T06 MAINE AGRICULTURAL EXPERIMENT STATION. I903. 



COMPOSITION AND HEAT OF COMBUSTION OF AROOSTOOK COUNTY 

 FLOURS COMPARKD WITH WESTERN FLOURS. RESULTS CALCULATED 

 TO A WATER-FREE BASIS. 



*The factor 5.7 is used tlii-oughout this bulletin in calculating the percentage of 

 piotcin as this 1 t)re nearly represents the relation of nitrogen to prottJin in 

 •wheat than the usual factor," 6.25. 



|- See discussion wliich follows the table. 



X Total cai bohydrates. 



In the second of the preceding tables, the average amount of 

 protein in the Maine flours is shown to be 1.65 per cent below 

 that of the western flours. The comparison is not a fair one, 

 however, since four of the Aroostook flours, 6349, 6356, 6628, 

 and 6629, were from western grown wheat. Six of the others, 

 6608, 6609, 6618, 6619, 6623 and 6624, were from wheats 

 of western parentage which had been grown but one year in this 

 State. If we exclude these ten flours from our averages, we 

 find that the remaining eight Maine flours, water-free, contain 

 three per cent less protein than the western. In other words, 

 the western flours contain one-fourth more protein than those 

 ground in Aroostook county from home grown wheats. 



