   2. Potassium chloride
   3. Gypsum
   4. Urea

   Explanation: Gypsum (calcium sulphate) is a standard agricultural source of sulphur. Urea supplies nitrogen, rock phosphate provides phosphorus, and potassium chloride is a potassium source; none of these deliver significant sulphur.

4. Impact of Sulphur on Grain Quality

   How does adequate sulphur nutrition influence the baking quality of wheat grain?

   1. It raises moisture content but lowers protein.
   2. It only affects color with no impact on baking.
   3. It causes grain size to reduce.
   4. It increases dough elasticity due to better gluten structure.

   Explanation: Proper sulphur nutrition helps form key amino acids critical for gluten, improving dough elasticity and baking quality. Increased moisture and reduced protein are incorrect, as is the idea that sulphur only impacts color. Grain size is not directly reduced by sulphur application.

5. Environmental Factors Affecting Sulphur Availability

   Which farming practice or condition most likely increases the risk of sulphur deficiency in wheat soils?

   1. Irrigating with sulphate-rich water
   2. Intensive use of high-analysis fertilizers with little sulphur content
   3. Cultivating on heavy clay soils
   4. Regular compost application

   Explanation: High-analysis fertilizers are often low in sulphur, raising the risk of deficiency if not supplemented. Compost adds some sulphur, sulphate-rich irrigation water supplies sulphur, and heavy clay soils tend to retain nutrients better than sandy soils.