124 MAINE AGRICULTURAL EXPERIMENT STATION. I903. 



MILLING EXPERIMENT NO. 2. 



At Washburn. Haynes Blue Stem wheat from the Minnesota 

 Experiment Station. The wheat used in this experiment weighed 

 1699 pounds. The results of the milling test, calculated for loo 

 pounds of wheat, and the analyses of the wheat and the milling 

 products, are given in the tables which follow. 



PRODUCTS OBTAINED AT WASHBURN, MAINE, FROM MILLING ONE 

 HUNDRED POUNDS OF MINNESOTA GROWN HAYNES BLUE STEM 

 WHEAT AND THE DISTRIBUTION OF NITROGEN THERETN. 



I- 



hi G 



Wheat and its Milling Products. 



Distribution 

 OF Nitrogen. 



Kind. 



Ainount. 



By weight. 



By per cent. 



63r.5 

 635fi 

 6357 



6358 

 6359 



Wheat 



First grade flour .. 



Second grade flour 



Total flour 



Middlings 



Bran 



Total offal 



Total products 



Pounds. 



100.0 



49.5 



8.7 

 58.2 



20.6 

 21.2 

 41.8 



100.0 



1.87 



100.0 



COMPOSITION OF MINNESOTA GROWN HAYNES BLUE STEM WHEAT 

 AND MILLING PRODUCTS OBTAINED AT WASHBURN, MAINE, CALCU- 

 LATED TO WATER CONTENT AT TIME OF MILLING AND TO THE 

 WATER-FREE BASIS. 



o 



)-5 c 



Wheat and its Milling 

 Products. 



C 3 



0: 3 



,2 5 



6355 

 6356 

 6357 

 635S 

 6359 



6355 

 53oH 

 6357 

 6358 

 6359 



In fresh substance. 



Wheat 



First grade flour 



Second grade flour 



Middlings 



Bran 



In dry matter. 



Wheat 



First grade flour 



Second grade flour 



Middlings 



Bran 



Per 



cent. 

 12.48 

 13.57 

 13.37 

 13.18 

 9.96 



Per 



cent. 

 1.86 

 1.64 

 1.74 

 2.11 

 2.2t 



2.13 

 1.90 

 2.01 

 2.43 

 2.53 



Per 



cent. 



10.60 



9.35 



9.92 



12.03 



13.00 



12.11 

 10.83 

 11.45 

 13.85 

 14.43 



Per 



cent. 

 2.30 

 1.09 

 1.38 

 3.62 

 5.07 



2.63 

 1.26 

 1.59 

 4.15 

 5.63 



Per 



cent. 



2.42 



.27 



.24 



2.56 

 8.69 



2.76 



.31 



.28 



2.95 



9.64 



Per 



cent. 

 70.36 



75.28 

 74.64 

 66.56 

 58.34 



80.40 

 87.09 

 86.16 

 76.69 

 64.80 



Per 



cent. 



1.84 



.44 



.45 

 2.05 

 4.94 



2.10 

 .51 

 .52 



2.36 

 5.50 



Calo- 

 ries. 

 3.909 

 3.806 

 3.845 

 3.967 

 4.135 



4.462 

 4.402 

 4.438 

 4.569 

 4.592 



